Cranberry Orange Sauce & Cranberry Pine Nut Stuffing


The holiday season is approaching and two of my favorite things I look forward at dinner are the cranberry sauce and the stuffing.... or dressing.  Not just traditional holiday sides, but these bring me comfort as much as the roast turkey itself. These two recipes have been my two traditional holiday sides dishes for the pass ten years, I hope they become a favorite of yours as well.




Cranberry Orange Sauce

    1 package of fresh cranberries
3/4 cup pomergrante juice
1/4 cup of water
3/4 cup of sugar
zest of half an orange


In a pot, add all ingredients and cook over medium heat
until the cranberries start to pop, about 10-12 minutes.
Reduce heat to low and simmer for about 5-7 minutes.
Turn off heat.  Transfer to a bowl.
Chill. 




Cranberry Pine Nut Stuffing

1 large box/package of  dried bread cubes
( 12 OZ 0r 340 grams) or your own homemade croutons
 2 small potatoes, cooked, cool and peeled
2 celery stalks, diced fine
1/2 onion, diced fine
1/2 cup dried cranberries
1/2 cup pine nuts
3 TB of dried herb  mixture for stuffing
OR
1 TB Summer Savory, 1 tsp Thyme, 1 tsp  powdered sage,
1 TB Parsley, 1 tsp Rosemary
1 TB onion powder, 1 tsp salt & pepper
1 can of chicken broth ( more if it's too dry)
1/2 cup chilled butter, broken into bits




* Note you can make your own bread cubes by cutting up crusty
day old bread or sliced bread, left out to harden & then cut up.
About 8-10 slices, 1/4 inch thickness. ( I used a baquette)




Roughly chop up the potato and put in large bowl.
Add the vegetables, cranberries and pine nutes,  herb mixture
and the bits of chilled butter.
Mix until combined.
Add the chicken broth and  mix until
the chicken broth is absorbed into
the bread mixture.  
 You should be able to tell there is liquid in it, but not soaking
Stuff into a turkey or into a baking dish for dressing.


* If  mixture seems to dry, add more chicken broth.


Cook until the turkey is done or if cooking in a baking dish,
bake until golden and crisped top.


About 35-45 minutes.

 Enjoy Every Bite !

Pumpkin Cheesecake Pie with Maple Cinnamon Whipped Cream



Pumpkin Cheesecake Pie

For Thanksgiving dessert, I couldn't decide betweem a Pumpkin Cheesecake 

or Pumpkin Pie, so I decided to make a pie and add cream cheese.

The Maple Cinnamon whipped  Cream is fantatstic with it !







INGREDIENTS :

1-16 oz can of 100% pure pumpkin
1 - 8 oz package of cream cheese
1- 14oz can of sweetened condensed milk
2 tsp of cinnamon

1 prepared deep dish pie crust

* I am not a baker, therefore store bought pie crust it is.. if this is taboo for you, by all means, impress your guests with a homemade crust.

In a bowl combine all ingredients, fill the pie crust and bake at 350 oven for 60 minutes.

Maple Cinnamon Whipped Cream

1/2 pint (236 ml) of whipping cream
1/4 cup maple syrup 1/2 powdered sugar
1/2 tsp of cinnamon

In a chill bowl, add all ingredients and using a hand mixer whipped the cream until soft peaks form.

Chill.

ENJOY EVERY BITE !