I feel like winter holidays need a sausage dish; whether it be sausage stuffing or sausage balls, it’s just a festive comfort food. This year I made something different and I’m so glad I did! I made around 50 of them, and there was not a single one leftover.
Begin with whole Bella mushrooms and rinse well.
Remove the stems and save them for dicing.
Spray a baking dish (or 2!) with non-stick spray and place your mushrooms hole side up.
Warm a tablespoon of EVOO in a sauce pan and combine your diced stems, 1 chopped onion, and 1lb of Italian sausage. I used mild, but sweet or spicy would be delicious as well. Cook until sausage is fully browned. Add in 1 minced garlic clove and cook for 1 minute, until fragrant. Remove from heat.
Let cool completely.
Stir in 1C herb stuffing mix, 1/3C Monterey Jack cheese, 3tbl mayo, and 1/2tsp black pepper.
Fill your mushroom caps. Bake at 400 degrees for 20 minutes, top with fresh parsley and serve!
Note: These can be prepared the night before.🙌🏼
Adapted From – Spicy Southern Kitchen
I’ll be honest, I didn’t grow up eating mashed potatoes at Thanksgiving. We were a sweet potato casserole group (and I’m still on that team). However, my husband of almost 10 years (13 years together), insists on mashed potatoes every year.
Previously I’ve made a loaded potato casserole with cheddar, bacon, green onions, etc., but this year I decided to make traditional mashed potatoes. I was skeptical as a non-fan, but these are pretty darn tasty.
Begin with 4lbs of russet potatoes.
Skin and rinse.
Cube into 1 inch pieces.
Transfer to a large pot and add 2tbl room temp 1/2 inch butter squares, 2 smashed garlic cloves, and 2tsp salt.
Cover with cold water and bring to a boil over medium high heat. Once it bubbles, simmer over low for 15-20 minutes until potatoes are soft.
Drain, remove garlic cloves, return to pot, and mash.
Add in 3/4C grated Parmesan, 1/2C low sodium chicken bone broth, 8oz mascarpone cheese, 2tsp salt, 1tsp pepper, and 4tbl cubed butter. Cracked pepper to taste. Stir over low heat until creamy. Enjoy!😋
Adapted from: Giada De Laurentiis
With the holidays upon us and Thanksgiving less than a week away, I’ve decided to share the sides that are a MUST in our house. Ryan is in charge of frying a turkey, smoking another, and the oysters, but I’m in charge of the sides that he feels are mandatory.
I think we can all agree that dressing is a must-have with the Thanksgiving spread. It happens to be one of my absolute favorite sides too, so several years ago I set out to make the most epic dressing possible. I think I’ve achieved it – try it and see for yourself.😋
Begin with a couple large loaves of good, soft, unsliced bread. I use a combo of white and wheat. You’ll need about 9 cups total of bread cubes. Lay them out on a baking sheet and bake at 350 for 10 minutes. Set aside.
Sauté over medium heat in 3/4 cup of butter the following: 1.5C diced celery, 3/4C diced onions, and 1C mushrooms (optional) until soft. Now stir in 1/2tsp salt, 1/2tsp sage, 1/2tsp thyme, 1tsp poultry seasoning, and 1/4tsp pepper.
Toss seasoned veggies with bread cubes in large mixing bowl. Add in 1C chicken broth to moisten.
Transfer into a greased 9×13 baking dish and bake at 350 (uncovered) for 35-40 minutes. You can thank me later – Enjoy!!
Inspired by – Chef In Training
Here is another one of my favorite sides to eat with all of our Mexican inspired dishes. This one is a low-carb option bursting with flavor.🌽
Roasted Mexican Corn Salad:
~Melt 2 tablespoons of butter over medium high heat in a heavy skillet.
~Add corn kernels from 5 cobs. Don’t stir it, just let it char for 5-6 minutes, then stir and let char again for 3-4 minutes.
~Add 1-2 seeded and diced jalapeños, sauté for another 1-2 minutes.
~Remove from heat.
~3 tablespoons mayonnaise
~1 grated clove of garlic
~2 sliced green onions
~1 handful chopped cilantro
~Juice of 1 lime
~2-3 tablespoons crumbled feta or cotija cheese
Pour your corn and jalapeño into the mixture and fold together. Sprinkle with chili powder. Top with chopped avocado.💃🏻