THANKFUL THREAD DAY 1!

[Alys Earley]

My go-to Thanksgiving recipe is an adapted version of a Joy of Cooking recipe:

Cornbread Sausage Stuffing

Ingredients:

· 8 cups cubed fresh cornbread, OR 6-7 cups dried premade cornbread or boxed cornbread stuffing mix (Will need extra liquid)

· 1 pound bulk sausage (Hot or mild, pork or turkey, to your taste)

· 1/4-1/2 cup unsalted butter

· 2 cups chopped onions (I prefer yellow sweet)

· 1 cup finely chopped celery (Ribs removed if you have the time)

· 2 cloves of garlic, minced

· (Optional: Red and/or green bell pepper, cored, seeded, and diced)

· 1/4-1/2 cup minced fresh parsley

· 1 teaspoon dried or 1 tablespoon fresh minced sage

· Salt and pepper to taste

· 1/3 to 1 cup chicken broth, to your desired consistency. Remember to use more if you use dried cornbread.

Directions:

· Preheat oven to 400℉.

· Toast the cubed cornbread on a baking sheet in the oven for 5-10 minutes, stirring several times to prevent browning. You may need to do this in batches, don’t overcrowd the baking sheet. (If using dried cornbread, skip this step).

· Place the cornbread in a large mixing bowl. If you prefer a crumblier texture, break the cubes up with your fingers.

· In a large skillet, brown the sausage in small bite-sized chunks. Remove from the pan and rest on a paper towel-lined plate.

· Using either the remaining grease from the sausage or the butter (or both), sauté the vegetables and the garlic together over medium-high heat, stirring until tender, about 5 minutes.

· Remove the pan from the heat and stir in the herbs and seasonings.

· Add the vegetables and drained sausage to the cornbread and mix until well combined.

· Slowly add the chicken broth until the mix is moist but not wet. If using dried cornbread, add a little extra and let it sit to absorb for a few minutes before transferring to a baking dish or stuffing the bird.

· If you are baking this in a separate dish, add a bit more broth. If you also prefer a firmer dressing, mix in 2 well-beaten eggs. (If you plan to stuff a turkey or chicken with this recipe, don’t add the eggs. It won’t cook correctly.)

· Spoon the stuffing into the bird or separate dish.

· Bake in the oven until the internal temperature reaches 165℉.

This recipe can easily be made vegetarian by omitting the sausage, or even vegan if you use a vegan cornbread recipe and plant-based butter or oil.

Adapted from: Rombauer, I. S., Becker, M. R., & Becker, E. (2006). Joy of cooking. New York, Scribner.

[Monica Martinez El Sheikh]

I love stuffing but some in my family have texture issues with celery – do you think this recipe would still work if i left it off?

[angelica-kennedycincinnatistate-edu]

There are a few dishes that my family REQUIRES that I make every year for both Thanksgiving AND Christmas! 😰

But I love it. My go-to is the Patti LaBelle cookbook. It is always by my side! Lol! I use her dressing recipe but add smoked turkey and cornbread to it. It is a meal by itself! I’m also required to make an amped-up version of her cheese and mac! Yes, that’s right, MORE cheese! Lol

Love ACUE! Holiday Blessings!

[Kelly Williamson]

All I can think about is the James Wright Chanel viral video (NSFW) reacting to Patti’s Sweet Potato Pie sold in stores. I love her peach cobbler, but I’m too lazy to make it!

[tracitayloruttyler-edu]

These are always a favorite at my house!

https://www.allrecipes.com/recipe/24745/sweet-green-bean-bundles/

allrecipes.com

Sweet Green Bean Bundles

Green bean bundles with bacon are baked with butter, brown sugar, and just a hint of garlic salt for a deliciously different vegetable side dish.

[angelica-kennedycincinnatistate-edu]

😋 Interesting!

[Monica Martinez El Sheikh]

That is one way to get the kiddos to eat their veggies YUM!!