...Philip took me to the Compton Family Thanksgiving. We had so much fun! (Thanks to everyone for making me feel so welcome.)
And two days before that, on Thanksgiving Day, Philip and I actually cooked together! Two of our favorite recipes of the day below.
"Everything Stuffing"
(adapted from Taste of Home's recipe at
(adapted from Taste of Home's recipe at
http://www.tasteofhome.com/
You might want to use Bette Votral's original recipe at the link above. I used the low-sodium broth, omitted the shitake mushrooms, and left out the added sage since I used sage sausage. (I also added a little hot sausage to spice the recipe up a little!)
The great thing about this recipe, besides being yummy, is that you make it in the crock pot...which leaves your oven free to bake other things. Pretty handy, huh?
1 lb. sage sausage
1/2 lb. hot sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed corn bread stuffing
3/4 cup chopped toasted pecans (some chopped, some quartered for aesthetic appeal)
1/2 cup minced fresh parsley
pinch of salt
1/2 tsp. pepper
2 C. sliced baby portobello mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
2 celery ribs, chopped
3 tablespoons butter
1 can (14-1/2 ounces) low-sodium chicken broth
You might want to use Bette Votral's original recipe at the link above. I used the low-sodium broth, omitted the shitake mushrooms, and left out the added sage since I used sage sausage. (I also added a little hot sausage to spice the recipe up a little!)
The great thing about this recipe, besides being yummy, is that you make it in the crock pot...which leaves your oven free to bake other things. Pretty handy, huh?
1 lb. sage sausage
1/2 lb. hot sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed corn bread stuffing
3/4 cup chopped toasted pecans (some chopped, some quartered for aesthetic appeal)
1/2 cup minced fresh parsley
pinch of salt
1/2 tsp. pepper
2 C. sliced baby portobello mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
2 celery ribs, chopped
3 tablespoons butter
1 can (14-1/2 ounces) low-sodium chicken broth
Directions
In a large skillet, cook sausage over medium heat until no longer
pink; drain. Place in a large bowl. Stir in the stuffing cubes, corn
bread stuffing, pecans, parsley, salt and pepper.
In the same skillet, saute the mushrooms, onion, apple and celery in
butter until tender. Stir into stuffing mixture. Add enough broth to
reach desired moistness. Transfer to a 5-qt. slow cooker. Cover and
cook on low for 3 hours, stirring once. Yield: 9 servings.
pink; drain. Place in a large bowl. Stir in the stuffing cubes, corn
bread stuffing, pecans, parsley, salt and pepper.
In the same skillet, saute the mushrooms, onion, apple and celery in
butter until tender. Stir into stuffing mixture. Add enough broth to
reach desired moistness. Transfer to a 5-qt. slow cooker. Cover and
cook on low for 3 hours, stirring once. Yield: 9 servings.
Nantucket Cranberry Pie
See the Pioneer Woman demonstrate every step at:
Hope your Thanksgiving was wonderful.
Ours sure was!
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