I know, I know… Thanksgiving is old news by now! The leftovers are finally gone, and you’re ready to think about the next holiday. But I just have to share two delicious recipes that are worth saving for next year (or heck, for dinner tonight!)

Raw Cranberry Relish (a family tradition, made lower in refined sugar)

  • 6 plump dates
  • 2 naval oranges (one peeled, one unpeeled)
  • 1 granny smith (or other tart) apple, unpeeled
  • 3 cups fresh cranberries
  • 3 Tbsp raw sugar
  1. Cut oranges in half, then cut each half into quarters. Do the same with the apple. Pulse oranges, apples, and dates in food processor until chunky.
  2. Add cranberries and sugar to food processor and process until desired texture.
  3. Place in bowl and refrigerate overnight (the flavors need to blend and mellow).
  4. Taste, and add up to 1 Tbsp more sugar if needed.

Almost-Paleo Stuffing (adapted from Paleo Comfort Foods Holiday Stuffing)

***Note: the photo at the top of this post is an image of the stuffing prepared, but not yet baked. It’s about to be popped in the oven.

  • 1 cup wild rice (uncooked)
  • 1 pound preservative free ground pork sausage (I use Jimmy Dean All Natural Pork Sausage)
  • 1 large onion, chopped
  • 4-5 celery stalks, chopped
  • 1 tsp dried sage, 1 tsp dried rosemary, 1/2 tsp dried thyme, 1 tsp salt (divided) and pepper to taste
  • 2 Tbsp coconut oil or ghee
  • 1 pound mushrooms, chopped
  • 1 large granny smith (or other tart) apple, chopped
  • 1 large handful of fresh parsley, chopped
  • 1/2 cup dried cranberries
  • 2 eggs
  • 1/4 cup chicken stock
  1. Soak wild rice in water for at least 4 hours, then drain and prepare per package directions.
  2. Meanwhile, brown the ground pork sausage in large skillet. When cooked, add sausage to large mixing bowl.
  3. In same skillet, saute onion, celery, sage, rosemary, thyme, 1/2 tsp salt, and pepper. Saute for approximately 5 minutes (until onion is translucent), then add to the mixing bowl.
  4. Add coconut oil to skillet, then layer on the mushrooms, apple, and parsley. Sprinkle on the remaining 1/2 tsp salt and more pepper.Let cook for 4-5 minutes, stirring 1-2 times. Add to the bowl with the sausage and veggies.
  5. Add cooked wild rice to the bowl, and mix everything together. Stir in dried cranberries. Let cool for at least 10 minutes.
  6. Whisk egg and stock together, then add to partially cooled stuffing mixture. Mix everything together, and turn mixture into a greased casserole or 9×13 pan. Bake at 375 degrees F for 30 minutes covered, then 10 minutes uncovered.