I have been making my own Thanksgiving meals for about seven years growing my family from two to three to four. This will be the first year we will be three. I am not sure how thanksgiving will go this year as we embark this journey of shared holidays but I do know that tradition is important and stuffing my face with a sausage based stuffing is one Thanksgiving tradition I shall not walk away from. I mean, who doesn’t love a good stuffing? And when you add sausage to it, yum yum yum yum! I would be pleased to hear about some of your stuffing recipes...Perhaps a brown butter approach or even a candied pecan instead of walnuts. I am not opposed to a classic gravy either but whatever the case may be I hope you remember to enjoy.
Time: 45mins, Serves: 10
1 lb. ground pork sausage
2 Tbsp extra virgin olive oil
1 large onion
3 celery stalks 8 fresh sage leaves
1/4 cup flat-leaf parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 gluten free cornbread (check out my cornbread recipe)
3 large eggs
1 cup cranberries, fresh
1 cup chicken/vegetable stock
½ cup candied walnuts, chopped
Preheat oven to 350 F.
Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes.
Add chopped parsley, sage leaves, and cranberry stir well until the flavors are incorporated. Season with salt and freshly ground black pepper.
Transfer the mixture to the bowl with the sausage.
Add dried cornbread to the mixing bowl.
Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
Transfer to a greased baking dish and bake at 350 F for 30 - 35 minutes until top is golden brown.
Serve warm and enjoy! :)