Corn pudding with green chili’s is another traditional item for your Thanksgiving or Christmas Feast – we enjoy this every year and usually make at least one extra so we can enjoy it for several meals.

Ingredients

• (note: photo is just prior to baking)
• 3/4 lb grated organic cheese (Nature’s Valley is our family favorite)
• 4 pastured organic eggs (beat)
• 4 cans of organic cream corn
• 1 1/2 cup organic cornmeal (freshly ground if you have a mill)
• 1/2 tsp garlic salt
• 1 tsp baking soda (aluminum free)
• 3/4 cup organic olive oil
• 2-4 small cans of green chilies, chopped (you decide how many chilies you want)

Instructions

1. Mix in a large bowl and then bake.
2. NOTE:  This is another easy make ahead recipe.  Just mix it up a day or two before your meal and then bake just before serving.
3. Bake at 350 degrees for 45 minutes.  Enjoy!!!

Cornbread Dressing for your family!  Who doesn’t enjoy dressing alongside turkey and gravy.  (this is a double batch and can be made ahead, even frozen if needed)

Cornbread Ingredients

• 4 cups corn meal
• 4 cups flour (freshly milled whole wheat is what we use)
• 5 tbls baking powder (aluminum free)
• 1 tbl sea salt
• 4 c organic milk
• 4 pastured eggs
• 3/4 cup olive oil
• 2 tbl sucanat or natural sugar

Conbread Instructions

mix and bake 450 Degrees 25-30 minutes

Dressing Ingredients

• 1 1/2 Cake pans cornbread (see recipe for cornbread above)
• 2 batches of biscuits (24 biscuits) (see biscuit recipe)

Dressing Instructions

• Bake biscuits – crumble and let dry.
• mix in seasonings , onions and celery and broth
• .62 oz can sage, 1 tbl alt pepper to taste (I like lots)
• 1 stalk celery
• 2 onions
• 6 cans chicken broth (14.5 oz) 
• Sauté onions and celery bunch chopped and 1-2 large onions. Sauté until el dente or you may just add them to your dressing raw and bake. Both ways are good. In a large bowl, crumble cornbread and biscuits into the bowl. Then put dressing in large cake pan.
• (Use just enough broth and turkey drippings to cover dressing 1/2 in on top )
• Bake @ 375 approximately 1 1/2 – 2 hours      serves 18-20 adults

Fresh cranberries are available only a short time.  Take advantage of this super easy recipe!

Ingredients

• 12 oz. bag of cranberries
• 2 oranges (1 peeled, the other left unpeeled)
• 1 apple, cored
• 1/2 cup honey or agave nectar
• 1 tsp ginger
• 1/2 tsp ground cloves
• 1 cup chopped walnuts

Instructions

1. Seed oranges, coarsely chop cranberries in a food processor or blender, and then put in a pretty bowl.  
2. Add the rest of ingredients (EXCEPT walnuts) to the blender or processor and coarsely chop. Pour mixture over cranberries and gently mix.
3. Add chopped walnuts, chill and serve.

We make a large batch of chutney every year and eat it for breakfast lunch and dinner!  We add this to our Thanksgiving and Christmas Holiday meals and often, we whip fresh cream  to serve alongside this tangy dish.  This recipe is so easy – just use a blender – blend away and there you go. . .a delicious, raw, fresh, nutritious chutney.