Cranberry Sauce (Pareve)
1 pound fresh cranberries
¼ cup water
¾ cup honey
Mix honey and water, add cranberries and cook over low heat until cranberries have cooked down (you will hear them pop). Pour into a bowl and refrigerate for at least 2 hours.
Cornbread Stuffing (Pareve)
1 small pan baked cornbread (any recipe will do. I follow the recipe on the cornmeal box substituting milk with soy milk)
1 small loaf whole wheat bread, cubed
1 ½ cups chopped celery
1 ½ cups chopped onion
3 cups vegetable broth, with 1 ½ sticks margarine melted in it
1 cup chopped mushrooms
1 teaspoon sugar
1 teaspoon sage
1 teaspoon poultry seasoning
1 ½ teaspoons salt
Preheat oven to 350 degrees.
Crumble the cornbread in a large bowl and add all the remaining ingredients. Mix well.
Stuff your turkey, or place in a well-oiled 9x13 pan.
Bake for 30-45 minutes covered, then 15 minutes uncovered.