Gilligan's Gourmet: Delicious Thanksgiving sides of Apple and Sausage Stuffing and Cranberry Sauce

Getting ready for Thanksgiving with some traditional extras

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Apple and sausage stuffing

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With Thanksgiving just around the corner we are going to continue our preparation for the big feast. For most people the thing that makes the Thanksgiving meal {apart from the gargle} is the sides, whether it is cranberry sauce out of the can or aunt fanny’s green bean casserole, but this year you are going to dazzle your friends and family with a great stuffing made with Italian sausage and apples and some awesome cranberry sauce with port and apricots. Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often.

Although it was not called Thanksgiving at the time, what we recognize as the first Thanksgiving feast was celebrated in 1621 by the pilgrims of the Plymouth colony along with about 90 Wampanoag Indians. The Pilgrims had suffered through a devastating winter in which nearly half their number died. Without the help of the Indians, all would have perished.

After the first harvest, Governor William Bradford proclaimed a day of thanksgiving and prayer to God. The food, which was eaten outdoors, included corn, geese, turkeys, ducks, eel, clams, leeks, plums, cod, bass, barley, venison and corn bread. The feast lasted 3 days. Though the exact date is unknown, the feast clearly took place in late autumn.

In 1623, a period of drought was answered by colonists with a proclamation of prayer and fasting. This prayer and fasting was changed to another thanksgiving celebration when rains came during the prayers. Later that year, Governor Bradford proclaimed November 29 as a time for pilgrims to gather and "listen to ye pastor and render thanksgiving to ye Almighty God for all His blessings." 

Throughout American history, there were many thanksgiving proclamations and celebrations. In 1789 George Washington proclaimed a National Thanksgiving Day on the last Thursday in November, in honor of the new United States Constitution. Thomas Jefferson, the third president, later discontinued it, calling it "a kingly practice." 

In 1863, Sarah Josepha Hale, the author of the poem "Mary Had a Little Lamb," convinced Abraham Lincoln to proclaim Thanksgiving a national holiday. For the date she chose the last Thursday in November because of Washington's proclamation. In 1941, it was officially changed to the fourth Thursday in November.

APPLE AND SAUSAGE STUFFING

Makes 40 cups.

This savory stuffing recipe makes enough to fill a 14- to 16-pound bird and is always a hit, even with kids. And when made with low-fat turkey sausage, this is a healthy and complete meal in itself.

Ingredients

 2 lb. sweet Italian turkey or pork sausage, casing removed 
 4 tbsp. butter 
 2 large onion, chopped 
 8 celery stalks, diced 
 4 Granny Smith or delicious apples, cored and chopped 
 4 garlic cloves, minced 
 4tsp. poultry seasoning 
 24 cups cubed multigrain bread, cubed and dried in an uncovered bowl overnight 
 42 cups (or more) low-sodium chicken broth 
 Salt and pepper to taste 
 
Method

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