Cranberry sauce is simple to make and can be prepared a day ahead and refrigerated. The sweetness from the ripe pears compliment the tartness from the fresh cranberries. It’s sweet with a tart start!
Scale
Ingredients
1 package or 4 cups Fresh Cranberries
1 cup Water
1/3 cup Sugar
2 ripe Pears, peeled and diced
½ tsp. cinnamon
1 tsp. vanilla
1 Cinnamon Stick
Instructions
Combine all ingredients a large sauce pan.
Bring to a boil. Let simmer until berries start to pop. Stir occasionally.
Remove from heat, let cool and cover. Refrigerate until ready to serve.
Sausage-Apple Stuffing combines sweet Italian Turkey Sausage, chopped fresh fennel, and apple with cornbread crumbs for traditional Thanksgiving stuffing.
Scale
Ingredients
8 ounces reduced-fat Sweet Italian Turkey Sausage
¼ cup light butter
3 Cups Coarsely Chopped Apple
2/3 Cup Chopped Fennel or Celery
2/3 Cup Chopped Onion
2/3 Cup Chopped Mushrooms
¼ Cup Chopped Fresh Parsley or 1 tsp. Dried Parsley
1 Tablespoon Thyme Leaves or 1 tsp. Dried Thyme
1 Tablespoon Fresh Chopped Sage or 1 tsp. Dried Sage
½ Teaspoon Pepper
¼ Teaspoon Salt
1 box (13 oz.) Cornbread Stuffing Mix
2 egg whites- beaten to blend
1 ½ cups low sodium Chicken Broth
Cooking Spray
Instructions
Brown Sausage in a skillet. Add butter to pan. Add apple, celery, onion and mushroom; Sauté 5 minutes or until tender. Add parsley, thyme leaves, sage, pepper, and salt to sausage mixture. Place in a large bowl.
Add cornbread crumbs and egg white to sausage mixture in bowl and mix well.
Add broth and toss gently.
Spoon mixture into 11 X 17 – inch baking dish coated with cooking spray.
Bake stuffing covered with foil at 350 degrees for 30 minutes.
Uncover and bake 15 minutes longer until lightly browned.