Why make plain ole mashed cauliflower when you can make Asiago Mashed Cauliflower? This low carb mashed potato alternative is the best mashed cauliflower recipe to try. The secret lies in its ingredients. Tangy cream cheese adds richness and texture while asiago cheese lends comfort […]
Tag: thanksgiving sides
Elevate any dinner by adding Brandy Glazed Carrots to the menu. You’ll be amazed at the way brandy can transform the same old carrot dish into something quite special. Fresh baby carrots are cooked until tender, simmered in a mixture of honey and butter with […]
I was one of those kids that never liked Brussels Sprouts. Heck I don’t even think I tasted one til I was well into adulthood. Then along came Maple Bacon Brussels Sprouts to change my mind. The combination of sweet maple syrup, smokey bacon and crunchy pecans turns this side dish into quite the tasty treat! But it’s not just the flavor that makes this dish a winner, it’s also the cooking method. You’ll find that these sprouts are cooked to absolute perfection; not too crunchy and not at all mushy. Don’t be surprised if you start popping this green veggie like candy. No matter what they’re served with this little green powerhouse will steal the show. I know I’ll be going for seconds!
First things first Maple Bacon Brussels Sprouts wouldn’t be as tasty without the bacon. This is not an ingredient that you want to skip! Start by roughly cutting the bacon into chunks. Then add the bacon to a skillet and cook over medium heat until it gets nice and crispy. Remove the bacon from the skillet with a slotted spoon and blot it with paper towels to remove any excess grease. Discard any remaining grease in the skillet and wipe clean.Next we’ve gotta wash and trim the Brussels sprouts. Using a knife, slice off the ends and remove any leaves that aren’t quite top notch. We want our sprouts to look as perfect as they’re gonna taste. Cut an “X” into the core of each sprout. No need to go deep, a quarter of an inch will do just fine.
Place 6 Tablespoons of butter into the same skillet. Heat over medium until the butter us melted. Add the Brussels sprouts to the skillet and saute about 4-5 minutes until lightly browned. Give the sprouts a stir once or twice while cooking.
Mix in the chicken broth, pecans, maple syrup, and salt and pepper. I love that this recipe using classic ingredients that you probably already have on hand, but packs such a wallop of flavor. Bring the mixture to a boil. Then reduce the heat, cover and simmer for 5 minutes. Uncover the skillet and continue to cook and stir for an additional 8-10 minutes or until the Brussels sprouts are tender.
Sprinkle in the bacon and enjoy! Congratulations!! You just cooked up a batch of the most delicious Brussels sprouts that you’ve ever tasted. Maple Bacon Brussels sprouts are simple, they’re delicious, and they’re most definitely a side dish you can feel good about. Wanna make it a meal? Maple Bacon Brussels Sprouts pairs perfectly with our Apple Cider Pork Chops or Grilled Spatchcocked Chicken!
Maple Bacon Brussels Sprouts
- 10 bacon strips, chopped
- 2 pounds fresh Brussels sprouts, trimmed
- 6 tablespoons butter
- 1 cup chicken broth
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Step 1 Roughly cut the bacon into chunks. Add the bacon to a skillet and cook over medium heat until crispy. Remove the bacon with a slotted spoon. Blot with a paper towel to remove any excess grease. Discard remaining grease from the skillet and wipe clean.
- Step 2 Wash and trim the Brussels sprouts. Slice off the ends and remove any wilting leaves. Cut an “X” into the core of each sprout, about 1/4 inch deep.
- Step 3 Heat 6 Tablespoons of butter in the same skillet. Add the Brussels sprouts and saute over medium heat for about 4-5 minutes or until lightly browned. Stir occasionally.
- Step 4 Mix in the chicken broth, pecans, maple syrup, and salt and pepper. Bring the mixture to a boil. Then reduce the heat, cover and simmer for 5 minutes. Uncover the skillet and continue to cook and stir for an additional 8-10 minutes or until the Brussels sprouts are tender.
- Step 5 Sprinkle in the bacon and enjoy!!
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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 […]
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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Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with […]