Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.
Whether you call it stuffing like we do in these parts or dressing because it’s baked outside the bird, this Traditional Bread Sausage Stuffing is the dish that says Thanksgiving for me. It’s not a holiday without it. I love the crispy bread parts best, but that doesn’t stop me from scooping into the moist center because it’s all flavored with the same fresh herbs, vegetables and sausage. Mmmmm.
I’ve been making Traditional Bread Sausage Stuffing for more years than I can count, but I always cooked it inside the bird. Today that’s said to be a big no-no, but we never had any issues.
A couple of years ago my daughter started hosting the family Thanksgiving dinner and she opted to cook two turkeys in the air fryer ~ delicious, crispy skin, juicy meat, one with traditional seasoning, the other Cajun. But that meant the stuffing needed to be baked separately in the oven without sacrificing all that crazy good taste. Challenge accepted.
Traditional Bread Sausage Stuffing is the best stuffing I’ve ever eaten. I’ve perfected the recipe over the years. It’s simple, with classic flavors and the only recipe you’ll need.
Turkey Sweet Potato Chili ~ delicious ground (or leftover) turkey chili with bites of sweet potatoes, black beans, tomatoes, corn, bell pepper, onion and bold spices.
The level of intensity of a chili connoisseur when discussing chili preferences always amazes me. Beans, no beans. Meat ~ what kind? Do real men eat chili made with . . . ahem . . .turkey? And if they do, will their man card be automatically and immediately revoked?
There are, however a few guidelines most of us can agree upon. First, chili should pack heat. Serious heat and second, it should be thick, not wimpy; otherwise, it’s just soup.
From there the sky or (chili) pot is the limit. In my book, chili must have beans with the exception of the kind that blankets a hot dog. In that case, no beans.
So go forth, slice up some jalapenos, add a protein, some vegetables and yes, beans. I beg of you. Beyond that, live your best chili life designing or redesigning this recipe as you like.
This Boozy Brownies post and the following scrumptious recipe was written by my daughter, Lauren Dezenski who was on her way to Peru in this photo. Lauren works in advertising, loves good food and wine and is always on the lookout for her next travel adventure!
Summer is my season, but I welcome fall and all that it brings: boots and scarves, all things pumpkin and tailgate season for those of us more interested in the social aspect of football. Which brings me to Boozy Brownies.
I’ll be the first to admit that I can get a little competitive when it comes to bringing food to a party. Let’s be honest…Pinterest has me and the rest of the world in a frenzy about bringing THE best dish.
Now everyone has access to everything from cutting edge fashion to must-see travel destinations, ways to get fit and of course a recipe for every occasion.
This Buffalo Ranch Snack Mix recipe is the ultimate party snack combining crunchy, salty and that marriage made in heaven, Buffalo and ranch.
I’ve found myself picking through premade snack mixes for my favorite parts and pushing aside others. Please don’t judge me; let’s stop the madness and make our own snack mix!
This Buffalo Ranch Snack Mix recipe couldn’t be faster or easier and the best part ~ you’re guaranteed to have it exactly as you like it.
Crunchy, salty and boldly spicy. Read on.
Easy Chicken Lettuce Wraps ~ Asian seasoned ground chicken sautéed with mushrooms, green onions and water chestnuts, nestled in lettuce leaves and topped with a spicy hoisin sauce.
When I look back on old posts like this one, it reminds me of photos my kids come across of me that they find hilarious. “Those glasses ~ that hair!”.
The old photos from the original Easy Chicken Lettuce Wraps post were just as awkward and cringe-worthy.
But what I had forgotten about this recipe because I hadn’t made it in a while is . . . dang! ~ it’s sooo good! I do remember how my husband and I almost arm-wrestled over the last wrap. He ended up eating it, but I would have won. I totally would have won.
Cucumber Dill Salmon ~ pan seared salmon topped with a creamy cucumber-dill sauce. Simple, sophisticated taste in just 20 minutes.
Today I’m throwing back to a few years ago when I first published this recipe. I’ve updated the photos ~ no longer using my iPhone in an attempt to show you drool-worthy food. I’ve even added a video thanks to my husband that shows how easy it is to make this dish in 20 minute ~ or less.
There are just a few ingredients in this light, fresh salmon with a creamy sauce but friends, mayonnaise isn’t one of them.
Peach Galette Recipe ~ rustic, free-form flaky crust baked with sweet fresh summer peaches.
Last week my friend Audrey called saying that I had to buy some peaches from Altermatt’s, one of the local farms. Oh my gosh she said emphatically ~ they’re soooo good.
She wanted to make a peach pie but was leaving for the weekend and didn’t have time. I was leaving for New Orleans for a food blogger conference so making peach anything wasn’t in my immediate future either.
That didn’t stop her from emphasizing ~ “you just have to get some”. Not only is Audrey a good friend and the single best gift receiver you’ll ever meet, but her enthusiasm for well, almost everything is contagious. By the time I got home I was having serious peach FOMO.
I never made it to Altermatt’s, but bought these beauties at the farmer’s market and whipped up a peach galette in under 15 minutes. No joke.
In full disclosure, I’m a fan of store made crust and used it in this recipe. It was every bite as flaky and delicious as it was in this savory pie. Haters don’t hate. This peach galette is delicious.
Homemade Enchilada Sauce ~ authentic, classic Mexican flavor with just 10 minutes hands on time.
I’ve made Enchiladas lots of times using canned sauce and eaten them even more times in restaurants. I’m pretty sure the deep, rich flavor of the restaurant sauce didn’t come from a can.
It wasn’t until we had a bumper crop of jalapenos (because how many poppers can you eat?!) that I decided to make my own. This recipe almost as simple as opening a can, but better. So much better and with the bold, authentic flavors you crave.
Easy Hummus Recipe Without Tahini ~ delicious, creamy hummus with a hint of lemon. No tahini needed and this healthy appetizer comes together in a jiffy!
I haven’t sworn off tahini and have nothing against it, but the last time I bought it I could only find it in a super size jar that could have easily come off the shelves of Sam’s Club (but didn’t). I couldn’t use it all before the expiration date and ended up throwing a good portion of it away.
When we were in Florida last March, I bought a container of the local grocery store’s own hummus and was really disappointed ~ thick, tasteless and a little clumpy ~ whaaat? I swore when I got home I would make the kind of hummus I like to eat ~ creamy, full of flavor with just a hint of lemon.
Easy Hummus Recipe Without Tahini recipe rivals any I’ve had with tahini and since I usually have everything on hand to make it, it’s easier than a trip to the store for pre-packaged and takes about as much time.