Chorizo Stuffing

If there’s one thing that every holiday spread needs it’s stuffing!

The one thing about stuffing… Everyone makes it different. In the past, we shared with you a tasty classic homemade stuffing recipe.

While that is still a go-to recipe for us, sometimes you just want to mix it up. For that, I give you My Man’s Easy Chorizo Stuffing!

Now as the name suggests, this is another recipe that My Man actually came up with… he just loves to cook, and I love to be his taste tester.

This is a really fast stuffing to put together, so you can make it on its own or in addition to your more traditional stuffing.

Making your chorizo side dish:

Brown the chorizo and remove any excess grease.

Add the onions and give them a good sautee.

Add your bread, chorizo, basil, onion, egg, and a pinch of salt into a baking dish.

Then slowly add in your chicken stock as you lightly toss the bread. You want it to be wet but not dripping.

Your hands work great for this. If you prefer a spoon make sure not to squish your bread! (You may have some liquid leftover depending on the dryness of the bread)

Place into an oven at 350 degrees for 35-40 mins or until the tops are golden brown.

Take it out and enjoy this oh so tasty side dish that is sure to please your crowd!

Yield: 10 Servings

Chorizo Stuffing

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This is a really fast stuffing to put together, so you can make it on it’s own or in addition to your more traditional stuffing.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 6oz Chorizo
• 1 Loaf of French Bread, cubed
• Basil (about 5 leaves), roughly chopped
• 1/2 of a Small Onion, diced
• 1 Egg
• 1 1/2C Chicken Stock
• Salt

Instructions

1. Preheat oven to 350 degrees
2. Brown the chorizo and remove any excess grease.
3. Add the onions and give them a good saute.
4. Add your bread, chorizo, basil, onion, egg, and a pinch of salt into a baking dish.
5. Then slowly add in your chicken stock as you lightly toss the bread. You want it to be wet but not dripping.
6. Bake for 35-40 mins or until the tops are golden brown.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 576mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 10g

The chorizo will give it a slight heat and the basil adds in the savory making this such a tasty dish along side of any meal.

The post Chorizo stuffing for a fun holiday side dish appeared first on Twitchetts.

Sweet Potato Casserole

I’ve been making Thanksgiving dinner for several years now.  It’s my holiday.  I’m kind of a nerd about it.

A couple of years ago, I vowed to make sure our Thanksgiving was delicious and full of whole foods that everyone will enjoy.  Which meant I had to replace a couple of our traditional recipes.

I haven’t found the perfect replacement mac and cheese recipe yet… but I did master my Sweet Potato Casserole sans marshmallows.

This recipe is sweet, with a little crunch.  A perfect addition to your holiday spread.

Doesn’t it look so much prettier than a pile of marshmallows?

How to make sweet potatoes with pecans:

Preheat your oven to 350 degrees. Peel and cube your sweet potatoes. Cover them with water and cook until soft.

While they are cooking, lightly crush your pecans.  I like a good mix of sizes.  How much you crush them is up to you.

Once your potatoes are done, drain and mash them.  Then mix in your butter, brown sugar, OJ, and cinnamon.

I prefer my sweet potatoes to have some texture to them, but if you like them silky smooth, now would be the time to break out your hand mixer.

Fold in about 1/2 cup of your pecans.

Place everything into a baking dish and bake for 25 minutes.

Serve your sweet potato casserole while it’s still hot, preferably alongside a nice slice of turkey and a heap of stuffing!

I swear…you won’t even miss the marshmallows!

Sweet Potato Casserole with Pecans

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A sweet potato casserole with pecans that’s so good, you won’t miss the marshmallows! It’s sweet, with a great texture. Possibly my favorite holiday side dish!!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 4-5 medium sweet potatoes, cubed
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 3 Tablespoons OJ
• 1/8 teaspoon cinnamon
• 1 cup pecans, divided

Instructions

1. Preheat your oven to 350 degrees.
2. Cover sweet potatoes with water and cook until soft.
3. While they are cooking, lightly crush your pecans. I like a good mix of sizes. How much you crush them is up to you.
4. Once your potatoes are done, drain and mash them.
5. Then mix in your butter, brown sugar, OJ, and cinnamon.
6. Fold in about 1/2 cup of your pecans.
7. Place everything into a baking dish
8. Sprinkle the remaining pecans over the top.
9. Bake for 25 minutes.

Notes

I prefer my sweet potatoes to have some texture to them, but if you like them silky smooth, you can use a hand mixer after step 5.

Pin this Thanksgiving side dish to your favorite Pinterest board!!

The post Sweet Potato Casserole with Pecans appeared first on Twitchetts.

Homemade Thanksgiving Stuffing  

I found the inspiration for this little gem while I was prepping for my first ever Thanksgiving dinner.

For a couple of years, I couldn’t find the recipe.  I searched and searched and searched the interwebs and could not find one that matched it.  Whatever recipes I tried in its place just didn’t compare.

Then, Hubby stumbled across it while he was cleaning out the computer.  Yay!!!

It has now been saved in about 5 different places, just so I never have to worry about losing it again!

It’s my favorite Thanksgiving recipe and always gets raves! The perfect homemade Thanksgiving stuffing.

Disclosure: Some of the links in this post are “affiliate links.” This means if you click on the link and purchase the item, we will receive an affiliate commission.

Related Recipe: Check out this amazing stuffing recipe with chorizo.

Now that you’ve made great looking bread, cut them into about 1-inch pieces and lay them out to dry overnight.  This is a very important step!  If you can’t dry them overnight, toast them in a low oven until most of the moisture is gone.
The hardest part of this step is not eating up all the cornbread.

In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.

Mix the seasoning mix in with your staled bread.

Next, chop up three stalks of celery and a medium onion.  Then shred several carrots.  You want a cup of each.

Mince up some garlic.  Then saute the celery, onions, carrots, and garlic in the butter and olive oil.  You want the onions to begin to turn translucent.

Mix the sauteed goodness and your bread. Now pour the chicken broth over it all.  Do this slowly, mixing as you pour.

You don’t want to add too much.  You want to add just enough to get everything wet.  Not soggy.

Pile everything into a baker and cook, covered, for 30 minutes at 350 degrees.  Take off the lid and bake for another 10 minutes.

Finally, take so many pictures of your masterpiece that your kids start to take over…

So there you have it.  Yes, there’s a lot of steps.  None of them are hard.  Give it a try!  You’ll be so glad that you did…and so will everyone that you serve it to!

Yield: Approx. 12 Servings

Holiday Stuffing From Scratch

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This delicious stuffing will be the talk of your holiday dinner. I prepare it every Thanksgiving, but it's perfect for Christmas too!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• One batch of cornbread
• Half a loaf of white bread
• 1/2 Tablespoon Poultry Seasoning
• 1 Tablespoons Parsley
• 1/2 Tablespoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 Tablespoons Butter
• 1/8 cup Olive Oil
• 1/2 cup chopped Celery
• 1/2 cup chopped Onion
• 1/2 cup shredded Carrots
• 2-3 cloves Garlic, minced
• 1 1/2 cups Chicken Broth

Instructions

1. Cut the cornbread and white bread into about 1-inch pieces and lay them out to dry overnight.
2. Preheat your oven to 350 degrees
3. In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
4. Mix the seasoning mix in with your staled bread.
5. Saute the celery, onions, carrots, and garlic in the butter and olive oil until the onions to begin to turn translucent.
6. Mix the sauteed goodness with your bread. 
7. Pour the chicken broth over it all. Do this slowly, mixing as you pour.
8. NOTE: You don't want to add too much chicken broth. You want to add just enough to get everything wet. Not soggy.
9. Pile everything into a baker and cook, covered, for 30 minutes.
10. Remove the lid and bake for another 10 minutes.

Notes

Want to make your breads from scratch (like I do)? Here are the bread recipes that I recommend.

• Cornbread Recipe
• White Bread

Do not skip step 1! This is a very important step! If you can't dry your breads overnight, toast them in a low oven until most of the moisture is gone.

When I originally posted this recipe it was for twice as much stuffing. The more I made it, the more I realized it was just too much stuffing (Yes. There is a thing as too much stuffing...). If you still want that big batch, just double this recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 374mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 4g

Enjoy!

If you enjoyed this post, please pin it to your favorite Pinterest board.

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Time Table

Every year, I comment on needing more white dishes.  I’m sure this year will be no exception.

Set your Table

I always set my table the night before.  It gets most of the kinks out of your table cloth, and gets that one item off your to-do list.  

Perfect your Centerpiece

I try to not buy anything for my Thanksgiving centerpiece.  

Unless you find something on major clearance…

Last year I didn’t do one.  (Hey, I had 2 babies under 2 last year…I chose my battles wisely)

Enjoy your day!

Yes, you have a lot to do.  But don’t let that spoil some of the memories!  Make sure you take time to watch some parade with your kids or check the score of the game!

The Excel portion is a bit on the extreme side…I know.  But the tips work with out it.  Just write everything down, and you will be as golden brown as your turkey!

This is why you get Thanksgiving! These are awesome tips, I didn’t even know you did all of this to prep! 

The post Preparing for Thanksgiving appeared first on Twitchetts.

Sweet and Spicy Cornbread Casserole

Last year we were going to a new house for Thanksgiving dinner, with family I had just met a few months before. When they invited us I asked what I could bring. She responded with “the cornbread casserole,” like it was nothing… I had never heard of it!!

I didn’t tell her that, I just responded, sure. I Googled it as soon as she left. But couldn’t find one that I loved so I took a little of this and that and created my own sweet and spicy cornbread casserole.

How to make a cream corn casserole:

Mix together your cornbread mix, cream corn, sweet corn (reminder drained), sour cream, cheddar cheese, & egg.

Lightly hand mix ingredients together until wet.

Next, add in your honey

& jalapeno

TIP!! While slicing Jalapenos use the produce bag to hold the pepper. The oils won’t get on your skin and no accidental burning of your eyes.

Pour into a 9×13 greased pan (I recommend organic coconut oil) or a cast-iron skillet.

Bake in a 350-degree oven for 45mins to an hour. Take it out when it’s golden brown.

It makes a great side for any dinner.

We had it with burgers tonight and it has become a favorite for neighborhood cookouts! Goes great with BBQ.

We are going to do the left-overs with chili tomorrow. What is your favorite go-to Thanksgiving side?

Sweet and Spicy Cornbread Casserole

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This sweet and spicy cornbread casserole is a great addition to any holiday meal. Combine a bit of honey with a jalapeno and you have a side dish that will wow!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 15oz CornBread Mix
• 1 Can Cream Style Sweet Corn
• 1 Can Sweet Corn (drained)
• 1/2 cup Sour Cream
• 1/2 cup shredded Cheddar Cheese (I used white cheddar)
• 1 egg
• 1/8 cup Honey
• 1 diced Jalapeno

Instructions

1. Preheat oven to 350 degrees
2. Mix together your cornbread mix, cream corn, drained sweet corn, sour cream, cheddar cheese, & egg.
3. Lightly hand mix ingredients together until wet.
4. Add in your honey & jalapeno
5. Pour into a 9x13 greased pan (I recommend organic coconut oil) or a cast iron skillet.
6. Bake for 45 minutes to an hour. Take it out when it's golden brown.

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