One of the dishes we’re including in our Thanksgiving menu this year is my mother-in-law’s German stuffing. I’m not sure how authentic this recipe is, however, it tastes quite good, and can be made gluten-free.
- Make your own breakfast sausage using this recipe from Alton Brown. Or you could just take ground pork and mix in spices to taste (sage, thyme, rosemary, nutmeg, salt, pepper).
- Instead of using canned sweet potatoes, cook your own sweet potatoes and then peel the skin and cut them into chunks. I bake my sweet potatoes at 350 for an hour or so. I prick the skins before baking.
- Make your own poultry seasoning: 3/4 teaspoon sage, crumbled; 1/4 teaspoon leaf thyme, crumbled; 1/4 teaspoon pepper; dash marjoram; dash cloves, optional
- I would also saute the onions for additional flavor.
Because I love meeting new people and sharing, this post is linked to: