Thanksgiving has snuck up on me this year. I can’t believe how busy our family has become with school, scouts, and sports. It has been nice to take a little blogging and social media break. While it’s nice to connect with others on social media, it’s important to remember to continue to pay attention to those around you. God and family are very important to me, and they weren’t first. That was hard to admit to myself. I was finding myself frustrated, so I stopped the one thing that didn’t have to be there. This year has taught me a hard lesson, family won’t always be here. Being too busy and having too much on your plate can cause you to miss the sweetest and most precious moments.
This month’s Recipe Redux’s theme is “a food memory for which I am thankful”. The best recipes are made with love, memories, and sometimes, tears. I can assure you that this one brought on the trifeta of emotions. This stuffing recipe was created by my mother in law who passed away this year. While, I have to modify to be gluten and dairy free, it’s still Bueli’s. I can still hear her infectious laugh in my head. I am so grateful that my daughter looks just like her, and many times acts like her. Her love of life and family are felt in this dish, and I love that she is with us at the dinner table.
- 1 package Gluten Free Bob's Red Mill Cornbread, made per package directions
- 2 packages Gluten Free Pork Sausage
- 1 large onion
- 1 cup carrot, diced
- 1 - 8 oz package of baby spinach
- 4 garlic cloves
- 8 oz. fresh mushrooms
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper, optional
- 1 egg, lightly beaten
- 1-2 cups of chicken broth
- 2/3 cup slivered almonds
- 2 handfuls of dried cranberries
- To put the holiday and Bueli into this recipe, turn on some festive tunes before you do anything else. Bueli was an award winning dancer. It would only be appropriate that you have fun while cooking.
- You should have your cornbread made and ready to go. Leave it to the side until you are ready for it.
- Preheat oven to 325.
- Rub a 9x13 glass dish with a small amount of olive or canola oil and set aside.
- Place all your veggies and garlic in a food processor until it's all finely diced. Bueli loved color, so this recipe is filled with vibrant colors that are good for you. She loved the spinach and cranberries combo. She said it made it feel like Christmas.
- In a large saucepan, cook sausage over medium heat until well cooked.
- Add your veggies and garlic, stirring frequently until well cooked, about 10 minutes.
- Crumble cornbread over the top of sausage/veggie mixture and combine. (If your saucepan is not big enough, transfer to a large bowl to combine.) This is also a good time to get your groove on.
- Add egg, chicken broth, almonds, and cranberries. Combine well.
- Place in 9x13 dish and bake covered for 50-60 minutes. While baking, go look up bethematch.org and see how you can give the gift of life.
- Remove the stuffing from the oven and take a deep breath, pat yourself on the back, and take a bow.
- Be thankful for your loved ones, enjoy, and if it moves you, toast to Bueli who gave us this recipe.
Did you check out Be the Match?
What’s a food memory that you are thankful for?