**This is a recipe post from last Thanksgiving! I just wanted to give you some ideas…
Most of my family will be out of town for Thanksgiving this week so we had our dinner tonight. Paul and I made two different recipes, I wanted to share them with you.
Paul made an AWESOME stuffing, probably the best I ever had… he even took the pictures for it. I am training him well!
We doubled our since we had about 20 people. I am giving you the recipe for the normal size.
Brown 1lb. Sage sausage in pan ( we used 1 lb. sage and 1lb regular)
These are the rest of the ingredients…
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
OH MY GOODNESS! IT WAS GOOD!!!
Next… onto my little yummy appetizer!
Olive Cheese Bread! From The Pioneer Woman!
Chop 14oz can of black olives
Chop 6oz. of green olives with pimento’s
Chop 3 stalk of green onions
Shred 1lb of Monterey Jack cheese
1 stick butter softened
1/2 cup real mayo
Combine all ingredients together. Now, you can do this a day ahead of time and put it in the fridge until you need it. Or, make it right away!
Cut one loaf of crusty french bread in half.
Smother each side with the mix.
Bake at 350 for about 15min. then turn on the broiler and brown the top until golden!
Not a single bit will be left! I was almost too late for a picture!
Thanks Pioneer Woman!