Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and plenty of herbs, cooked in truffle oil for an extra-special flavor kick.
One of my favorite questions to ask people is “What is your favorite Thanksgiving dish?” It says a lot about you, and what you like. I always thought that my favorites were pretty non traditional. It’s actually a tie, and neither of them are dessert! I know, I know, but trust me, I love the desserts too.
The first is my mom’s sweet potatoes. Mashed up with cinnamon and topped with melty, bubbling marshmallows. Uggghh, I die. I will only eat them that one day (and a few days after for whatever’s left over, obviously) a year. Food can bring up so many feelings and memories, and those sweet potatoes just feel like Thanksgiving.
The other will come as no surprise. This stuffing. My stuffing. I was never the biggest fan of stuffing when I was younger, but once I tasted it, I realized exactly what I was missing. Last year was the first time I made my own. Before then? I was a sucker for the boxed stuff. Whatever, it totally tasted delicious at the time, but it is nothing compared to this gem. My family has been asking for this stuffing since last November. It’s become one of my traditions, and something I hope to pass down someday.
I often get caught up in trying new things and experimenting in the kitchen, but there is something so special about creating lasting family traditions. This stuffing is special enough to me that it has become just that. Soft and tender cornbread with perfectly sauteed veggies cooked up in bold, flavorful truffle oil (<–my secret ingredient, and totally worth the splurge!), along with sweet turkey sausage. It could be a meal on it’s own, or a standout Thanksgiving side dish.
Obviously, Nicole and I couldn’t let November go by without sharing a Thanksgiving Drink & Dish. Nicole makes probably favorite drink I’ve tasted, like ever–a pumpkin pie martini made with homemade pumpkin pie infused vodka (I mean, come on…). And we both share some time saving tips for the big day.
If you’re still deciding on your menu (or what to bring along to friends and family), this dish is simple, easy, and sure to impress!
So tell me… What’s your favorite Thanksgiving dish??
Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and cooked in truffle oil for an extra-special flavor kick.
- 1 tbsp truffle oil (can sub olive or coconut oil, but it will not taste quite as incredible)
- 1 lb sweet Italian turkey sausage
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 6 ribs celery, chopped
- 4 cloves garlic, finely minced
- Generous pinch each salt and pepper
- 6 cups cornbread cut into 1" cubes (I used gluten-free), about 1 8x8 pan prepared
- Generous pinch fresh thyme, finely chopped
- 2-3 sage leaves, finely chopped
- Handful fresh parsley, finely chopped
- 1-2 cups chicken broth
- 4-5 bay leaves
- Preheat oven to 400. Heat truffle oil in a large skillet over medium heat. Cook sausage until browned. Add veggies and garlic. Season with a generous pinch each of salt and pepper. Cook until fragrant and slightly tender, about 10 minutes.
- Transfer to a large mixing bowl. Add cornbread and fresh herbs. Gently toss to combine. Transfer to baking dish. Add 1-2 cups chicken broth. 1 cup will yield a crispier stuffing, while more liquid will create a stickier texture closer resembling box mix. Place bay leaves on evenly around the top.
- Bake until cornbread begins to brown and edges become crispy, about 10-15 minutes. Again, less time will yield a softer stuffing.
- Remove bay leaves and serve. Leftover can be stored in an airtight container in the refrigerator for up to one week.