Every family has the meats and veggies, even seafood, that they like the include. Moisture content is also a subject of great debate, or at least it is with my family. I can remember going to one of my great aunts for Thanksgiving one year, and my dad was straight-up pissed at how dry her dressing was. It was fcking offensive.
Cornbread Dressing with Sausage and Butternut Squash is a mouthful of flavors and a sight to behold. This dressing will add some color and an exciting flavor combination to your Thanksgiving dinner. Let me know what you think and if you like this recipe or just the simple traditional recipe better in the comments section below. I cant wait to hear from you!
Why a casserole instead of stuffing the bird?
Standard food safety concernsaside,my Mom and both grandmothers always stuffed their turkeys and there would usually be anotherThanksgiving casserole for any leftover dressing that wouldnt fit in the turkey cavity. I noticed that the baked casseroles always seemed to get eaten first, because they had crispy, craggily edges and that golden brown crown. Whereas the stuff that came out of the bird — well, it looked likestuff that came out of a bird. ind of mushy-gray with flecks of whatever mixed in. For me, its about the flavors and textures –for that, the casserole wins, hands down.
What type of sausage to use for this thanksgiving casserole?
You can use your favorite type, so long as it can be crumbled and browned like Ive shown above. If you like spicy Italian. go for it. I used Jimmy Dean Sage flavor to reinforce the sage thats included in this sausage apple bread stuffing recipe.
Pro Tip:Trim the crusts from the bread and cut it into an even dice. Place the bread cubes in a very large bowl and spread out the cubes so they get as much air contact as possible. Leave them out overnight, exposed to the air to promote drying out the bread.
When youre chopping the vegetables and apples, make sure theyre chopped to an equal size, that promotes even cooking and youll end up with tender-firm vegetables that hold up in the Thanksgiving casserole instead of turning to mush. Thats what you want.
More thanksgiving casseroles sides:
Thanksgiving isso close and I cant wait! Although, just like last year, all of this Thanksgiving recipe-testing is giving me some holiday food fatigue. Am I allowed to say that as a food blogger?
But when that time comes and Im called to make something, this is what Im making. Just like last yearthis Butternut Squash and Sausage Stuffing. Its awesome. Centered around a generous amount of rustic bread, its complimented by the sweetness of roasted butternut squash, which is the perfect offset to the rest of the savory ensemble.
Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice. Now, see what I mean? This recipe is super adaptable, so tweak it to what you like.
In a large bowl, whisk together the melted butter, eggs, sage, thyme, salt, butter, nutmeg, and allspice. Add the cooked butternut squash, sausage veggies, and dried bread to the bowl, then use a spatula to gently mix.
Its been nearly 5 years here on the ol blog and all along Ive never really known who I was talking to. My mom, my fiancé, my family members, a few coworkers, those of you who send me emails and reach out. Of course there have been many of you who have been with me from the beginning. And in my mind, as I have written each post, I have taken turns writing to one of you. So know that I love ya!
But now- I feel like I have seriously found my people. As cliché as that sounds. I just feel so much more confident in what Im posting and sharing because I know that you guys get it, and were on the same page.
I want to be healthy. Of course I do. Nire pisu osasuntsua mantendu nahi dut, ez dut nire ezkontza soinekoa mantendu nahi, gorputz osasuntsua izan dadin, espero dut haurtxo osasuntsuak egunen batean, eta agian momentu egokia izan dadin!
baina 1000 zintzo izatea, ez dut egunean 10 ordu eman. Lanaldi osoan lan egiten dut, laneko kasuen gainetik estresatzen dut, lanpetuzko ordutegia daukat. Gutako askok egiten dugu. Bulego batean edo ikastetxean edo etxetik lan egiten duen ala ez, edo egun guztian jende gutxi haztea. Ez dago egunean ordu asko, sukaldean esklaboei eskaini nahi dietela.
Oreka hori sinplea, erraza, goxoa nahi dut. Eta horregatik nago hemen! Badakit zuek ere egiten dituzula. Beraz, hemen aurkitzea espero dut! Eta zerbait konplikatu edo zuretzako gogorra bada, jakinaraz iezadazu. Hitz egin ezazu berriketan eta osasuntsuak gehiegikeria eta eguneko zati bat baino gehiago bilatzeko moduak aurkitu. Ordezko osagaiak, aurkitu lasterbideak , partekatu beste guztiekin, denok ere ikas dezagun!
bere gazia, oso betetzea da. Oporretako alde gisa zerbitzatzen dut, opor gabeko alde gisa, plater nagusi gisa, gainean gosari gisa gosaria gainean. Plater honek zapore gozoak ditu, eta dena da. Espero dut nik bezainbeste disfrutatzea! Jakin iezadazu galderak izanez gero!
berta ezazu labea 425f-ra. Linean labean xafla pergamino paperarekin. Bota Butternut squash kuboak oliba edo aguakate olioarekin eta gatzarekin eta hedatu geruza bakarrean forratutako orrian.
Gehitu txikitutako sagarra, gaztainak eta kale, eta egosi minutu pare bat leuntzeko. Gehitu gatza, piperra, baratxuria eta belarrak. Jarraitu sukaldatzen minutu pare bat, zaporeak konbinatu ahal izateko.
