LITTLE ROCK, Ark. (KTHV) -- To many people, dressing and cranberry sauce are just as important as the turkey.
Deanna Fleming with Catering Creations with "THV 11 This Morning" with recipes to share.
Aunt Jemima's cornbread mix (Double the recipe and add stick of butter)
1 cup butter
2 med. onions, diced
6-8 stalks of celery, diced
1 cup of carrots, shaved
1 pound pork sausage, crumbled and fried
4 cups bread crumbs
2 tsp dried sage
2 tsp dried thyme
2 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper
4 cups chicken stock
1. Prepare cornbread as directed on package, cool and crumble.
2. Melt butter in a large skillet over medium heat. Cook vegetables in butter until tender, but not brown. In another pan, cook sausage over medium-high until evenly browned.
3. Mix together bread crumbs and cornbread. Season with sage, thyme, poultry seasoning, salt and pepper. Mix cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a 9x13 inch pan.
4. Bake at 325 degrees for an hour.
Cranberry and orange sauce
2 packages whole cranberries
Zest of 1 fresh orange
1 cup orange juice
1/2 cup of granulated sugar
1 tsp cinnamon
Pour all ingredients into skillet and cook until thickens. Add more sugar or orange juice as needed for a little more sweet flavor.