Two posts in one week?! Well it is the week of eating so, we wanted to bring you as many tasty recipes as possible to get ready for the big day.
So technically this is dressing and not stuffing because my future father in law will probably be stuffing the bird with aromatics but let’s be real, whatever you call this dish is just semantics. IT’S FREAKING TASTY, is all that matters. This dish reminds me of my mom (& uncle). Mom and I both adore when there is sausage in stuffing or dressing. We are also big fans of cornbread, so this is a family favorite. My uncle typically made his stuffing with white bread but one year to mix it up he did cornbread and it was epic. So in reverence to my late uncle and his impeccable cooking skills I am going to attempt to replicate his yummy side for my future in laws.
1 lb. sausage (I did it with chorizo to give it a spicy flair)
1 onion, diced
1 tbsp. of fresh sage
1 tbsp. of fresh rosemary
½ tbsp. of fresh thyme
2 cloves smashed/minced garlic
2 cups or 3-4 celery stalks, diced
1 stick butter
2 cups of chicken or turkey broth
1 can cream of chicken soup
S&P to taste
1 family size pan of cornbread (So think like 2 jiffy boxes worth, made in advance & don’t use the sweet/honey cornbread)
Preheat the oven to 350 degrees. Crumble the cornbread into a large bowl and set aside while you brown the meat. Drain the fat before adding sausage to cornbread bowl. Sauté the onions, celery, garlic, and butter until semi-translucent. In another bowl whisk together the broth, cream of chicken soup, herbs, and s&p. Pour into cornbread, sausage, and veggie mixture and stir together gently.
Spray a 2 quart baking dish with cooking spray or grease with butter and spoon mixture into pan. Bake uncovered for 25-35 minutes or until browned & heated through.
Guys, I’m in a bit of panic mode. Not only is this my first time HOSTING thanksgiving, it’s for my prospective in-laws! Eek! I needed to streamline all the cooking and not be in utter meltdown mode this week. Alas, I found a real simple cranberry sauce recipe that is from scratch and uses real cranberries. Can’t impress the MIL with canned cran sauce, now can I? Also, I mean, we have a food blog after all. Anyway, it’s really great because it comes out a bit chunky or chutney-like consistency so your guests can see that it’s homemade. I doubled the recipe, but this seems to be the recommended amount to make. I just figured since its yum I can save in a jar for leftovers for the week. Note some of the other sides I am serving for this holiday meal with my new family are: the mushrooms in poblano sauce, roasted Brussel sprouts (I added pancetta and balsamic glaze for a sweet & salty twist), and garlic chive mashed potatoes. Stay tuned for the corn bread “dressing” stuffing recipe we will be posting shortly as well…Boy menu planning has been a treat but stay on top of our Instagram to see how my first ever turns out…
1 bag fresh cranberries (12 oz)
¼ cup fresh orange juice (use the bottle stuff if you don’t have an actual orange)
¾ cup orange marmalade (smuckers is fine but I balled out and bought some artisan ginger orange marmalade)
¾ cup white sugar
¼ tsp cinnamon
Optional is I zested a lemon and the orange I juiced for some freshness
Combine all the ingredients in the crockpot & stir. Cook on HIGH for 3 hrs or until the cranberries begin to pop. After that 3 hrs or so, gently smash the cranberries up against the side of the crockpot to help the rest pop while you stir. Remove the lid and then cook on HIGH for another r30 minutes without the lid on. Did I mention that stove top and oven space is limited & therefore precious for such a big meal? So this crockpot wonder was a LIFESAVER! Hope you guys dig it too…