Looking for the perfect last minute side to bring to your holiday gathering? Well Tennessee Apple Maple Glazed Green Beans are here to help! Dress up green beans with a delicious maple glaze that’s simple, sweet, and savory. A little splash of Jack Daniels Tennessee […]
Tag: Thanksgiving recipes
A few Thanksgiving’s back, my nephew Nathan started to get brave. Our little picky eater who had been known to enjoy a peanut butter sandwich while everyone else shoveled back mounds of delicious food, decided that he wanted to see what all this Thanksgiving fuss […]
Call it stuffing or call it dressing, it really doesn’t matter as long as you call it delicious!!! Stuffing is one of my favorite parts of Thanksgiving. Our take on this Traditional Thanksgiving Stuffing is a classic, no frills, anything but basic holiday stuffing recipe. Even your pickiest of eaters will love this one. This recipe is great for large gatherings and can easily feed a crowd. An easy, family favorite dish that requires minimal prep work, leaving you a little extra time to mingle with guests, check on the bird, or catch a little bit of that football game. This tried and true recipe proves that sometimes simple really is best!
Here’s all you need: pork sausage, celery, onion, mayonnaise, mustard, rubbed sage, poultry seasoning, white bread, wheat bread, eggs, and chicken broth.
When I said minimal prep work, ooh I meant it! Chop up some celery into small, bitesize pieces. And do the same with the onions too. I mean one could even do this ahead of time. Hint, hint!!! Need to make a dish to pass? Volunteer to make the stuffing. We’ve got ya covered. Easy breezy!!! Anyone can do this!
Next, in a large skillet, cook the sausage, celery and onion over medium heat. Don’t worry about greasing the pan, the grease from the pork sausage will be enough to keep your veggies from sticking. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary. In all honestly though I really didn’t feel the need to!
Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning. Sage gives this Thanksgiving stuffing a bit of a gourmet feel. Ooooh-la-la! Get ready to pass out the recipe. Or take it to your grave and pretend that you slaved away all day over this fabulous little side. It’ll be our little secret!
Now onto the “bones” of this recipe, the bread! Believe it or not, stale bread works best in stuffing recipes. If you’ve got the time, place the bread in a single layer on the counter and leave it out overnight. I flipped this in the morning and let it sit for a couple extra hours to get both sides nice and crunchy. But if you don’t have that kind of time, or you ummm…just plain forgot, you can cut it into chunks and toast it in the oven at 325 degrees for about 25-30 minutes. Both methods will work just depends on your style!
Next cut the bread into cubes. This recipe calls for both white and wheat bread but you could always mix it up and toss in some sourdough too. Or maybe even some corn bread! Feel free to mix it up or add your own personal flair!
In a small bowl, (or pyrex cup if you need to measure the liquid) whisk your eggs and chicken broth. Ok so you’re probably going to wanna work in batches from here on out if you’re making the FULL recipe. Because I for one, don’t have a bowl big enough to hold this massive amount of stuffing.
So……in the largest bowl you can find in your kitchen…..mix half the bread cubes with half of the sausage mixture and mix to combine. Then pour half of the chicken broth mixture over top and gently toss to coat. We’re looking for this mixture to be moist but not mushy. #stuffinggoals Repeat with the remaining bread cubes, sausage mixture, and chicken broth mixture. Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.
Remove from the oven and sprinkle with parsley to garnish. There you have it folks!! A picture perfect classic Thanksgiving Stuffing recipe that will stand the test of time. I guarantee you’ll be passing this dish around the Turkey Day table for years to come. Gobble til you wobble!!! Looking for more easy recipes to survive the biggest cooking day of the year?!? Try our Creamy Mixed Vegetable Casserole!
Traditional Thanksgiving Stuffing
- 1 package (12 ounces) bulk pork sausage
- 4 celery ribs, chopped
- 1 large onion, chopped
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mustard
- 4 teaspoons rubbed sage
- 1 tablespoon poultry seasoning
- 1 loaves (16 ounces each) day-old white bread, cubed
- 1/2 loaf (16 ounces) day-old whole wheat bread, cubed
- 2 large eggs, lightly beaten
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- Chopped fresh parsley to garnish
- Step 1 Chop the celery and onion into small pieces. In a large skillet, cook the sausage, celery and onion over medium heat. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary.
- Step 2 Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning.
- Step 3 Cut day old bread into cubes. (Or toast fresh bread cubes in the oven at 325 degrees for about 25-30 minutes if day old is not available).
- Step 4 In a small bowl whisk your eggs and chicken broth. Mix the bread cubes with the sausage mixture and stir to combine. Pour the chicken broth mixture over top and gently toss to coat. Work in smaller batches if necessary.
- Step 5 Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.
- Step 6 Remove from the oven and sprinkle with parsley to garnish. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
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How do you make dessert even better? Make it into an adorable hand-held mini size! Maple Pecan Tarts are a darling little spinoff of your family’s favorite classic Pecan Pie. Pecan Pie is a holiday staple at our Thanksgiving table (along with squash and apple […]
I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]
Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! Well that, and Pizza Zucchini Casserole! The spice flavor of these super moist cupcakes is absolute perfection. And that caramel frosting!! OMG!! Grrrlll….don’t even get me started….To. Die. For! You won’t even believe these out of this world cupcakes contain vegetables. Even my green veggie hating nephew gobbled one down! Seriously, I couldn’t believe my eyes. This will surely be your new favorite way to eat your zucchini. Promise!
Here’s all you’ll need: eggs, white sugar, canola oil, orange juice, almond extract, flour, cinnamon, baking powder, baking soda, salt, ground cloves, zucchini, brown sugar, butter, milk, vanilla extract, and confectioners sugar.
Let’s get started! First in a large bowl, mix together the eggs, white sugar, canola oil, orange juice, and almond extract. Beat iiiiiittt!! Just Beat iiittttttt!!!
Next in a separate bowl, combine the dry ingredients. That means our flour, cinnamon, baking powder, baking soda, salt and ground cloves. Whisk to combine.
Then gradually add the dry mix to the egg ingredients a cup at a time. Blend it all up until it’s fully combined. Now here’s the part where we sneak in the veggies. Stir in 1-1/2 cups of shredded zucchini. Make sure you mix it up good and hide it in that batter. Especially if you have any picky nephew taste testers! Hee heeee!!
Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Boop. Boop. Booop! BOOP!! It helps if you make the noise. No really it does! Wipe away any excess spillage so it doesn’t stick to the muffin pan. You guys really didn’t think I was this neat did you?!?! Pffffftttttt!!!
Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick comes out clean. I always check it at 20. You can always bake it for a longer amount of time, but you can’t reverse over baked cupcakes. Ya feel me? Cool in the muffin pan for eh…..about 10 minutes.
While the cupcakes are baking (or cooling) we can whip up some of that delish frosting I was telling you about earlier. You know the one where you’re gonna wanna lick the spoon! In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring it to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.
Next remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm, room temperature-ish type of thing. I’d even encourage you to toss it in the fridge to speed up the process!
Gradually mix in the powdered sugar in 1/2 cup increments. My whisk attachment got rid of all the bumps. Ain’t nobody got time to sift confectioners sugar. At least not this girl! Slather up those cooled cupcakes with a big ole heap of frosting. I mean these cupcakes are totally fine naked but how could you not dress them up with a nice coat of melt in your mouth, already making me drool, caramel frosting???
And….prepare to be dazzled by that first bite!! I mean that is…if you haven’t licked your fingers already. Zucchini has never tasted so sinfully good!!
Frosted Zucchini Cupcakes
- 3 large eggs
- 1-1/3 cups sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1-1/2 cups shredded zucchini
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Step 1 In a large bowl, beat the eggs, white sugar, canola oil, orange juice, and almond extract.
- Step 2 In a separate bowl, add the dry ingredients (flour, cinnamon, baking powder, baking soda, salt and ground cloves). Whisk to combine.
- Step 3 Gradually add the dry mix to the egg ingredients a cup at a time. Blend until fully combined. Stir in 1-1/2 cups of shredded zucchini and mix well.
- Step 4 Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan for 10 minutes.
- Step 5 Meanwhile, In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.
- Step 6 Remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm temperature. Gradually mix in the powdered sugar in 1/2 cup increments. Frost cooled cupcakes. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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Our Everything Dinner Rolls go with well…..EVERYTHING!!! Simple enough for a weeknight dinner, yet fancy enough to serve at a holiday meal, like say…Easter for instance. I find myself constantly coming back to this recipe, especially at the holidays. It’s great in a pinch because […]
There’s nothing like a gingersnap to kick off the holiday season! They make the perfect addition to a Thanksgiving table or a Christmas cookie tray. I love to gift them all by themselves or in a cozy holiday basket. Best served with a nice cup […]
Soooo….I wasn’t going to release this one til the weekend….BUT, when I found out that it was #NationalPumpkinDay, I couldn’t think of a better time to get this up on the blog! This is a big one for me! This is my BEST pumpkin recipe. (gasp!) I know, I know!! That’s a pretty big statement to make when we’re smack dab in the middle of pumpkin spice season, but you guys, this one really is SO amazing!!! It’s also one of my most requested recipes too!! A typical Fall greeting from my friends and family goes something like this, “Did you bring pumpkin cookies???????”. I could literally make these every weekend during Fall and I promise you not a single cookie would go uneaten (and this recipes makes a pretty big batch too!) They are pillowy soft and cake like which makes them just melt in your mouth! And then there’s the glaze!! Oh, that glaze!!! I could literally eat it with a spoon. The bowl is licked clean by the time it makes it to the sink. Every. Damn. Time. Shout out to my niece Jenna who is a PUMPKIN COOKIE MONSTER!!! I’m pretty sure she can eat her weight in pumpkin cookies, which she obviously learned from her Dad, the original pumpkin cookie beast! Stop reading this and start printing the recipe!!! Trust me.
Here’s all that you’ll need: shortening, white sugar, canned pumpkin, eggs, baking soda, cinnamon, flour, butter, milk, powdered sugar, vanilla extract, and brown sugar.
In a large bowl, cream the shortening and white sugar. Then beat in the pumpkin. Add the egg and mix well.
Mix in the baking soda, ground cinnamon, and salt. Then blend in the flour, one cup at a time. Really make sure to scrape the bottom and sides of the bowl as you’re mixing. Sometimes there’s a little secluded pumpkin patch hiding at the bottom.
When I said everyone loves pumpkin cookies, I really do mean EVERYONE!!! These patient little puppies were dying to lick the beaters. The ingredients are pretty pet friendly so I usually spoil them with a bite of pumpkin cookie minus the glaze on top!
For years I would just plop these bad mamma jammas onto my cookie sheet…..but then I got a cookie scoop. I don’t obsessively use it but for this recipe….it’s AWESOME!!! The dough is a bit sticky and its just so much easier to handle with the scoop. It keeps the cookies so nice and round. Not that anyone minds eating asymmetrical cookies, but the perfectionist inside of me feels like this tool alone has really upped my pumpkin cookie game! I love it!!
Scoop by the spoonful onto a cookie sheet lined with parchment paper. Parchment paper and cookie making should always go hand in hand IMO. If you haven’t discovered it yet, put it on your shopping list. You can find it with the aluminum foil and the cling wrap.
Be sure to leave enough space between the cookies. They will spread a little bit. I like to use my largest size cookie sheet and go 12 per tray. Works perfect!
Bake in a preheated oven at 350 degrees for 10-13 minutes or until the edges start to brown slightly. In my oven 12 seems to be right on the money! You want to make sure the tops are cooked all the way through, but you don’t want to burn the bottoms. It can be a little tricky when you’re working with a darker colored dough like this, but you’ll get the hang of it! Cool before glazing.
Heat milk, brown sugar, and butter in a small sauce pan over low heat. Cook until the brown sugar is dissolved. Do not boil.
Remove from the heat and allow to cool slightly, about 15 minutes. Add in the vanilla extract and powdered sugar. Mix with a whisk until well combined. Let the glaze sit for about 30 minutes or until thickened. Mix with a whisk to keep it nice and smooth. Once the glaze is thick enough to spread, spoon over cookies. The more the merrier. I get pretty generous with the glaze!! I usually have to scrape the bowl to cover the last 3 cookies!! Allow glaze to harden if you plan to stack them or just dive right in!! You know you want to!!!!!
Looks like someone couldn’t wait to take a bite! What’s your favorite pumpkin recipe?
Glazed Pumpkin Cookies
- FOR THE COOKIES:
- 1 cup shortening
- 1 cup white sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups flour
- FOR THE GLAZE:
- 3 tablespoons butter
- 4 tablespoons milk
- 1/2 cup brown sugar
- 3/4 teaspoon vanilla extract
- 1 cup powdered sugar
- Step 1 In a large bowl, cream together shortening and white sugar. Blend in the pumpkin. Beat in the egg and mix well.
- Step 2 Mix in the baking soda, ground cinnamon, and salt. Blend in the flour 1 cup at a time.
- Step 3 Scoop by the spoonful onto a cookie sheet. Bake in a preheated oven at 350 degrees for 10-13 minutes or until the edges begin to brown.
- Step 4 Heat butter, milk, and brown sugar in a small sauce pan over low heat. Cook until brown sugar dissolves. Do not boil.
- Step 5 Remove from heat. Cool for 15 minutes. Stir in vanilla. Whisk in powdered sugar until smooth. Allow glaze to cool for 30 minutes or until thick enough to spread.
- Step 6 Spoon glaze over cookies and enjoy!
We’d love to hear form you! Leave us your comments and love down below!
Sooooooooo……I have a confession to make! I’ve never actually made pie crust from scratch….until NOW! This was my first one EVER! I’ve always used store bought pie crusts. Every. Single. Time. REALLY!!! Sometimes I would dress them up with an egg wash or coarse sugar […]