Personal chef Jennifer Asmundson, from Seattle Ginger, shared ways to streamline your holiday entertaining experience, with festive dishes you can prepare ahead of time, leaving you more time to socialize with your guests.

Connect with Seattle Ginger on Facebook

Here are recipes for the dishes Jennifer showcased on the show:

Port Cranberry Sauce

-1 package of frozen raw cranberries

-2 Tbsp brown sugar (or muscovado for more molasses flavor or Moreno sugar for less)

-zest and juice from one orange

-1/4 cup port (ruby, not tawny)

-1/4 cup water

Combine ingredients in a small pot, bring to a boil then simmer on low until cranberries are broken down and soft. Stir occasionally so that the sugars don’t burn. It’s your choice about how much further you want the Cranberries to break down; it can be a chutney consistency or more like a jam.

Roasted Parsnips and Cranberries


3-4 Parsnips, cut into large pieces

3 Tbsp Butter (or olive oil)

Salt & Pepper to taste

1/4 cup port cranberry sauce


Roast Parsnips on a cookie sheet, (turning at the halfway point) at 400 F for 30 minutes (or longer if you prefer them to have a crunchy texture), toss with some of he Cranberries from the port sauce, taken out before the sauce fully cooks down.

Sausage Stuffing

*Fills about a 12 pound turkey, or a 9 x 13 Pan


12 oz package sausage (maple flavor)

2 cups diced celery

1 cup minced onion

7 – 8 cups diced French bread

1 ½ teaspoons salt

3/4 cup chopped nuts, optional (suggested walnuts or pecans)

1 ½ teaspoons finely chopped sage

2 teaspoons finely chopped rosemary

2 tablespoons chopped parsley

16 oz chicken stock (1 box)

1 stick (1/4 cup) butter


1. Sauté sausage first until slightly browned, then add celery and onions until sausage is cooked and onions are soft.

2. Melt butter and toss with bread crumbs.

3. Add all ingredients together and toss until well combined.

4. Stuff into bird cavity and truss OR put in buttered baking dish, pour the chicken stock evenly over the top, and bake uncovered at 400 F degrees for about 45 minutes or until browned.

Braised Orange Rosemary Cornish Game Hen


2 Cornish GameHens, rinsed and patted dry

2 Tbsp Butter Or olive oil

zest and juice of 1 orange

1-2 sprigs of finely chopped fresh rosemary

salt/pepper as needed


1. Rub Game hen with salt/pepper/olive oil, then with chopped rosemary and orange zest.

2. Pour squeezed orange juice over the top and cook covered for about an hour and a half in 350 F Oven, then uncover for 15 for browning (baste intermittently with the juices!). Internal Temp should be 165 F for safety, and legs/wings should move easily.