BY ABBY RING
WHATEVER religion you are, whatever your faith is, and whatever you celebrate, these yummy recipes will add charm to your table and food to your stomach! ‘Tis the season! All recipes adapted from Food Network.
CRANBERRY SAUCE: A classic side dish to any fall meal. Yields 6-7 servings.
12 oz. bag of fresh or frozen cranberries
1 cup sugar
2 tbsp lemon zest
2 tbsp water
Pinch of salt
Dash of pepper
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, lemon zest and 2 tablespoons of water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft. This takes about 10 minutes. Increase the heat to medium (maximum heat for this recipe) and cook until the cranberries burst open. This takes about 12 minutes. Reduce the heat to low and stir in the leftover cranberries. Add sugar, salt and pepper to enhance the taste, and cool to room temperature before serving.
BACON STUFFING: Bacon seems to be one of the few foods that almost everyone loves! Stand out this holiday season with this unique recipe!
1 stick unsalted butter, plus more for the baking dish/sheet
6 slices thick-cut bacon, chopped
Up to 4 onions, thinly sliced
4 stalks celery, chopped
1 tablespoon chopped fresh thyme (optional)
Dash of salt and pepper
3 1/2 cups low-sodium chicken broth
2 large eggs, or 3 small ones
1/4 cup chopped fresh parsley (optional)
8 cups 1/2-inch stale cornbread cubes
1 cup chopped pecans (optional)
Preheat the oven to 375 degrees and butter a 3-quart baking dish or sheet. Melt 6 tablespoons butter in a large pot, and then add the bacon and cook it together, stirring occasionally until browned and crisp. this takes about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized. Takes about 20 minutes.
Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender.
Add the chicken broth and bring to a simmer, then remove from the heat and set aside. Whisk the eggs, parsley and onions in a large bowl. Add the cornbread cubes, the pecans (optional) and the vegetable mixture. Stir together. Transfer the stuffing to the prepared baking dish.
Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake the mixture for 30 minutes. Once the baking is complete, uncover the dish/sheet and bake until golden brown. this only takes about 20 more minutes.