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By CINDY MAHAN Rappahannock News Staff Writer Local chefs have graciously agreed to share some of their favorite Thanksgiving recipes for serving to your friends and family this holiday. It is always fun to try out at least one new dish for this traditional meal. None of these recipes is difficult, and most of the ingredients are easily obtained. Chef Patrick O’Connell of The Inn at Little Washington created the following recipe: Cranberry Orange Salsa 1 pound fresh cranberries, washed and stemmed 2 Valencia juice oranges, quartered and seeded 1/2 cup sugar 3 Jalapeno peppers, split and seeded 1/4 cup Chambord (a French raspberry liqueur) Chop all ingredients but the Chambord finely in a food processor or meat grinder. Transfer mixture to a,bowl, pour in Chambord and stir until well blended. Refrigerate overnight to allow flavors to mingle. The following recipe is compliments of Chef Steve Canard of the Flint Hill Public House: Cornbread and Sausage Stuffing Rosemary Cornbread 1 cup sifted all purpose flour 1/4 cup sugar 4 tsp. baking powder
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