The key for this stuffing recipe is making your own buttermilk cornbread. This way, you can control the moisture and sugar levels, and it also makes your whole kitchen smell like a buttered corn muffin. Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
9 Tbsp. unsalted butter, divided, plus more for pan
2 Tbsp. extra-virgin olive oil
1½ lb. hot or sweet Italian sausage, casings removed
1 large onion, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary
1 Tbsp. kosher salt
½ tsp. crushed red pepper flakes
2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2″ pieces
1½ cups heavy cream
2½ cups low-sodium chicken broth, divided
3 large eggs, beaten to blend
Place a rack in middle of oven; preheat oven to 300°. Cut cornbread into 1″ cubes and divide between 2 large rimmed baking sheets.
Toast, turning over halfway through, until outsides are dried out and some of the sides are golden brown, 45–55 minutes.
Increase oven temperature to 350°. Lightly butter a 13×9″ baking dish. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange sausage in a single layer in pot and cook, undisturbed, until browned underneath, about 4 minutes. Break up into bite-size pieces with a heatproof rubber spatula or wooden spoon and continue to cook, tossing occasionally, until just cooked through, about 3 minutes longer. Transfer sausage to a large bowl.
Reduce heat to medium-low and add 8 Tbsp. butter to same pot; swirl to melt and to coat bottom of pot. Add onion, celery, garlic, rosemary, salt, and red pepper flakes. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add collard greens and cook, tossing occasionally, until wilted, about 2 minutes.
Add cream and 1 cup broth and bring mixture to a bare simmer. Cover pot and cook until greens are softened, 7–9 minutes.
Add vegetable mixture to bowl with sausage; mix in remaining 1½ cups broth, then eggs.
Add cornbread and carefully toss once (don’t break up pieces). Let sit 5 minutes, then gently toss again.
Let sit until almost all the liquid has been absorbed, about 5 minutes more. Transfer stuffing, still being gentle with it, to prepared baking dish. Dot surface with pieces of remaining 1 Tbsp. butter and cover with foil.
Bake stuffing until hot in the center when pierced with a paring knife, 20–25 minutes. Remove foil and continue to bake until surface is deep golden brown and there are some crispy bits of sausage and greens on top, 25–30 minutes more.
Do Ahead: Cornbread croutons can be made 2 days ahead; store in an airtight container at room temperature. Stuffing can be assembled but not baked one day ahead; cover and chill. Bring to room temperature before baking.
Cornbread Stuffing with Sausage and Collard Greens
Halloween is around the corner! I love, love, love Halloween! It’s such a fun holiday! I love the decor, the costumes, and of course the treats. But treats don’t have to be all about candy. There are some cool and yummy things you can make that are hearty and a bit more healthy than all those sweets we tend to overload on. Here are some Ghoulishly Fun Halloween Appetizers I found around the web. They’d make great additions to your Halloween Party or you can serve them to your family just before you head out for some trick or treating!
Mummy Dogs are a spooky variation of the traditional pigs in blankets. They’re easy!
All you need are cocktail sausages like Hillshire Farm’s Lil’ Smokies and refrigerated crescent roll dough. (you can use hot dogs too, just cut them in halves or thirds). Wrap sausages or hot dogs in the dough, be sure you leave a space on the top for the mummy face! Bake them according to the roll directions and serve with a dipping sauce of mustard or ketchup.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Who says Halloween is just for kids? After the kids have returned from Trick-or-Treating and they’ve wound down for the night put them to bed it’s time for some adult fun.
Whip up some adult treats ahead of time, hide them from the kids, and take them out for a bit of spooky fun with your friends, or snuggle up with your significant other for drinks and nibbles as you watch a scary movie.
Here are a few recipes for Halloween treats and drinks for adults.
The Blackbeard cocktail from Honestly YUM is made with chocolate stout. It looks lethally YUMMY!
Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
Whether you’re looking for a perfect dinner for your cozy night in or looking to impress that hot date, this is THE pasta. It’s warm and cozy and filling, but not heavy. If you want to make it vegetarian you can totally skip the sausage. There’s plenty of squash in there to fill you up!
Love an easy pasta recipe? Try out some of these appetizers ideas!
1 large butternut squash, peeled, halved and seeds removed
1/2 medium red onion
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
1 lb. bucatini
1 lb. sausage, casings removed
1/2 c. (1 stick) butter
2 cloves garlic, minced
1 tbsp. freshly chopped sage
2 tsp. freshly chopped thyme
1/4 c. shaved Parmesan
Preheat oven to 425°. Cut squash into 1/2 “ cubes. In a large bowl toss squash, red onion, and 2 tablespoons oil together. Divide between two large baking sheets and season with salt and pepper. Roast until fork tender and golden, 30 minutes, tossing halfway through.
In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add sausage and cook, breaking meat up finely with a wooden spoon, until golden and crisp, about 10 minutes. Remove from skillet and place on a plate to keep warm.
Return skillet to heat and add butter. Cook butter until foamy, then reduce heat to medium-low and continue to stir until butter starts to smell nutty and turns a deep golden, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.
Add bucatini, sausage, squash, and ¼ cup reserved pasta water to skillet and toss to combine. Add more pasta water to help sauce come together as necessary.