Thanksgiving Staples: Stuffing and Cranberries

I’m having Thanksgiving dinner here today for my family but instead of turkey (we’re getting one of our FARM RAISED turkeys tomorrow at the Farmer Sr.’s place, yum) we’re having a smoked prime rib roast.  Booyah.  I love prime rib, I could eat it all the time.  I obviously got Papa’s genes because he loves it too and if you love something, why not break tradition just to eat it?  That’s what I said so that’s why we’re having prime rib.

We’re also having roasted garden beets and carrots, homemade buns, mashed potatoes and gravy, curried cauliflower, stuffing, a ginger pear tart, and pumpkin pie.  Mmmmmmmmmm.  I’ve been busy in the kitchen today and I’ll share a few more of those recipes when I have a few more free moments.  Right now, here’s two staples you can’t eat turkey without.

I love stuffing, it’s one of my favourite dishes during the holidays and it’s so simple to make.  I’ll show you how plus how to make cranberries for your turkey.  The Farmer isn’t a fan of cranberries but I am so I always make and take them to his dinners because I love something sweet on my turkey and I prefer it to the canned gelatinous version from the store.

We’ll start with stuffing.  I had some hot dog buns on the counter that I have no intention of eating (they’re Wonder buns and I hate the taste of them but they’re the Farmer’s fave so he buys them) so I will use those for my stuffing.  Tear them up and put them in a bowl.


Fry your onions and celery with the butter on the stove.


When they’re soft and smelling delicious, add them to the bread mixture with the pepper and poultry seasoning and mix.  Add enough chicken stock (or juice from the turkey if you’re cooking one at the same time) to moisten.  Add back into your baking dish (usually a 2 quart at least) and then bake at 350F for 20-25 minutes.  There, done!  Too easy…


While the stuffing is in the oven baking, put some fresh (or frozen) cranberries in a saucepan on the stove.


Add the water and sugar and I also added lemon zest and juice to give it a nice flavour.  You could also use an orange or orange juice or add some berries like raspberries or blackberries too and it gives a great flavour.


Get it on medium heat to a rolling boil and watch it or it’ll burn.  Once you see the cranberries start popping and some of the water has evaporated away to make it saucy and thick, remove it from the heat.


Taste it, if it’s too tart add some more sugar while it’s hot so it’ll dissolve but if it tastes good then it’s ready to serve!  I put it in a jam jar to take for dinner tomorrow plus any extra I can keep in the fridge for at least a month so I can eat it on my leftover turkey.


Holiday Bread Stuffing

12 hot dog buns, torn up or bread cubes (5-6 cups)
1/4 cup butter
1 large onion, chopped
2 stalks celery, chopped
1 tsp black pepper
1 tsp poultry seasoning or sage
1 cup (plus or minus a bit) chicken stock

Lemon Cranberry Sauce

2 cups fresh or frozen cranberries
1 cup water
2 tbsp sugar
1 tbsp lemon juice
1 tbsp lemon zest

Happy Happy Thanksgiving to you and your loved ones and please remember what this holiday is all about.  If you forget, read my family post and refresh your memory.  Love, Kim.


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