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.
Squash Gratin, or as some may refer to as Squash Casserole, is a great way to utilize fall produce for a yummy side dish. There are many variations out there, but I gotta say this came out so tasty during the test run, I barely tweaked it. Also if you don’t have creme fraiche, sour cream will do just fine.
Pinch of cayenne pepper
2 cloves of garlic, minced (the seasoning has some garlic powder in it but I love the flavor of fresh too)
Salt & pepper to taste
1-2 tbsp. of veggie seasoning (herb & seasoning blend from McCormick’s)
1 sleeve of ritz crackers, crushed
2 yellow squash, sliced in rounds
1 medium onion, finely chopped
3 zucchini, sliced in rounds
7.5 oz. Crème Fraiche (or sour cream)
Layer the sliced squash and zucchini rounds in a non stick baking dish. Pour over the cream, eggs, onion, and spices mixture, evenly coating all the veggies. Sprinkle with the crushed crackers and cheese. Bake at 350 degrees for 30-40 minutes (based on how deep your dish is) but then broil for 5 minutes to get the crust to crisp & the cheese to melt.
PS I know I forgot to crop out my feet, but honestly, my toes look cute so whatever 😛 Obviously Jess is the true photog of this relationship, not I.
By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.
1 large onion, chopped
3 stalks of celery, chopped
1 medium potato, cubed (add in 1 additional for a heartier meal)
5 ears of corn (or 2 12oz cans)
4 cups of chicken broth
1 can evaporated milk
1 sprig of thyme
1 tbsp corn starch
1 tsp of salt
1 tsp of pepper
Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.
This isn’t just any old meat and potatoes recipe. This is an Italian twist on the American version of a chili and cheese topped baked potato. I also love this meal because its a one pot, easy, fast, and filling week night dinner. I was inspired from a food network recipe that this originates from and just cant get enough of it.
1/2 pound hot Italian sausage out of the casing (you can also use sweet Italian sausage if making for kids)
4 baked potatoes
Chopped medium yellow onion
2 cloves of garlic
Jar of marinara
1/2 cup of marscapone
Grated parmesano reggiano
Sweat the onions and garlic in some olive oil. Once they are translucent add the ground sausage to brown. Cook down the arugula when adding the marinara sauce. Then stir in the marscapone cheese, to make the sauce a pinky blush color. In the mean time bake the potatoes in the oven and split in half when slightly cooled.
Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.
If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.
3 tbsp oil (olive or vegetable)
2 lbs. beef brisket
Salt and black pepper
1 large yellow onion, quartered
4 medium potatoes, quartered
4 carrots, chopped
4 garlic cloves, minced
4 cups beef broth
2 cups dry red wine
Enough water to cover
Burger buns (potato buns are the best)
Thinly sliced swiss (parmesan would be amazing too)
Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.
When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.