Most people use cranberries as a stuffing ingredient, but there’s an obvious health reason for eating cranberries. In addition to being tarty and sweet, they are full of antioxidants, which help the body with disease prevention such as urinary infections and heart disease. Now that we have all that covered, here’s a good turkey recipe oven you can try.
Apple Cranberry Pie
- 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
- 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
Prep: 15 minutes
Cooking time: 1/5 hour
- 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
- 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 the 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
Prep time: 15 minutes
Cooking time: 30 minutes
- 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
- 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.
- 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
- 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.