Random pictures and recipes

Probably too late for this year- although I think you could do a batch of the brandied cranberries today and not miss a beat.  And it is SO worth making a batch of these.

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Brandy,cranberries, orange peel, sugar, and I added a dollop of orange marmalade.  These are seriously good- even if you don’t like cranberries-  seriously good. 

Brandied Cranberries Recipe

  • 1 (12-ounce) bag of fresh or frozen cranberries
  • 1 1/4 cups sugar (or substitute Splenda for half of the sugar)
  • 1/2 cup brandy
  • 2 TBS  finely chopped orange zest
  • 2 heaping TBS orange marmalade

1 Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed.

2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch baking dish. Bake uncovered until most of the liquid has evaporated, 1 to 1 1/2 hours, stirring occasionally.

Makes 2 cups. Chill up to one week.

Thanksgiving preparation 025 They bake in the oven- stir occasionally!

And this is the end result-Thanksgiving preparation 030


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Take a closer look. 

I just ate one berry- and it is “oh my goodness” good.

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The bread stuffing is made out of  honey whole wheat bread, cornmeal bread, and half a loaf of rustic white bread.  This is the best stuffing I’ve ever made.  The bread made  all of the difference.

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Random comment about parsley……………………………

The French cooks use only the leaves and short stems of parley in their dishes.

The Italian chefs use the entire stem, chopping it fine and going for a more robust flavor.

I’m Slovak with Germanic influences-  I used mostly the leaves, but I picked through the stems for the more delicate ones and chopped them up as well.Thanksgiving preparation 007 Because 2 bunches was just barely enough for the huge bowl of bread crumbs.

I used my own herbs rather than poultry seasoning, as well.

Thanksgiving preparation 008 I dried the sage earlier.

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Then I picked off the hard stems and rubbed it until it was pliable and broke up easily.  I put twice this much in the bowl.

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And then added celery and onions sauteed in butter.

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And fried sausage and crushed nuts- and you have stuffing.

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Stir it all together and put it in a bag in the refrigerator to mingle the flavor.

Happy Thanksgiving!  Hope your day is filled with happiness and joy and good eats!

5 thoughts on “Random pictures and recipes

  1. You can have the cranberries (although they look beautiful, I’m not into the brandied part), but save me some of that stuffing!! 🙂 I’ve always been a more savory person, so those pictures caught my attention immediately.

    Happy Thanksgiving to you all!!!!

  2. One of the ONLY things I like about a thanksgiving meal is stuffing. I actually only make it for myself since no one else even likes it! I also like it very home-made and I like to spice it up myself. This year I used a 3 seed bread, onions, butter and flavored it with nutmeg and oregano. I stuffed my turkey with it and cut an acorn squash in half and stuffed both of those. I put some parmesan cheese on top of the stuffing in the acorn squashes…and, I didn’t even try the turkey!

  3. The one thing that I won’t be able to make is this wonderful cranberry sauce as I have not been able to find any fresh cranberries here:(

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