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Your New Must-Try Thanksgiving Recipe

Happy Thanksgiving week! Thanksgiving is arguably my favorite meal all year. From the buttery mashed potatoes and hearty stuffing, to the tart cranberries and delicious pies, it’s a meal that just can’t be beat. While it is something I look forward to each year, I also love to try new recipes from year-to-year.

 

My very favorite blogger happens to have some fabulous recipes (for Thanksgiving and beyond) and a few different cookbooks. I, of course, go straight to her recipes for any new recipe ideas. Last year, I made her sausage & cornbread dressing, and you better believe it will be a new staple at our Thanksgiving table. So this year, I’m sharing it with all of you. You can thank me (or Mix & Match Mama) later. Without further ado, here it is:

 

Ingredients:
1 pound of breakfast sausage (I’d add spicy breakfast sausauge!)
1/4 cup butter
1 onion, chopped
6 celery stalks, chopped
1 jalapeno, chopped (or more if you like some spice!)
a handful of fresh thyme, chopped
about 6 fresh sage leaves, chopped
6 eggs, lightly beaten
1 loaf of cornbread, crumbled
1 (14 oz) bag of stuffing mix
2 tablespoons poultry seasoning
8 cups chicken stock

Preheat your oven to 350 degrees.

Lightly spray a 9×13 baking dish with cooking spray. Set aside.

In a very large pot over medium-high heat, brown up your breakfast sausage until it’s cooked and crumbly. (Use the biggest pot you have!)

After it’s browned, add in your butter followed by the chopped onion, celery and jalapeno. Saute the veggies with the meat until they’re tender (about 10 to 12 minutes). Then, stir in your chopped herbs. Let everything simmer a few minutes together. Meanwhile, in a mixing bowl, add in your lightly beaten eggs, crumbled cornbread (just crumble it right up with your hands), stuffing mix and poultry seasoning. Toss this together before adding it to your meat and veggies. Toss everything together and then slowly pour in your chicken stock. Carefully mix everything together and then pour it all into your prepared baking dish.

At this point, you can pop it straight into the oven or cover and keep it in the fridge up to three days before baking.

Bake about 1 hour and 15 minutes or until the edges are browned and the middle isn’t very wobbly. Remove from oven and allow to sit about 10 minutes before slicing and serving.

Photo by MixAndMatchMama.com

 

And that’s it! Everyone at your Thanksgiving table will be raving about it. Because this recipe is so darn good, I’ll probably be trying a few more of Mix & Match Mama’s recipes this Thanksgiving. Click here for more of her Thanksgiving recipes. I’m especially excited about the Butternut Squash Mac & Cheese and the Crunchy Bacon & Cheese Corn Casserole.

 

Bring your stretchy pants and enjoy!

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