Cranberry Thanksgiving recipes and corn bread

Most people use the filling ingredients like blueberries, but there is an obvious health reasons to eat cranberries. In addition to tarty and sweet, are full of antioxidants, which helps the body to prevent diseases like urinary tract infections and heart disease.

Apple Cranberry Pie

Ingredients

1 cup flour
2.1 Stick margarine
04:03 cup brown sugar
02:01 Cup oatmeal
cup chopped walnuts 02:01
3 apples, peeled and sliced
3 ounces frozen or driedCranberries
04:01 cup white sugar

Directions:

Preheat oven to 350 flour, margarine, brown sugar, oatmeal and nuts until crumbly.
Set aside. Mix the blueberries with white sugar, then place a layer of blueberries and apples on the bottom of a greased, 9-inch pan. Bake for 45-55 minutes.

Cranberry stuffing rate

Ingredients: 4-6
Preparation: 15 minutes
Cooking time: 1 / 5 hours

Ingredients:

1 tablespoon olive oil
1 / 2 pound Tasso ham, small dice
1Onion, diced
1 red pepper, small dice
1 yellow pepper, small dice
3 stalks celery, diced
3 cups golden raisins
02:01 cup dried cranberries
02:01 cup roasted soybeans
3 ounces white wine
1 cup breadcrumbs Pank
04:01 cup chicken broth
Salt and pepper to taste

Directions:

Oil in a large pot and then add the Tasso ham, onions, red peppers, yellow peppers and celery.
Saute for 10-15 minutes until vegetables are soft.
Pour the white wine, raisin andCranberries, and cook until the wine evaporates.
Remove from heat and let cool for 5 minutes.
Pank and add the chicken broth and mix well.
Season with salt and pepper, then in a baking oven safe to 350 degrees and bake for 15 minutes. Serve at your next Thanksgiving bird.

Fiesta Cornbread stuffing

Ingredients: 4-6
Preparation: 15 minutes
Cooking time: 30 minutes

Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 roasted redBell pepper, chopped
1 cup salsa
6 cups corn bread
1 cup vegetable broth
1 teaspoon cumin
Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees.
Butter in a frying pan.
Add onions, garlic, red pepper and sweat for 5 minutes.
Add the sauce and corn bread and take together.
Fold in stock and cumin to taste with salt and pepper. Place mixture in a casserole and bake for 15-20 minutes.

Corn Muffins

Ingredients:

2Eggs, well beaten
1 cup milk (or soymilk)
04:01 cup vegetable shortening, melted
1 cup corn (fresh or frozen)
1.5 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
04:03 cup cornmeal

Directions:

Preheat oven to 400F.
Grease muffin pans well with shortening.
Combine to give the eggs, milk, reduction and corn in a bowl.
In another bowl with seven of the flour, salt, yeast and sugar.
Whisk the cornstarch and stir in the cornMixture.
Fill muffin pans two-thirds to three quarters with the compound.
Bake for 25 minutes or until done. Serve hot.
Happy Thanksgiving!