As I sit here in a post-Thanksgiving fog of pie and pumpkin bread, I should tell you that a week or two back we started planning to blog some recipes that are perfect for Thanksgiving.
In fact, Nathan and I even had Fakesgiving so we could make a few dishes early to post. However, Nathan didn’t care for the Andouille sausage stuffing we made, so we ended up not wanting to use that one. For the record, I thought it was great.
Then, I made a pie that I wanted to share, but I’m on the fence about that recipe too. I’ve got to get the proportions just right so I think I’m going to wait on that one and maybe make it again to perfect it. At this rate, I may not fit into any of my clothes by Christmas. I never thought I would hear Nathan say, “Please do not make any more pie.” But I can tell he’s starting to get his fill of pie.
After Nathan decided he didn’t like his own stuffing recipe, he asked his mom, Christi to bring the Thanksgiving stuffing when she visited us. I’m so glad she did! She made a delicious stuffing with apples and sausage and the recipe is posted below. It really hit the spot. We had our Thanksgiving dinner on Friday night because Christi didn’t drive in until Thursday afternoon and Nathan had a gig on Thursday night at The Deli in Norman.
On Friday, after sleeping late, we made our feast. This was our Thanksgiving menu this year:
- Sausage Stuffing
- Smoky Beer-Can Chicken
- Green Beans with garlic, shallots and almonds
- Mashed potatoes
- Dinner Rolls
- Pumpkin Pecan pie with whiskey cream sauce
It was delicious. So, if you are looking for a great stuffing for
Thanksgiving Christmas, you may want to check this one out. My favorite part was the crunchy top.
1 ½ cups cubed day old whole wheat bread
3 ¾ cups cubed day old white bread
1 lb of breakfast sausage (turkey, spicy, whatever you prefer)
1 onion, chopped
¾ cup chopped celery (include the top)
2 teaspoons dried sage leaves
1 teaspoon dried rosemary leaves, minced or crumbled
½ teaspoon dried thyme leaves
1 Granny Smith apple, cored and chopped
1 cup dried cranberries
1/3 cup minced fresh parsley
2 cups chicken stock
½ cup butter, melted
Preheat oven to 350 degrees. Toast bread cubes in a single layer on a large baking sheet for 5-7 minutes, or until evenly toasted. Place toasted bread cubes in a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme. Cook for two minutes to blend the flavors.
Pour the sausage mixture over the toasted bread and toss together gently. Mix in chopped apples, dried cranberries and parsley. Place the mixture in a casserole dish. In the same skillet, melt the butter into the chicken stock and drizzle over the stuffing. Salt and pepper to taste.
Bake at 350 degrees for 35-45 minutes until lightly browned and crisp on top.