Thursday, November 24, 2011

Happy Thanksgiving Everyone!

We've been busy as can be in Brooklyn. Mummy is in town, and John's grandmother is coming for a visit tomorrow, so we've been sprucing up our apartment and tackling lots of little left-over projects before she arrives. After all of the commotion has died down, I will post pictures of what we've been up to, but for now-- let's focus on the task at hand-- EATING! 

John's parents are in charge of the "main event" dishes-- turkey, sweet potatoes, cranberry sauce, and numerous pies, but John and I have secured the rights to the stuffing and one of the veggie dishes. Here's what we're cooking... and both dishes are super simple. Try them this year or next...!

Cornbread & Sausage Stuffing


  • 1 pound fresh lamb or pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds store-bought cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth


  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

Cook's Note:

If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish. 
My Note:  I have made this recipe with store-bought and homemade corn bread, and for reasons I can't explain, the store-bought version is significantly better. So give yourself a break-- go out and buy it! 

Caramelized Brussel Sprouts With Lemon


1/4 cup extra-virgin olive oil 

4 cups Brussels sprouts, rinsed, trimmed, and halved lengthwise 

Salt & Pepper to taste

2 tablespoons WATER



1.In a 12-inch nonstick skillet heat 3 Tbsp. of oil over medium heat. Arrange sprouts in 
a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind of two or black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.

2.Remove cover and increase heat slightly. 
When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

So! Give these recipes a shot, and then let's all reconvene next week to review what we've been working on around the house. For now, let's eat! : ) 

                   Happy Thanksgiving Everyone!            

                                Best Wishes! 

1 comment:

  1. Yummy Food and that's nice look. Beautiful Direction share in the post. good job