Sweet Sausage Cornbread Stuffing

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First off, I was actually able to enjoy Thanksgiving dinner with a few friends this year. My mom’s gift did not go uneaten and I’m so grateful that she sent it. However, when I was invited to my friend’s Thanksgiving and I asked what I should bring, I got a shock.

“Bring the stuffing.”

Bring the stuffing? Bring the stuffing? Are you kidding me? That’s like saying “Bring the turkey.” Sacred ground not to be walked on unless you’re the hostess.

I laughed, “really?”

“Yes, really.”

Little to their knowledge, I don’t do Stovetop for big events. I don’t even make stuffing myself. That’s my aunt’s job. So I did what any good volunteer stuffing bringer would do, I looked up recipes. But I couldn’t figure out what I wanted to make, so I combined a few recipes. Picked up both stuffing bread and cornbread at the store, then decided I wanted sweet Italian sausage, and snagged a red onion and some celery from the produce department. What can I say, when all else fails, just pick the food you want, cook it together, and hope for the best.

I kinda followed the recipe. I diced the bread up and toasted it (burning only a portion of it), browned the sausage, and mixed it all together. And then the big moment came. The tasting. I have to admit, my heart stopped a bit while I waited for the response. . . all fantastic! They loved it. For my first go, I have to say, I’m impressed and I can’t wait to make it again.

Gather:
1 pound loaf of stuffing bread (white bread), cubed
1 pound loaf of cornbread, cubed
1 pound of sweet Italian Sausage
3 tablespoons of unsalted butter
1 red onion, diced
4 stalks of celery, diced
1 teaspoon of rosemary
1 teaspoon of basil
1 teaspoon of thyme
1 teaspoon of parsley
2 cups of chicken broth
2 eggs
salt and pepper

Preheat oven to 300 degrees F. Place diced white bread on one cooking sheet, the cornbread on another. Bake white bread for 20 minutes or until toasted, turning half way. Bake cornbread for 25 minutes or until toasted, turning halfway. Set aside in a large bowl and let cool.

Adjust oven temperature to 375 degrees.

In a saucepan, brown sausage. Remove and drain fat. In the same saucepan, melt the butter. Add onions, celery, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring, until vegetables are soft, about 8 minutes.

In a large bowl, whisk together broth and eggs. Pour over the bread. Add vegetables, sausage, and herbs; toss to mix.

Transfer stuffing to a baking dish. Bake covered for 25 minutes. Remove cover and cook for another 20 minutes or until top is browned. Remove, serve, and enjoy.

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Thanksgiving Delivery

This year I couldn’t go home to visit family. Multiple reasons, including having to work Black Friday, have caused me to stay in the area. Which means, that I do not have anywhere to go to celebrate the holiday. No real plans to eat turkey, stuffing, cranberry sauce, and all the goodness that comes with this Pilgrim-themed holiday.

So when my mom heard about this, she took action. She lives all the way in Florida and couldn’t exactly come drop off a meal for me. That’s when she decided to call every supermarket in the area to see if they could deliver a meal to me. I’m not even sure the supermarket makes meals for people, but she she is pretty convincing. Also, I heard a rumor she called enough times that they knew it was her by the third day.

About a week ago, she called me and listed off a number of items I would be picking up from Shaw’s. Yeah, a list. So I was expecting this one portion meal. Yeah, right. I can feed a few people on what I ended up getting.

So today, I stopped by Shaw’s. Patiently I waited at the deli counter, because I wanted to thank the poor soul my mom said she kept calling to verify they could do this for me. When I said I was picking up a meal, and wanted to thank Dave for all his patience, they said, “Oh! We know who you are!” Great…

Let’s just say that I am now going to avoid the deli counter for awhile. But I am grateful for such a wonderful gift from my mom. Thank you!

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Leftover Turkey Pot Pie

It tastes better than it looks, I swear.

Happy belated Thanksgiving, everyone! Anyone else have a mass amount of leftovers?

The other night we decided it would be much better to make something good and hearty with the leftovers instead of just smothering turkey in mayo and putting it on a slice of bread. Genius struck… well, kinda. One of my friends pitched the idea of making turkey pot pie. I almost died right there with the idea of making my first pot pie. So we gathered all the leftover veggies and turkey and got to work.

Gather Up:
2 tablespoons butter
2 tablespoons olive oil
2 celery stalks
1 small onion, diced
1 cup of mushrooms, diced
1/2 cup frozen peas
4 tablespoons of flour
3 cups of shredded, already cooked turkey
2 1/2 cups of chicken broth
spices (ground pepper, salt, cayenne, garlic powder)

Step one, make someone else do all the hard work of dicing and prepping the veggies and turkey.

Preheat the oven to 350. In a skillet, heat up the butter and oil. Add the celery, onion, and mushrooms. Saute until onions and celery are soft.

Yummmm, veggies

Then add the flour to make the roux. You’ll want to cook that for about four minutes, until the mix is dried out. Slowly add and stir in the chicken stock. (At this point, it’s going to look pretty brown, so it may not be totally pretty. Dump in your spices. Add to your liking.)

Almost beautiful!

Then you can throw in the turkey and frozen peas, and just think, you’re almost done. Just missing one thing… the pie crust. I used my pie crust recipe, cut it in half, and rolled out the final dough for the top. Don’t forget to poke a hole or two in the top, I almost did.

Bake for 30 minutes. Before you put it in the over, you might want to put the pan on a cookie sheet in the event of spillover. When the timer dings, pull out and let it cool for 10 minutes.

Yum!!!

Enjoy!