Here it comes… my favorite holiday, Thanksgiving. I love Thanksgiving because this holiday the only expectations on the Mom are clean clothes on the kids, an attitude of thankfulness, and Great food. That I can do.
It is still a month away, but I’ve already started making and storing a few things. This will give me great reason to give thanks when the week of Thanksgiving rolls around and the kitchen to-do list adds up. I have premade and frozen the cornbread for the Sausage and Cranberry Cornbread Stuffing. I have made and frozen a gravy. I have made and frozen a pie, and I have made and canned some Cranberry Chutney (which can double as Cranberry Sauce).
The stuffing recipe is included here, and the others are included on the Recipes section of our site. I hope this gives you some inspiration to give yourself the gift of prepping or cooking something in advance for Thanksgiving.
Cranberry Cornbread Stuffing
by Organizing Dinner
- 1-1/2 loaves Corn Bread
- 2 cups pecans
- 2 cups cabbage, shredded
- 1/2 cup onion, diced
- 1 cup celery, diced
- 1/2 cup butter
- 1/2 pound sweet Italian sausage
- 2 cups cranberries
- 1/4 cup sugar
- 1/2 cup packed fresh flat-leafed parsley leaves
- 2 cups broth
- Cut corn bread into 1/2-inch cubes and bake in a shallow dish until dry and crumbly. Lightly toast pecans, 5 minutes.
Cook celery, cabbage and onions in butter on stove, adding salt and pepper to taste over moderately low heat, stirring, until cabbage is tender, about 15 minutes. Remove sausage from casings and break into small pieces. Add sausage to cabbage mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
To a large bowl, add corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. Bake stuffing in preheated 325 degree oven for one hour. Leave uncovered for a crunchy top, covered for moist stuffing all the way through.