Thanksgiving menu round-up: A side dish and a dessert

2012-11-21T09:00:00Z 2012-12-07T09:11:34Z Thanksgiving menu round-up: A side dish and a dessertBarb Ruess nwitimes.com
November 21, 2012 9:00 am  • 

Are you making your holiday food shopping list? I finished my grocery shopping and the cooking starts in earnest Wednesday. I don't host Thanksgiving but I always contribute one side dish and one dessert. So, in the holiday spirit, I'm sharing both of my Thanksgiving recipes this year. Have a wonderful and delicious Thanksgiving!

Corn Bread Sausage Dressing

18 corn muffins (I use Jiffy mix: cheap, easy and reliable)

1 lb sage sausage

1 medium to large onion, diced

2 celery ribs, diced

1 red bell pepper, diced

1 cup of frozen corn

3 cups of chicken broth (you might need a little extra)

1 1/2 tsp thyme

1 1/2 tsp sage

1/2 tsp rosemary

1/4 cup of parsley

2 eggs

 

Cook the corn bread the night before and leave it out to dry (or leave it out about 4 hours if you forget to make it the night before)

Crumble the corn bread into a large bowl.

In a large saute pan, brown and crumble the sausage. With a slotted spoon move the cooked sausage to a plate lined with paper towels. Drain all but 1 TB of fat/drippings from the skillet. In that skillet now cook the onion, celery and pepper for about 5 minutes or until soft. Preheat the oven to 350 now too.

In the saute pan stir in corn, 2 cups of the broth, herbs and some salt and pepper. Bring to a simmer, stirring often, and pour over the corn bread that's in the big bowl. Mix gently but well. Add sausage and parsley and mix some more.

Whisk together the eggs and remaining 1 cup of broth. Pour over the dressing and mix well - it should be very moist, if not add more broth.

Bake in a covered casserole for 30 minutes.

If you're making it ahead and reheating it for dinner, add some extra broth before reheating so it doesn't dry out.

Pumpkin Squares

1 cup sugar

2 eggs

1 cup canned pumpkin

1/2 cup vegetable oil

1 cup flour

1 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350 and grease a 9 inch square baking pan.

Beat sugar and eggs at medium speed for about 2 minutes. Add in pumpkin and oil and mix for another minute. Switch to low speed and add remaining ingredients, mix until well incorporated.

Pour batter into pan and bake 25-30 minutes or until it passes the toothpick test. Cool on a wire rack.

Before serving give it some frosting. I suppose you could do the standard powdered sugar frosting, but try this variation instead... 3/4 cup powdered sugar, 2 TB softened butter and 1/2 tsp vanilla extract.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, wishing for a day warm enough to visit Lake Michigan, on Twitter and writing her daily blog, Quick Like A Bunny where you never know what she'll be talking about.

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