Melt butter in a skillet, sauté onion and celery until soft.
Add sage and thyme.
Toss with cubed bread, chicken broth, salt, and pepper.
Bake in a dish at 350°F (175°C) for 25–30 minutes until golden.
Combine cranberries, sugar, and water in a saucepan.
Simmer for 10–12 minutes until cranberries burst and sauce thickens.
Stir in orange zest if desired, then cool.
In a pan, whisk turkey drippings (or butter) with flour over medium heat.
Slowly add broth, whisking until smooth.
Season with salt & pepper, simmer until thickened.
Serve together on one plate:
Slices of turkey topped with gravy, creamy mashed potatoes with more gravy, a scoop of stuffing, and a side of cranberry sauce. ❤️
