Cranberry and Cornbread Thanksgiving Recipes

Holiday Dishes, Cranberry Apple Pie, Cornbread Stuffing, Corn Muffin

© Dorit Sasson

Nov 20, 2008

Most people use cranberries as a stuffing ingredient, but there's an obvious health reason to eating cranberries: In addition to being tarty and sweet, they are full of antioxidants, which helps the body with disease prevention such as urinary infections and heart disease.:

Apple Cranberry Pie

Ingredients

• 1 cup flour
• 1/2 stick margarine
• 3/4 cup brown sugar
• 1/2 cup oats
• 1/2 cup chopped walnuts
• 3 apples, peeled and sliced
• 3 oz frozen or dried cranberries
• 1/4 cup white sugar

Directions:

• Preheat oven to 350. Mix flour, margarine, brown sugar, oats and walnuts until crumbly.
• Set aside. Mix cranberries with white sugar, then place a layer of cranberries and apples on the bottom of a greased, round 9 inch pan. Bake for 45-55 minutes.

Cranberry Tasso Stuffing

Serves: 4-6

Prep: 15 minutes

Cooking time: 1/5 hour

Ingredients:

• 1 tbsp olive oil
• 1/2 pound tasso ham, small dice
• 1 onion, small dice
• 1 red pepper, small dice
• 1 yellow pepper, small dice
• 3 stalks of celery, small dice
• 3 cups golden raisins
• 1/2 cup dried cranberries
• 1/2 cup roasted soybeans
• 3 oz white whine
• 1 cup panko bread crumbs
• 1/4 cup chicken stock
• salt and pepper, to taste

Directions:

• Heat oil in a large saute pan and then add tasso ham, onion, red pepper, yellow pepper, and celery.
• Saute for 10-15 minutes until vegetables are tender.
• Add white wine, raisins, and cranberries and cook until wine has evaporated.
• Remove from heat and let cool for 5 minutes.
• Add panko and chicken stock and mix well.
• Season with salt and pepper then place in an oven safe dish and bake at 350 degrees for 15 minutes. Serve with your next Thanksgiving bird.

Fiesta Cornbread Stuffing

Serves: 4-6

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 roasted red peppers, chopped
• 1 cup salsa
• 6 cups cornbread
• 1 cup vegetable stock
• 1 tsp cumin
• salt and pepper to taste

Preparation:

• Preheat the oven to 350 degrees.
• Heat butter in a saute pan.
• Add onions, garlic, and peppers and sweat for 5 minutes.
• Add salsa and cornbread and incorporate together.
• Fold in stock and cumin then season to taste with salt and pepper. Place mixture in a baking dish and bake for 15-20 minutes.

Corn Muffins

Ingredients:

• 2 eggs, well beaten
• 1 cup milk (dairy or soy)
• 1/4 cup vegetable shortening, melted
• 1 cup corn (fresh or frozen)
• 1.5 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup cornmeal

Directions:

• Preheat the oven to 400F.
• Grease muffin pans well with shortening.
• Combine the eggs, milk, shortening, and corn in a mixing bowl.
• In another bowl, sift together the flour, salt, baking powder, and sugar.
• Blend with the cornmeal and stir into the corn mixture.
• Fill the muffin pans two-thirds to three-quarters full with the mixture.
• Bake for 25 minutes, or until done. Serve hot.

Happy Thanksgiving!

Quick Cranberry Recipes for Thanksgiving

Yummy Corn Muffins for Thanksgiving

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