Type what you have

Ingredients

• ✓ cranberry sauce
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• wild rice
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• turkey broth
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ cranberry sauce
• biscuit baking mix
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
3. 3 Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

By MARY A PUTMAN

Ingredients

• ✓ cranberry sauce
• chicken breast
• pineapple
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
3. 3 Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

By L Robertson

Ingredients

• ✓ cranberry sauce
• chicken breast
• ranch salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Alice Daniels

Ingredients

• ✓ cranberry sauce
• chicken thigh
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore

Ingredients

• ✓ cranberry sauce
• onion soup mix
• orange juice
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ cranberry sauce
• chicken breast
• catalina salad dressing
• onion soup mix

Instructions

1. 1 Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
2. 2 Cook on Low 4 to 6 hours.

By momof2boys

Ingredients

• ✓ cranberry sauce
• kielbasa
• polish sausage
• pineapple chunk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
3. 3 Bake for about 1 hour in the preheated oven or until sauce thickens.

By smphoenix

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven until chicken is no longer pink and cooked through, about 1 hour.

By Kathy Sauers

Ingredients

• ✓ cranberry sauce
• pork loin roast
• onion
• salad dressing

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• salad dressing
• sugar
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
3. 3 Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

By phaylock

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Place chicken breasts in a 9x13-inch baking dish in a single layer.
2. 2 Stir onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
4. 4 Bake chicken in preheated oven, uncovered, until until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer should read at least 165 degrees F (74 degrees C). If the sauce thickens too much, stir in 2 tablespoons water or chicken broth halfway through baking.
5. 5 Spoon sauce over chicken before serving.

By Heather

Ingredients

• ✓ cranberry sauce
• apple pie filling
• butter
• rolled oat
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine apple pie filling and cranberry sauce in a shallow baking dish.
3. 3 In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
4. 4 Bake in the preheated oven for 40 minutes, or until browned and crisp.

By Christine Hanson

Ingredients

• ✓ cranberry sauce
• chicken breast
• vegetable oil
• pizza crust
• brie cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
3. 3 Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
4. 4 Bake at 350 degrees F (175 degrees C) for 20 minutes.

By Gill

Ingredients

• ✓ cranberry sauce
• pineapple tidbit
• brown sugar
• ginger
• salt
• green onion
• jalapeno pepper
• rosemary

Instructions

1. 1 Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
2. 2 Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

By Adele

Ingredients

• ✓ cranberry sauce
• onion soup mix
• beef chuck roast
• butter
• all-purpose flour

Instructions

1. 1 Add onion soup mix to bottom of a slow cooker, then add roast; top with cranberry sauce.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Transfer roast to a cutting board; set aside. Adjust the slow cooker to High.
4. 4 Whisk butter and flour together in a bowl; slowly whisk into cooking liquid in slow cooker. Serve gravy with roast.

By ATLANTAKIM

Ingredients

• ✓ cranberry sauce
• chicken
• butter
• salt
• black pepper
• celery
• onion
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
3. 3 In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
4. 4 Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

By Dierdre Dee

Ingredients

• ✓ cranberry sauce
• egg
• ground beef
• milk
• onion
• salt
• fried onion
• chili sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
3. 3 Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
4. 4 Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
5. 5 Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
6. 6 Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.

By Rick Liesmann

Ingredients

• ✓ cranberry sauce
• puff pastry
• stuffing
• gravy
• mashed potato
• turkey
• egg

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry sheet following package directions on a baking sheet.
3. 3 Place stuffing in center of the pastry sheet about 1 inch thick.
4. 4 Top with gravy, mashed potatoes (our choice for Turkey Day is Idahoan® Buttery Homestyle Flavored Mashed), and turkey.
5. 5 CAREFULLY bring the corners of the pastry sheet up and gently tie with kitchen string.
6. 6 Take the corners of the pastry sheet and fold down and brush the entire bag with the egg wash (1 egg mixed thoroughly with 1 Tbsp water).
7. 7 Bake for about 20 minutes or until it's a beautiful golden brown.
8. 8 Serve with a side of the cranberry sauce.

By Idahoan

Ingredients

• ✓ cranberry sauce
• feta cheese
• water
• salt
• black pepper

Instructions

1. 1 Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
2. 2 Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Kitt C

Ingredients

• ✓ cranberry sauce
• pork loin roast
• clove
• apple
• chicken broth
• cinnamon
• nutmeg
• ginger
• orange

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pork roast into a roasting pan. Push whole cloves into meat; lay apple slices over top.
3. 3 Mash cranberry sauce in a bowl with a potato masher. Stir in chicken broth, cinnamon, nutmeg, and ginger until well combined. Pour about 1/2 of the cranberry mixture over roast. Cover with a lid or a sheet of aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover, pour remaining cranberry mixture over roast, and sprinkle orange zest over top.
5. 5 Return to the oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.

By Steffamie

Ingredients

• ✓ cranberry sauce
• stuffing mix
• sausage
• maple syrup
• salt
• pepper

Instructions

1. 1 Prepare stuffing mix according to package directions.
2. 2 Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

By Kitty

Ingredients

• ✓ cranberry sauce
• flour tortilla
• cheddar cheese
• turkey meat
• jalapeno pepper
• green onion
• cilantro

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ cranberry sauce
• vegetable oil
• beef chuck roast
• tomato sauce
• horseradish
• mustard powder
• apple cider vinegar
• red wine

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
2. 2 Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

By The Ethical Cook

Ingredients

• ✓ cranberry sauce
• canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• stuffing

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ cranberry sauce
• onion soup mix
• pork sirloin roast
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
3. 3 Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.

By LawrenceKansasPerson

Ingredients

• ✓ cranberry sauce
• onion
• butter
• chicken thigh
• ketchup
• brown sugar
• apple cider vinegar
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place onion and butter in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until onion is translucent, about 15 minutes. Remove from the oven, push onion to one side, and arrange chicken thighs in the dish in a single layer. Return to the oven and bake for 25 minutes.
4. 4 Meanwhile, stir together cranberry sauce, ketchup, brown sugar, vinegar, and mustard powder in a bowl.
5. 5 Remove the baking dish from the oven. Transfer cooked onions to cranberry mixture and stir until incorporated. Spoon over chicken thighs and return the baking dish to the oven.
6. 6 Bake until cranberry mixture is slightly caramelized and chicken is cooked through, about 20 more minutes. An instant-read thermometer inserted into the center of each thigh near the bone should read at least 165 degrees F (74 degrees C).

By misscarolb

Ingredients

• ✓ cranberry sauce
• flat-leaf parsley
• dill
• clementine
• turkey breast
• onion flake
• parsley
• turmeric
• onion powder
• salt
• white sugar
• celery seed
• black pepper

Instructions

1. 1 Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
2. 2 Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
3. 3 Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.

By Mama H

Ingredients

• ✓ cranberry sauce
• cranberry juice
• white sugar
• mustard
• clove
• salt
• pork loin roast
• water
• water
• cornstarch

Instructions

1. 1 Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
2. 2 Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
3. 3 Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
4. 4 Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
5. 5 Slice pork and serve with cranberry sauce.

By gtmecheng

Ingredients

• ✓ cranberry sauce
• apple jelly
• mustard
• chicken bouillon
• horseradish
• garlic powder
• thyme
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul