Post Thanksgiving

Another Thanksgiving has come and gone.  My Thanksgiving menu has undergone only minor changes from year to year.  But every year I ask myself, (my family asks the same question out loud) why do we only have this menu on Thanksgiving?  Would Thanksgiving be any less special if I would  for example, make the stuffing at Christmas time too?  Okay at my house the Thanksgiving side dishes rule and well, the stuffing is the star at my table.  I know Thanksgiving 2010 is over, but well maybe this year during the holiday season we will have stuffing again~and maybe even the entire Thanksgiving menu!

My Thanksgiving 2010 Menu

Hors d' oeuvres

Ruffle Style potato chips with a dollop of sour cream mixed with horseradish and chopped chives topped with a piece of smoked trout

Food & Wine December 2010

Gougeres

The Herbfarm Cookbook by Jerry Traunfeld

Entree

Applewood Smoked Turkey

Herbed Corn Bread Stuffing**

Entertaining Martha Stewart

Brussels Sprouts

 posted here last year

Yukon Gold Mashed Potatoes

Cranberry Sauce

 Gourmet 2007

Blanched Green Beans drizzled with Extra Virgin Olive Oil

Dessert

Pumpkin Pie

Bon Appetit November 2010  

I have been making Martha Stewart's Corn Bread stuffing since at least Thanksgiving 1988 and every year since.  I have modified it only since I do not stuff it in the bird.  This year my family insists that I make it again for Christmas dinner.

Herbed Corn Bread Stuffing
adapted from Entertaining by Martha Stewart
serves 8-10 or 4-6 in my house

1 Trader Joes Corn Bread Mix
1/2 cup raisins
1/2 cup cognac
2 cups white onions, chopped
2 garlic cloves, minced
1/2 cup butter
1 lb. ground pork sausage
1/2 cup shallots, chopped
1 1/2 cup tart apples, chopped
1 cup celery, chopped
1- 15 oz. jar of roasted chestnuts
1/2 cup parsley, chopped
1 tablespoon fresh sage, chopped
2 teaspoons dried marjoram
1 tablespoon fresh thyme leaves
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 teaspoons Kosher salt
1 teaspoon black pepper
2 eggs, beaten
3/4 cup chicken broth

Preheat oven to 375 F
1.  Make the corn bread according to directions on the box a day before.
2.  Soak the raisins in cognac the night before.
3.  Cut corn bread into 1- inch cubes and put in large bowl, set aside.
4.  Butter a 13" X 9" X 2" baking dish.
5.  Melt butter in a  large skillet over medium heat. Add the onions and garlic; saute for about 5 minutes and add sausage and shallots.  Cook until sausage is brown about 10 minutes.  Add the apples and celery continue to cook for another 10 minutes.  Drain mixture.
6. Combine the raisin mixture, sausage mixture and all remaining ingredients except eggs and chicken broth.  Gently stir.
7.  In a medium bowl whisk the eggs and chicken broth together and add to stuffing mixture and gently combine.
8.  Transfer mixture to prepared baking dish.
9.  Cover with buttered foil and bake for 30 minutes.  Remove foil; bake for another 30 minutes or until golden brown.