Make-Ahead Thanksgiving Sides

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Servings:  10 - 12

Prep Time:  15 minutes

Cook Time:  55 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

     

    Ingredients for Cranberry Sauce:

    • 1 cup sugar
    • ¾ cup water
    • ¼ teaspoon kosher salt
    • 3 cups fresh cranberries , 12 ounces
    • ½ cup dried cranberries
    • 1 tablespoon grated orange zest
    • 1 tablespoon orange flavor liqueur, optional (such as Cointreau or Grand Marnier)

    Ingredients for Sausage Stuffing:

    • 10 cups 1-inch bread cubes (French, Italian or Sourdough)
    • 1 lb sweet or spicy sausage, casings removed
    • ½ cup unsalted butter
    • 2 cups diced yellow onion (2 small onions)
    • 1 cup chopped celery (3 celery ribs)
    • 3 cloves garlic, minced
    • 2 tablespoons chopped flat-leaf parsley
    • 1 tablespoon chopped fresh sage
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper 
    • 2 cups chicken broth
    • ¾ cup dried cranberries, optional

    Procedure for Cranberry Sauce:

    1. In a medium saucepan over high heat, bring sugar, water, and kosher salt to a boil, stirring to dissolve sugar. Stir in the fresh and dried cranberries, and orange zest. Bring to a boil then reduce to a rolling simmer. Cook until the fresh cranberries soften and pop open, and the sauce thickens and becomes jammy, about 5 minutes. Set aside and cool before serving.

    *Cranberry sauce can be made up to 1-2 weeks ahead. 

    *Freeze in an airtight container or freezer ziploc bag for up to 3 months. Defrost in the refrigerator overnight. 

    Procedure for Sausage Stuffing:

    1. Preheat the oven to 300°F.
    2. Place the bread cubes in a single layer on a large baking sheet and bake for 7-10 minutes, or until dried and toasted. Turn the oven up to 350°F.
    3. While the bread is toasting, cook the sausage over medium heat in a large skillet until browned and cooked through, about 10 minutes. Break up the sausage with a wooden spoon or spatula while cooking. Drain the excess grease off of the sausage and place the sausage on a plate that has been lined with paper towels.
    4. In the same pan, melt the butter and add the onions and celery and cook until tender, about 5 to 7 minutes. Add the garlic, parsley, sage, salt and pepper. Cook for 3 to 5 minutes or until garlic is cooked but not browned.
    5. In a large bowl, combine toasted bread cubes, cooked sausage, and the vegetables. Pour the chicken broth over the mixture and stir until well combined and the liquid has been absorbed. Stir in the dried cranberries, if using.
    6. Pour the stuffing into a greased 9×13-inch baking dish. Bake for 30 to 35 minutes, or until browned on top and heated through. Serve warm.

     

     

     

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