Recipes: Sausage Cornbread Stuffing, Citrus Vegetables + Low Carb Mashed Potato Substitute
As we kick off Thanksgiving week, we can hardly believe how quickly the holiday season has snuck up on us. No doubt our whole team will be a flurry this week, as we prepare to get together with friends and family over a wonderful meal on Thursday. Today, we’re so grateful for the opportunity to share some Thanksgiving recipes from fans across the nation!
Today we’ll be featuring the following three recipes:
- Roxanna’s Sausage Cornbread Stuffing
- Lisa’s Citrus Sprouts and Carrots
- Diane’s Low-Carb Mashed Potato Substitute
- Prepare your favorite cornbread. Let sit out overnight. Crumble into a large bowl.
- 2 T oil (your preference on the variety)
- 1 lb spicy pork sausage
- 2 onions, chopped
- 1 large green bell pepper, chopped
- 4 stalks celery, diced
- 3/4 cup chicken broth
- 1/4 cup unsalted butter, melted
- 1/4 cup chopped fresh parsley
- 2 teaspoons sage (if using ground, use less and always use this spice according to taste)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp ground black pepper
1. Preheat oven to 375 degrees.
2. Heat oil over medium high heat. Cook sausage until brown and cumble. Toss with cornbread.
3. With remaining oil in pan, add onions, bell pepper and celery and saute (but not too long!). Add to cornbread mixture with remaining ingredients. I like to combine the liquid ingredients and pour it over the top of the dry mixture after I put it into a 9×13 baking dish.
4. Bake for 35-45 min.
I make this every year and it goes quick. Hope you enjoy!
- 1 pound fresh brussel sprouts, halved
- 1 pound fresh baby carrots
- 1/4 cup olive oil, melted
- 1 tablespoon grated orange peel
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 5 drops hot pepper sauce
1. Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes.
2. Meanwhile, combine the remaining ingredients.
3. Drain vegetables; add olive oil mixture and toss to coat.
- 1 head cauliflower, cut into florets
- 4 quarts water
- 4 tablespoons butter
- 8 ounces fat-free sour cream
- 1 pinch of salt
- 1 clove garlic, mashed
1. In a large cooking pot add cauliflower and water.
2. Cook on medium high until cauliflower is soft (about 15 minutes). Drain cauliflower.
3. In a large bowl add cauliflower, butter, sour cream, garlic (optional), salt and pepper.
4. Mash with a potato masher or use a hand mixer on low speed until creamy.
Thank you to everyone who sent recipes. Check back tomorrow for three more fantastic dinner ideas!
We’d love to hear your fresh perspective:
- Who will you be celebrating Thanksgiving with?