By Keegan Crowley
We’re thankful for… stuffing.
It’s impossible to choose a favorite Thanksgiving Day food, but if I had to pick, I’d go with the stuffing. It’s an easy-to-make contribution to Thanksgiving dinner, and you can create your own variation by adding some of your preferred tasty ingredients. If you’re not feeling too creative on Thanksgiving morning, then here’s my recipe for Sweet Potato and Sausage Stuffing. Honestly, and I’m not just saying this…It’s TO DIE FOR. One bite, and you’ll no longer have to muster up a phony answer when Grandma asks you what you’re thankful for. Two words G-ma: this. Stuffing.
Sweet Potato Sausage Stuffing
8 slices dehydrated bread (just let bread sit out for a day or pop it in the oven at 350 for 10 minutes)
4 tbsp butter (plus a little more for the baking pan)
2 celery stalks (I used 2 carrots instead)
½ cup diced onion
1 minced garlic clove
Salt and pepper
¼ cup white grape juice
1 tbsp rosemary
¼ cup chopped parsley leaves
2 eggs beaten slightly
1 can chicken broth (you may not need to use the whole thing)
1 mashed sweet potato
½ – 1 lb sausage
1. Heat oven to 350 and bake sweet potato for 30-40 minutes.
2. Over medium heat melt butter. Add onion, celery and garlic. Let simmer for about five minutes then add white grape juice and sausage. Continue to let simmer until almost completely evaporated.
3. Take out sweet potato and mash it up. Add a pinch of salt and pepper and set aside.
4. Cut or tear bread into small-medium sized cubes and combine with parsley.
5. Pour the cooked vegetable/sausage mix into a large bowl. It’s okay if there is some excess liquid. Add bread and sweet potatoes. Combine until even consistency.
6. Pour half of the can of chicken broth over stuffing and stir until completely absorbed. Continue to add chicken broth until the stuffing is moist, but not drenched. There should not be excess liquid left over.
7. Spread stuffing evenly into a baking 13 x 9 baking dish (other sizes are fine, too), cover with aluminum foil and bake for 20-25 minutes.
8. Take off aluminum foil and bake for another 15 minutes.
Shmooshed Grapes and Vodka
I don’t know what’s more fun, mashing the grapes for this drink, or drinking it with crazy uncles and aunts. It’s a wine/cocktail common ground that is sure to please. Take out the vodka for the little kiddies, but add extra for the relatives who annoy the hell out of you.
4 cups mashed grapes
2 cups ginger ale
6 oz vodka
1 tbsp honey
2 tbsp lemon or lime juice
1. Mash grapes in bowl or blender. Stir in honey and lime/lemon juice.
2. Add vodka, and top off with ginger ale.
3. Shake it all up and garnish with lime wedges or extra grapes.
4. Consume copiously.