I know that it is getting close, and that most of you have already finalized your Thanksgiving menus, but if you haven’t, I still have a few recipes to share with you. Like this Cornbread, Sausage, and Pecan Stuffing. I found it in this month’s issue of Country Living Magazine, shared from the The Fabulous Beekman Boys. I do not like to make my stuffing inside the bird, so I always make it in a casserole dish. I think that it is easier to cook your turkey, and the stuffing gets a nice crusty top, instead of soggy. I know that it is a matter of personal preference. I really could not have Thanksgiving without my family’s Johnson Stuffing, but I do like to make an additional stuffing or dressing to change it up a bit. This stuffing was flavorful, savory, and easy to make. If you do not have time to let the cornbread sit out overnight, toast it in a slow oven for a bit to dry it out.
I also want to thank you for all of the emails, comments, and messages on my Facebook wall. My Facebook page is a great resource. I asked a question the other day, and within minutes, I had lots of answers. I am flattered that some of my family recipes are gracing your Thanksgiving tables, and that you trust me enough to ask me Thanksgiving questions. I love answering them. If I can help you between now and the big day, send me a message (bree at bakedbree dot com) or leave a comment, and I will try to answer you as quickly as I can.
Off to the Thanksgiving feast at the kid’s school. Have a wonderful day.
1 1/2 cups coarse yellow cornmeal
2 Tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup sour cream
1 stick butter
Preheat the oven to 425 degrees. Place the butter in a cast iron skillet (or a 10-inch cake pan) and put in the oven until the butter melts, about 5 minutes. In a large bowl, mix together the cornmeal, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, sour cream, and eggs until well combined. Take the skillet out of the oven and swirl the butter around to coat the edges of the pan. Pour the butter into the buttermilk mixture. Combine the wet ingredients into the dry ingredients, and stir until just combined. Pour the batter into the hot skillet and bake for 25 minutes. The cornbread should be golden brown and crusty. Cool and cut into 1-inch pieces. Turn out onto a baking sheet and let sit out at room temperature for 2 days.
1 Tablespoon olive oil
1 large onion, diced
1 pound sweet Italian sausage
1 cup toasted and chopped pecans
1/2 cup chopped parsley
zest of one lemon
1 1/2 cup chicken broth
1 stick melted butter
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
In a large skillet, cook the onions until soft, about 7 minutes. Add the sausage and cook for another 7 minutes. Make sure that it is cooked through.
Add the cornbread, pecans, parsley, and lemon zest to a very large bowl.
Add the chicken stock.
And melted butter.
Toss until everything is combined and moistened. Pour the stuffing into a 9×13 casserole dish.
Cover the stuffing with tin foil and bake in a preheated 350 degree oven for 20 minutes. Take the tin foil off and bake for another 20 minutes. The top should be crispy and crunchy. Recipe is from Country Living.