I wish I had been more faithful about taking photos of the post-Thanksgiving Thanksgiving dinner, but I was remiss. However, here are the two recipes that were requested, cranberry sauce and stuffed mushrooms.

Cranberry Sauce
Serves 12

12 ounces (1 bag) cranberries, picked through
Zest of 1 orange
1/2 cup water
1 cup orange juice
1/3 cup sugar
1/4 teaspoon salt
2 tablespoons Grand Marnier (or other orange liquer, like Cointreau)

1. In a medium (nonreactive) sauce pan, bring the salt and water to a boil. Add sugar, orange juice, and orange zest and stir until sugar is dissolved.

2. Add the cranberries and return to a boil. Reduce heat to medium and simmer about 5 to 10 minutes or until cranberries have popped, are a homogenous color, and thickened and saucy.

3. Remove from heat and stir in the orange flavored liqueur. Cool to room temperature and serve.

Stuffed Mushrooms
Serves 12

6 slices whole-wheat bread
9 ounces grated Parmesan
1 cup chopped parsley
6 minced garlic cloves
3 lb white button mushrooms, stemmed
12 tablespoons butter, melted

1. Preheat oven to 375 degrees.

2. Sauté stems in 1 tbsp olive oil with salt and pepper. Process bread until fine crumbs form. Remove breadcrumbs to a bowl, then process sautéed mushroom stems until finely chopped. Toss mushroom stems, breadcrumbs, parmesan, parsley, and garlic. Season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.

3. Using one hand, dip a mushroom in the melted butter to coat completely; transfer to breadcrumb mixture. Stuff mushroom with filling, patting some on both top and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat with all mushrooms.

4. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes, and serve.