Pre - Thanksgiving planning

As we prepare for the big feast - here are a few thoughts


       

Thanksgiving  is the perfect holiday. Simply put, it's about reconnecting with loved ones and eating great food. And    of course, watching a few football games. But rather than focus on preparing the bird—which is stressful enough—I want to provide recipes on the traditional side dishes that make the meal special. Old-fashioned Cranberry Sauce Serves 4 to 6 The difference between homemade and store-bought cranberry sauce is monumental. This recipe can be made several days prior, giving you one less thing to do in the kitchen. 1 cup freshly-squeezed orange juice (3 oranges if doing it from scratch) 1/4 cup cold water 1 cup sugar 1 12-ounce bag of fresh cranberries Zest of 1 orange 1 cinnamon stick 1/2 teaspoon ground ginger Freshly ground nutmeg In a saucepot, bring orange juice, water and sugar to a boil. Stir to dissolve sugar. Add cranberries, orange zest, cinnamon stick, ground ginger and nutmeg. Stir to incorporate, and reduce heat. Allow mixture to simmer uncovered for 15 to 20 minutes or until most of the cranberries have popped. Allow mixture to cool, transfer to an airtight container, and refrigerate overnight. Cornbread and Sausage Stuffing Serves 4 to 6 1 box cornbread mix, prepared two days in advance and cut into small cubes 1 onion, chopped 1 red bell pepper, chopped 2 celery ribs, chopped 4 cloves garlic, chopped 3 Spanish chorizo or hot Italian sausages, removed from casings 2 eggs, beaten 1 - 1½ cups chicken stock 2 - 3 tablespoons fresh thyme, sage, or parsley, or a combination of all three Extra virgin olive oil Kosher salt and freshly ground black pepper Preheat oven to 350 degrees. In a large skillet, heat a tablespoon or so of olive oil until hot. Fry sausage, breaking it up with a wooden spoon, until fully browned. Transfer cooked sausage meat to a large bowl. In the same skillet, heat 2 tablespoons of olive oil until hot. Add onion, bell pepper, celery and garlic. Season the veggies with salt and pepper, and sauté for five minutes. Transfer veggies to the same bowl with the sausage. To the bowl, add crumbled cornbread, beaten eggs, chicken stock and herbs, and then season with salt and pepper. Using your hands, mix until fully incorporated. Grease a casserole dish with butter or non-stick spray, and transfer the stuffing mixture to the dish. Pack the stuffing loosely, and roast it in the oven for 30 to 40 minutes. For an extra-crispy top, place casserole under the broiler for a few minutes. Serve. Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.