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Happy Foodsgiving!

Will Stein

As a child, Will Stein was moved to a new home and enrolled in a new school every year, as his parents looked to escape debt and inch their way to pro...

As a child, Will Stein was moved to a new home and enrolled in a new school every year, as his parents looked to escape debt and inch their way to pro...

Feb 8 3 minutes read

Traditional Thanksgiving food not going to cut it this year? 

Looking for something new to spruce up the menu? 

Well here are three tried and true delicious recipes to incorporate into your yearly Thanksgiving dinner!

Enjoy these 3 simple but delicious dishes that are sure to cut down on your time in the kitchen! 

Cranberry Sauce 

Prep time: 10 minutes
Cook time: 15 minutes
Ready in 8 hours 25 minutes

Serves 16 


  • 1 cup water
  • 4 cups fresh cranberries 
  • ¾ cup sugar 
  • 1 cup chopped apricots 
  • 1 cup golden raisins 
  • 1 tbsp grated orange zest 


  1. In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. 
  2. Stir constantly until sugar has dissolved, about 5 minutes. 
  3. Bring to a boil and cook 10 minutes or until cranberries have burst. 
  4. Remove from heat and chill at least 8 hours, or overnight, before serving cold 


Balsalmic Roasted Brussels Sprouts 

Prep time: 10 miutes
Cook time: 25 minutes
Ready in 35 minutes

Serves 6


  • 1lb Brussels Sprouts
  • 8-12 garlic cloves
  • ¼ extra virgin olive oil
  • 3 tbsp balsamic vinegar 
  • Salt & pepper to taste
  • Shredded Parmesan cheese (optional) 


  1. Preheat oven 425*.
  2. Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
  3. Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
  4. Roast in oven for 20-25 min until tender. Stirring occasionally.
  5. If desired, add shredded parmesan cheese during last 5 minutes of cooking


Apple Cranberry Stuffing  

Prep Time: 20 minutes
Cook Time: 35 minutes
Ready in 55 minutes

Serves 10


  • ½ cup (1 stick) butter 
  • 2 cups chopped celery 
  • 1 cup onion 
  • 2 medium tart red apples, cored and chopped 
  • 1 bag (6 oz) dried cranberries 
  • 1 tsp parsley flakes 
  • 1 tsp rosemary 
  • 1 tsp thyme 
  • 6 cups dry unseasoned bread cubes 
  • 1 can (14 ½ oz) chicken broth 
  • 1 cup apple juice 


  1. Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
  2. Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
  3. Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned.



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