Skip to content
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 →
Continue reading “Mama Stamberg’s Cranberry Relish”
Serves 6 to 8
Ingredients
1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
6 tablespoons unsalted butter, divided
2 large yellow onions (about 1 pound total), diced
4 large stalks celery, diced
4 cloves garlic, minced
1/4 cup finely chopped fresh sage leaves
Leaves from 4 sprigs fresh thyme
2 cups low-sodium turkey, chicken, or vegetable broth
2 large eggs
1 teaspoon kosher salt
Freshly ground black pepper
Directions
Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread →
Continue reading “Thanksgiving Sage Stuffing”