Stuffing is by far my favorite part of the Thanksgiving feast. I used City Feed’s classic Iggy’s Francese bread for my bread cubes, but sourdough would also taste amazing! This is a classic recipe, but the beauty of stuffing is the true variety of additions you can mix in to level up this staple dish. Try mushrooms, sweet potato, chorizo- the possibilities are endless!

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Ingredients:

0.6 oz Francese Small Iggy’s Loaf

1 medium yellow onion, diced

1/2 c celery, diced

1 bunch parsley, chopped fine

32 oz low sodium vegetable broth

3 T melted butter

1 head garlic, minced

1 T dried sage

1 t dried thyme

Salt and pepper to taste

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Preheat oven to 300 degrees. Slice the bread into 1/2 inch cubes. Spread in one layer on a baking sheet and bake for 10-20 minutes, or until thoroughly dried out. In the meantime, sauté the onion and celery until translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, until the garlic is fragrant but not browned. Remove from heat. In a casserole dish or 9×13 pan, mix the dried bread cubes, sautéed vegetables, and all other ingredients. Stir until well combined. In a 350 degree oven, bake uncovered for 30-35 minutes, until lightly browned. Garnish with fresh parsley.

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Cranberry sauce is so so easy to make from scratch, and miles better than the canned jelly cranberry sauce that so many of us grew up with. This sauce kicks it up a notch with a hint of spicy cloves and plenty of orange flavor for a cranberry sauce that’s unique but still tastes great with every part of your Thanksgiving meal!

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Ingredients:

12 oz fresh cranberries

Zest and juice of 1 medium orange

3/4 c sugar

1/8 t cloves

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In a small saucepan over medium heat, combine all ingredients. Stirring frequently, cook until the cranberries pop and the sauce is thickened. Serve at room temperature.

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