Hey, hey, hey!
It’s the holiday time of the year and I have been practicing my side dishes for the big day!! One thing I LOVE about Thanksgiving is the side dishes! I could almost skip the turkey, and just eat stuffing and cranberry sauce. It’s my favorite, favorite thing about Thanksgiving dinner and oddly enough my Husband, doesn’t care for the sides except for the mashed potatoes. He’s all about the turkey, mashed potatoes and gravy. Every year it is always just the two of us celebrating, and we have a ton of food because I must have my side dishes and he has to have his, so I am to please all and make everything. I think I make a feast to serve about 8 people, oh well, makes for great leftovers!! So what side dish do I have for you today? I have my all time favorite Cornbread Apple and Sage Stuffing. Yum!!! No double yum!! Take note I ate almost this whole recipe within 3 days because, um I love it!! So much for watching carbs. lol
Out of all the side dishes I have made this past week, these photos did not turn out the best, so don’t let that fool you, this stuffing is amazing!!! I used Glutino Gluten Free Cornbread stuffing and filled it with onions, celery, apples and sage. It’s simple, easy to make and loaded with flavor. Plus, it can easily be vegan, by omitting the egg and it is gluten free! It is perfect for anyone that just loves stuffing, like me!!
The stuffing turned out super moist with a crispy top and a crispy bottom, but oh so perfect in the middle. You get little chunks of sweet apple with savory pieces of onion. My Husband who doesn’t care for stuffing even liked it! Wow! Normally he doesn’t touch the stuffing, but the smell of it baking, how could he resist?
When I make my turkey I never use the stuffing for stuffing the cavity of the turkey. The reason is because for one, the turkey takes longer to cook and two I get afraid of salmonella, but that’s just me, I get a little paranoid. But you could easy stuff your bird with this stuffing if that is what you like to do.
The stuffing is great the next day too! What I did was add a little more vegetable broth to it, to moisten it back up, place it in a microwave safe bowl and cover it with plastic wrap. In a minute the stuffing is as good as the day you made it. Just fluff it up with a fork!! Believe me I savor every bit of stuffing I can. I can even eat it cold. I know I am weird, but hey, it’s good, but way better warmed.
A sweet, savory and moist cornbread stuffing made with apples, onions and tossed with cranberries.
- 4 cups Cornbread Stuffing (I used Glutino Cornbread Stuffing)
- 2 tbsp. butter ( I used Earth Balance)
- 3/4cup (58 grams)onion, diced
- 3/4 cup (53 grams) celery, diced
- 1 cup (170 grams) apples, peeled, cored and diced
- 3 sage leaves, sliced thin or 1/4 tbsp dried sage
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 egg, beaten
- 2 cup vegetable broth
- 1/4 cup dried cranberries
- Preheat oven to 350 degrees
- Spray a 9 X 13 baking dish with cooking spray
- In a large skillet add butter, onions, celery and sage; cook until softened and fragrant; about 5 minutes. Add the the apples, and seasonings and saute until softened, about 5 minutes.
- Add apple mixture into bowl with bread crumbs; add egg, vegetable broth and cranberries; mix until combined.
- Cover the stuffing with foil and bake for 25 minutes. Take the foil off and bake for 15 more minutes.
- To make vegan, omit the egg and add a pinch more vegetable broth if mixture seems dry.
Calories: 176, Fat: 7, Cholesterol: 24, Sodium: 734, Potassium: 58, Carbs: 26, Fiber: 2, Sugar: 6, Protein: 2
You have to tell me, what is your favorite Thanksgiving side dish? You already know mine is the stuffing. Dam I love stuffing!
I have a few more side dishes that I am going to share with you over the next two weeks. I honestly can’t get over that we are almost to Thanksgiving and then it’s all over! Once Black Friday is here, Christmas will be here in a snap! Eck!!
On that note, I am saying ta ta! Have a great day!