Alright, now that we've got the Turkey + Mashed potatoes and a vegetable out of the way, It's now time to talk SIDES. My favorite part. Here are a few family faves. The Corn Souffle is what DREAMS are made of. As for the stuffing, it's simple, but always gets RAVE reviews and is the first thing g.o.n.e. Then comes the cranberry sauce. Personally, it's not Thanksgiving without it. I love the tangy sweetness against the savory turkey with a little stuffing to round out the perfect bite. It's pretty magical. Hoping you'll add a few if not all to your menu this year.
SWEET CORN SOUFFLE
WHAT YOU'LL NEED
- 15oz can whole corn kernels, drained
- 15 oz can cream corn
- 1 box Jiffy Corn Muffin Mix
- 8 oz sour cream
- 1 egg
- 1/2 cup butter, melted
- Pre-heat oven to 350°
- Mix all above ingredients together.
- Pour into a greased 8x8 baking dish.
- Bake uncovered for 1 hour 15 minutes, or until center is cooked through.
SAVORY SAUSAGE STUFFING
WHAT YOU'LL NEED
- 6 oz Pepperidge Farm unseasoned bread cubes
- 1 small french baguette, largely cubed
- 1 1/2 tsp poultry seasoning
- 1 lb breakfast or Italian sausage
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 stick of unsalted butter
- 2 large eggs
- 1/4 cup fresh sage leaves, chopped
- 2 cups low sodium chicken stock
- salt + pepper to taste
- Preheat oven to 325°
- Grease a large baking dish.
- Slice and cube baguette into large pieces. Spread onto a baking sheet and place into a 350° oven and toast for 8-10 minutes.
- Saute' sausage over medium heat until cooked through, about 10 minutes.
- Remove bread from oven and place in large bowl with store bought bread cubes.
- Transfer sausage to large bowl with bread cubes. Reduce the heat to low/med and add onion, celery, sage and butter. Saute until soft and translucent, about 10 minutes more.
- Pour butter + celery + onion over bread and sausage and mix well.
- Whisk together 2 eggs and add to bread mixture. Mix until well combined.
- Begin adding the chicken stock, starting with 1 cup and mixing that in. Then add another 1/2 cup and mix that in. Continue to add stock little by little until you reach a consistency where the stuffing holds together, while most the bread still remains cubed. You want some of the bread to dissolve and mix in with the sausage, while the rest is a bit softened, but still keeps it's shape.
- Pour stuffing into prepared casserole dish. Cover tightly with foil. Bake for 40 minutes.
- Remove foil and bake an additional 10 minutes. Remove from oven and let stand 5-10 minutes before serving.
ORANGE SPICE CRANBERRY SAUCE
WHAT YOU'LL NEED
- 1 bag fresh cranberries
- 1/2 tablespoon fresh orange zest
- 1/2 cup fresh squeezed orange juice
- 1/2 cup water
- 3/4 cup sugar
- 1/8 tsp nutmeg
- 1 cinnamon stick
- In a medium saucepan pour cranberries.
- Add water + orange juice + sugar + nutmeg + cinnamon stick and zest.
- Stir everything together.
- Turn the heat to medium/high and let simmer. You will start to hear the cranberries pop.
- Let simmer for 15 minutes or so until it starts to thicken.
- No need to add any thickener, the pectin will do that all on it's own.
- Remove from heat and remove cinnamon stick.
- Transfer cranberry sauce to an air tight dish and store in fridge for up to 3 days. Garnish with a fresh orange slices.