Check back for a daily dose of Thanksgiving recipes all this week - it's a digital feast at the Cheap$kate Chateau!
Thanksgiving at his in-laws; a meal the Chef looks forward to every year.
My in-laws make a great Thanksgiving bread stuffing using breakfast
sausage links, and the Chef is not one to fool with perfection, however I
can't help but tinker with the recipe a little bit.
Cornbread stuffing is a Southern tradition so I merged the two and created my version of In-laws Thanksgiving Sausage Link Stuffing. Other extra additions include a few aromatics and fresh garden herbs.
Thanksgiving is all about "gobbling" up food sales (whole turkey is 59 cents a pound here; and go here
for the L.A. Times newspaper's turkey carving and easy dry-brined
turkey recipe video.) So now is the time to hit your local market and
stock up on ham, turkey and a few packages of your favorite stuffing.
The Chef has run across a few different types at local 99c only Stores,
including dried cranberry, a new favorite. The cranberries reconstitute
mixed into moistened breadcrumbs when stuffed into a bird and are a
sweet/tart contrast. To keep the in-laws happy, I'll leave out
cranberries this time.
Ingredients (feeds 2-3)
8 oz. package cornbread stuffing mix follow package directions.
8 oz. package breakfast link sausage - Farmer John brand is a favorite.
1 cup each of chopped bell pepper, celery and onions.
1 tablespoon chopped garlic from jar or fresh.
1 tablespoon each fresh chopped parsley, sage and/or oregano (1 teaspoon total if dried.)
1 toasted bread slice (makes for a less crumbly stuffing.)
Water and butter per cornbread stuffing mix directions.
Salt and pepper to taste
and break-up sausage links, then pour out most of the rendered grease.
Add veggies and saute until soft, about 5-10 minutes.
Prepare stuffing according to package
directions. Mix prepared stuffing, toast, sausage and sauteed veggies in
a large bowl. Stuff your bird and put extra stuffing in a bread loaf
type baking dish.
Bake extra stuffing during last 45 minutes of roasting the bird. A tasty trick is to pour half a cup of turkey pan juices into the "extra stuffing" just before it goes in the oven.