One of my best “use the oven at all times” Thanksgiving tips: plan an easy side dish that can roast or broil while the turkey rests and is carved.
EVEN IF you have a few casseroles that need to reheat at the same time, having one veggie that comes out of the oven fresh right as you’re ready to eat makes a really nice balance to what can be a pretty heavy meal.
This technique can apply to tons of veggies, like this 5-minute asparagus from last year or these broiled lemon green beans. This year, I’m doing spiced roasted Brussels. They get washed/prepped early in the week, then tossed with butter and spices early in the day. It’s a raw veg, so no need to clog up fridge space. They hang out on a baking sheet prepped and ready, roast while the turkey gets its beauty treatment, and done! A vegetable for those of us that like some vegetables with our butter.…
aka my BIL Ben being all “omg but seriously what the f~ck is in this.”
It’s butter. And sausage. And REALLY good bread, just enough seasoning, and we find that really good stuffing does not have to be really hard to make.
I’ve seen stuffing with TONS of ingredients, sometimes so many that the stuffing becomes a meal in and of itself. I think those recipes are fun and interesting, but for Thanksgiving I’m really into basic recipes so that one thing on the dish isn’t completely overwhelming to the rest of the plate.
Enter, this classic sausage stuffing. It’s got really yummy flavors but just nine ingredients, stuff that is readily available, and can be made well in advance (a few days before your big meal certainly), baked, and reheated right before you eat.
The resulting sausage stuffing is super flavorful, tender with some crispy bits, salty and savory from the sausage and spices.…