Thanksgiving Thursday!

Hello & Welcome!

Every Thursday for the next few weeks will now be known as: Thanksgiving Thursday!

I will be sharing favorites that I prepare on Thanksgiving!


Sausage, Chestnut and Mushroom Dressing

I adapted this recipe from a William-Sonoma recipe that I found years ago.

Serves: 6


* 4 Tbs. (1/2 stick) unsalted butter
* 1 1/2 lb. mild Italian sausage, casings removed
* 2 yellow onions, diced
* 3 garlic cloves, minced
* 7 oz. cremini mushrooms, quartered
* 1 tsp. minced thyme
* 1 1/2 tsp. minced sage
* 2 tsp. kosher salt
* Freshly ground pepper, to taste
* 1 cup roasted and peeled chestnuts, halved
* 1 package (1 lb.) Focaccia stuffing (I but this from William-Sonoma)
* 2 Tbs. minced parsley
* 3 to 4 cups chicken stock, warmed


1.)Preheat an oven to 375°F.
2.)Grease a 3-quart baking dish with 1 Tbs. of the butter.
3.)In a large fry pan over medium-high heat, cook and crumble
the sausage until cooked through, about 7 minutes.
4.)Transfer sausage to a plate.
5.)In the same pan over medium heat, melt the remaining 3 Tbs. butter.
6.)Add the onions and fennel and saute until soft, 10 to 12 minutes.
7.)Add the garlic, mushrooms, thyme, sage, salt and pepper and cook,
stirring occasionally, until the vegetables are tender and beginning
to brown, about 12 minutes.
8.)Let mixture cool to room temperature.
9.)In a very large bowl, combine the sausage, vegetable mixture,
chestnuts, stuffing and parsley.
10.)Stir in the stock 1/2 cup at a time, making sure it is completely
absorbed into the croutons.
11.)Taste a crouton; it should be moist throughout but not crunchy or mushy.
You may not need all of the stock.
12.)Transfer the stuffing to the prepared baking dish (#2), cover with foil
and bake for 20 minutes.
13.)Remove the foil and continue baking until the top is golden brown and crisp.

Broccoli Rabe with Pancetta and Garlic

This is my husbands favorite!

Serves: 4


* 2 lb. broccoli rabe, trimmed & cut into bite-sized pieces
* 3 oz. pancetta, diced
* 3 garlic cloves, chopped
* 2 to 3 Tbs. extra-virgin olive oil
* Small pinch of hot red pepper flakes
* Freshly ground black pepper, to taste
* Juice of 1⁄2 lemon, or to taste


1.)Bring a large saucepan three-fourths full of water to a boil.
2.)Add the broccoli rabe and cook until just tender,about 5 minutes.
3.)Drain and set aside.
4.)In a fry pan over medium-high heat, saute the pancetta until
lightly crisp, about 5 minutes.
5.)Add the garlic, 2 Tbs. of the olive oil and the red pepper flakes
and saute until the garlic is just slightly colored, about 1 minute.
6.)Add the broccoli rabe, adding more oil if needed to prevent scorching,
and toss it with the garlic mixture until tender and heated through,
about 1 to 2 minutes.
7.)Transfer the mixture to a serving dish and grind black pepper over top.
8.)Add the lemon juice and toss well.
9.)Serve immediately.

Baked Corn Casserole

Last, but certainly not least is my ALL TIME FAVORITE!

Serves: 8


* 2 large eggs
* 1 cup sour cream
* 1/2 cup melted butter
* 1 can (16 oz.) whole kernel corn (drained)
* 1 can (16 oz.) creamed corn
* 1 Pkg. Jiffy© corn muffin mix
* 1 1/2 cups grated cheddar cheese


1.)Preheat oven to 350.
2.)Lightly spray a 13x9 baking dish with nonstick spray
3.)Add all ingredients to a large bowl.
4.)Mix well (will be lumpy)
5.)Add the entire mixture to your prepared pan.
6.)Bake on middle shelf for 40 minutes, until set & golden.
7.)If needed, cover with aluminum foil during baking to prevent
casserole from getting to dark.
8.)Top with grated cheddar cheese.
9.)Bake 10 minutes more or until cheese has melted.
10.)Cut into slices and serve.

Until Tomorrow:
Go Ahead & Indulge!


H20works said...

WOW! WOW! WOW! These all look fantastic, niki! I actually make the baked corn, got that recipe from my sister-in-law. copied the other two recipes to try. We love mushrooms, gonna have to try that stuffing recipe for sure. Thanks so much for sharing!


Ruby Clover said...

Holy cow, does that corn thing look absolutely delicious!! Thanks for all these belly-expanding recipes.