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Ingredients
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Directions
- Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
- Add everything else and mix.
- Put in a plastic container and freeze.
- Early Thanksgiving
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Serves 6 to 8
Ingredients
- 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 12 cups) or you can make a mix of pumpernickel, rye, and wheat which is yummy
- 6 tablespoons unsalted butter, divided
- 3 large yellow onions (about 1 pound total), diced
- 5 large stalks celery, diced
- 6 cloves garlic, minced
- 1/4 cup finely chopped fresh sage leaves
- Leaves from 4 sprigs fresh thyme
- 3 cups low-sodium turkey, chicken, or vegetable broth
- 3 large eggs
- 1 teaspoon kosher salt
- Freshly ground black
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Continue reading “Thanksgiving Sage Stuffing”