Hurray for Thanksgiving week on the MLK blog, where we share some of our favorite holiday recipes. I called stuffing!
I was interviewed for a podcast earlier this month--after hearing about my books and food and Key West, the interviewer wanted to know what kind of food I loved the most. I was a little torn--would it be disappointing to hear from a culinary mystery writer that her favorite dish is something children love?? In the end, I told the truth: I almost always order macaroni and cheese when I see it on a menu.
All that to say, that you won't be surprised to hear about my favorite Thanksgiving stuffing recipe either, featuring cornbread and sausage. I've made oyster stuffing--it was special and fantastic, but this is my preference--and no one turns their nose up at it!
1 pound bulk sausage, crumbled and fried
1 large onion, chopped
2-3 sticks celery, chopped fine
4 tablespoons butter
1 recipe cornbread, crumbled (make this a day ahead)
2-3 cups cubed whole grain bread, stale is good!
8 oz mushrooms, chopped
Cook the sausage until well done, breaking it into small pieces as it cooks. Drain the sausage well on a plate covered with paper towels. Wipe the frying pan clean and melt the butter.
Add onions and celery and sauté several minutes until soft. If you have some fresh sage leaves, you may cut those into slivers and add them at the end.
Add the sliced mushrooms and cook until they give up their liquid. (I used baby bella for a little more color and flavor.)
Now crumble the cornbread and mix it with the cubed bread. Use any recipe you like for the cornbread--I often cook something like chili a night or two before Thanksgiving and then steal a couple squares to have with it.
Mix everything together and turn this into a buttered dish. Moisten with chicken broth until you reach the consistency you prefer. I no longer stuff the turkey itself--I bake this for 30 minutes at 350, once the turkey comes out of the over and while I'm making gravy.
And happy Thanksgiving everyone! May your holiday be chock full of friends, family, and amazing food! xoxo Lucy
And here's some breaking news: I have one galley copy of Murder with Ganache to give to one of our wonderful MLK readers. Here's the way to enter the drawing: Share this post, using Pinterest or Twitter or Facebook or ???, then let me know in a comment that you've shared it. That's it! Good luck!
Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.
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