Rabu, 23 November 2011
ads/responsive.txt
Happy Wednesday!!! I can't believe tomorrow is Thanksgiving. We are blessed to be spending the day with my in laws, and I will be cooking a Thanksgiving dinner for us on Friday. I will share those recipes in the coming weeks, I am very excited!!! When we had out Turkey dinner earlier in the month I was able to prepare all the dishes that I wanted.
The Simple Herb Roasted Turkey was amazing, and it made a heavenly gravy. It was my first turkey ever and also the best one I have ever eaten. Two sides that have to go with every Thanksgiving that I partake in are mashed potatoes and corn. So, I decided to try some new dishes. The Mashed Potatoes with Sun-Dried Tomatoes were divine. Talk about a dream come true for this lover of potatoes and tomatoes!!! The next dish I tried was the Corn and Bacon Casserole. Definitely a match made in heaven, however Mr W did not like this dish at all. I am sure it was the onion and sour cream. The Roasted Almond Cocktail was fabulous and I have to admit, one was not enough! It was like a dessert. Speaking of which the Peanut Butter Cookie and Chocolate Trifle has to be the easier and most impressive looking dessert I have made. I have to share this amazing picture with you again...
But I feel like we missed something. What else must I have to make my Thanksgiving dinner complete??? Ahhhh, stuffing!!! This Sausage Cornbread Stuffing was simply delicious and not one bite went to waste. It was a hit with Mr Picky pants, Em and also with me, truth be told I had more than serving. So glad we went with a light dessert.
Hope you enjoy! We sure did!
Sausage Cornbread Stuffing
Cornbread, recipe to follow
ads/responsive.txt
8 sausage links
2 eggs, beaten
2 cups, reduced sodium chicken broth
1 teaspoons ground sage
1 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 350°.
Cut corn bread into small chunks. Place in a large mixing bowl. Set aside uncovered.
In a large skillet over medium heat, cook sausage links until cooked through. Allow to cool and cut into small pieces. Set aside.
ads/responsive.txt
Cook onion in sausage drippings until transparent.
Add onions, sausage, sage, salt, pepper, eggs and broth to cornbread. Mix well. Put mixture in a buttered 8x8" baking dish or casserole dish.
Bake 45 to 60 minutes, until stuffing is cooked through.
Transfer to a serving dish and enjoy!
Simple Unsweetened Cornbread by Paula Deen
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk (or make your own)
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350°.
Click here for a printable version of this recipe - TheSlowRoastedItalian.com
ads/responsive.txt