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Cornbread and Sausage Stuffing

3 boxes Jiffy Cornbread, baked according to package directions and allowed to dry out

4 cups diced old white bread

1 pound pork sausage, cooked and drained

6 tbsp butter

1 large onion, diced

2 granny smith apples, peeled, cored and diced

4 stalks celery chopped

4 cloves garlic, minced

1 ½ tsp chicken bouillon

2 tsp Corky’s Blend, or to taste

Salt and pepper to taste

1 cup chopped pecans, toasted

2-3 cups dried cranberries

3 cups chicken broth

2 eggs

Preheat oven to 350 degrees. Cut cornbread and white bread into cubes. Spread on baking sheets and bake until dry like croutons. Melt butter in skillet. Add onions, celery, apples, garlic and spices. Cook until vegetables are translucent. Put in a bowl with sausage, bread, pecans and cranberries. Mix in two cups chicken broth. Whisk eggs and add to 1 cup of broth. Pour over stuffing and mix.

Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes.


Cranberry Sauce

1 bag fresh cranberries

1 cup sugar

1 cup water

Cinnamon (optional)

Orange juice & zest (optional)

Combine all ingredients in a pot and cook until berries burst.



Drain drippings off roasted turkey. Remove as much grease as possible, reserving for roux.

Combine turkey grease and flour to make a roux, cooking until brown. Add turkey juices and chicken stock as needed to get required amount of gravy. Season with salt and pepper as needed.


Bourbon Bacon Sweet Potatoes with Crispy Sage

3lbs sweet potatoes, peeled, cut into chunks and boiled

4 slices of thick-cut bacon, chopped

10 fresh sage leaves

½ tbsp. butter

1/3 cup milk

4 tbsp browned butter

2 tbsp bourbon (or to taste)

Salt and pepper to taste

Cook bacon until crispy. Remove from pan. Add butter. When melted, add sage leaves and cook until they are crispy.

Mash potatoes. Add milk, bourbon, browned butter. Mix until combined. Season to taste. Top with crispy bacon and crumbled sage leaves.


Roasted Balsamic Brussels Sprouts

2lbs brussels sprouts, blanched

2 tbsp olive oil

Balsamic vinegar

Salt and Pepper to taste

¼ cup chopped pecans, toasted

Put brussels on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast until tender. When removed from oven, drizzle with balsamic and sprinkle with pecans. Return to the oven if you want crispier edges.

Thanksgiving Egg Rolls

12 egg roll wrappers

½ lb cooked turkey, cut into strips

1 cup mashed potatoes

1 cup stuffing



Cranberry Sauce

Lay the wrapper in diamond shape. Wet the edges of the egg roll wrapper. Spread ½ tbsp. mashed potatoes in the corner closest to you. Tope with ½ tbsp. stuffing and small pieces of turkey. Lift the corner and start to roll away from you, making sure to tuck in the corners. When you reach the final corner, wet the edge, finish rolling and place seam down on your baking sheet. Brush with a little oil if you like.

Bake at 350 until crispy and golden. Serve with Cranberry Dipping Sauce.


Thanksgiving Leftover Croque Madame

1 cup gravy

½ cup milk

Pinch nutmeg

Choice of bread

1 ½ cup shredded swiss cheese (or gruyere)

½ cup parmesan cheese, grated

4 tbsp mustard

8 slices of crispy bacon, or bacon bits


Mashed potatoes

Cranberry sauce

Roasted brussels sprouts, chopped

Fried eggs

Combine gravy and milk to small pot and boil. Add the nutmeg. Remove from heat and stir in ¾ cup swiss and parmesan cheese until melted.

Preheat oven to 425 degrees. Place bottom of bread on baking sheet. Spread with mustard. Top with sprouts, mashed potatoes. Drizzle with cheese sauce. Top that with turkey, cranberry and bacon. Add the top of the bread. Drizzle with more cheese sauce and add remaining cheese. Bake until cheese is brown and bubbling.

Meanwhile, heat butter in a skillet. Add eggs. Season with salt and pepper. Cook till over easy. Put one egg on top of each sandwich. Drizzle any remaining cheese sauce on top

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