Tastes of November // Cornbread Sausage Stuffing / Pecan Pie Truffles {recipe}

I have been trying to piece together a meal plan for Thanksgiving along with family coming to visit for the holiday. It’s tricky trying to get prepared for this since I am expecting a baby ANY time now! It has been so fun picking out table decor, plates, and place settings.  This is my first time hosting Thanksgiving, so it is a whole new experience!

Anyhow, I wanted to share just a few more ideas for the TASTES OF NOVEMBER that you may be interested in trying at your get-togethers!

I was thinking about Thanksgiving the other day and realized I had never made my own stuffing (dressing to those of you that are purists ;) So I thought it was time to do it…and I did. Verdict…I can do this, it is easy! It turned out moist and wonderful, and I will not be afraid to tackle this simple side dish again and again, and not only at Thanksgiving time.

I loved the combination of sausage and apples, the stuffing we usually eat for the big day is void of any meat (which I love…don’t get me wrong!), but this was super yummy for a change. Enjoy!

Cornbread Sausage Stuffing

1 pound mild pork breakfast sausage
1 tablespoon butter
3/4 cup celery, diced
3/4 cup Granny Smith apple, diced
3/4 cup onion, diced
1 garlic clove, minced
2 teaspoons dried sage
1 teaspoon dried thyme
Salt and pepper, to taste
8 cups cornbread cubes (be sure to use a quality savory-type cornbread)
1 cup chicken or veggie broth
2 eggs

Preheat oven to 375°.

In a large skillet over medium heat, brown the breakfast sausage until cooked through and crumbly. Remove from pan using a slotted spoon and transfer to a plate covered in paper towels to drain. Leave remaining grease in skillet.

Melt butter in skillet. Add celery, onion and garlic and cook until softened, about 4 minutes.
Add in sausage, sage, thyme, salt and pepper. Cook for 2-3 more minutes. Remove from heat.
In a large bowl, combine sausage mixture and cornbread cubes until well-mixed.

In a small bowl, whisk together the broth and eggs. Pour the broth/egg mixture over the sausage/cornbread mixture and stir until cornbread has absorbed most of the liquid. Pour into a greased baking dish and bake for 30-40 minutes, or until top is browned and crunchy.

Recipe Source: adapted slightly from Back To Her Roots

I’ll admit it, I never really even tried a pecan pie up until I was in my early 20s.  I was stuck in my ways; I loved the chocolate, pumpkin, banana cream, etc. kind of pies.  I have since changed my tune.  Every year it is necessary to have pecan pie and derby pie (basically pecan pie with chocolate) at our dinner table.  I loved the idea of these little bite-size bites that are yummy for Thanksgiving or any other holiday gathering.  Enjoy!

Pecan Pie Truffles

2 & 1/2 cups pecans, toasted and finely chopped, separated

1 cup graham cracker crumbs

1 cup light brown sugar, packed

1/2 tsp. salt

2 Tbsp. maple syrup

3/8 cup corn syrup

1 & 1/2 tsp. vanilla

16 oz. dipping chocolate {I use Candiquik}

In a medium bowl, combine together 2 & 1/4 cup pecans, graham cracker crumbs, brown sugar and salt.

Add maple syrup, corn syrup and vanilla and mix thoroughly.

Refrigerate mixture for 15 minutes.

Line a cookie sheet with wax paper.  Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes.

Melt the dipping chocolate according to package directions.

Coat the truffles with chocolate and return back to wax paper.  Sprinkle some pecans on top of the truffles before the chocolate hardens.  Once chocolate hardens, serve and enjoy.

Recipe Source:  High Heels and Grills

Happy November!

britni (My Recipe Box)


Taste of November / Cranberry Crock Pot Turkey Breast //Perfect Mashed Potatoes//Minnie’s Chocolate Pie {recipe}

Hey there! I am so excited to share some yummy recipes with you this month :) I am so geared up for Thanksgiving…I am hosting my first one at my house and have loved getting table decor, chargers, and pretty plates gathered for the occasion. Not to mention I should have a new baby in the house by then!! Anyhow, I thought I’d share a few things you could make for the big day OR if you need just a little taste of Thanksgiving earlier in the month…and so here it is:

Tastes of November! 

I never would have thought to crockpot turkey, but my eyes have now been opened! It’s a good alternative to the traditional Sunday roast that I end up making so many Sundays. I know it sounds weird to put a barbeque and cranberry gravy on your potatoes, but don’t knock it until you’ve tried it. It is fall apart tender and juicy, you will not be disappointed :) This would also be perfect if you were having a small Thanksgiving with only a small group…it definitely frees up some oven space for other things!!

Cranberry Crock Pot Turkey Breast

2 (1 1/2 lb.) turkey breast roasts (I found a 2.75 lb one that works just fine)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. diced celery (can omit)
1/2 c. diced onions
1 (16 oz.) can whole berry cranberry sauce
1 c. barbeque sauce, your favorite

Combine all ingredients in a crock pot. Cover and bake on high for 4-5 hours or on low for 6-8 hours. Remove turkey breasts from crock pot and slice thinly. Serve with sauce on the side.

Delicious with mashed potatoes – use the extra sauce as gravy!

From: Cooking Club (thanks for sharing Nollie!)

I am a SUCKER for potatoes and gravy…if I were on death row, I believe they would be on my final menu! The sure sign you have some good mashed taters is that they taste wonderful WITHOUT gravy. These were just that. So obviously for Thanksgiving potatoes are one of my top priorities…even over the turkey ;) Wonderful Mashed Potatoes

3 lbs. potatoes, peeled and quartered
1/4 lb. butter
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt (I like garlic salt)
1/2 tsp. ground pepper

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Recipe Source: Sister’s Cafe

Tell me one woman on the planet that did not enjoy The Help (the book or movie)! I came across this recipe for Minnie’s chocolate pie not long after I saw the movie for the first time and knew it needed to be placed on my menu…unfortunately that was 2 years ago and I am just giving it a try!

This pie is perfect for a Sunday meal or would be great on a holiday dinner table. Lets be honest, this kind of pie is a kid’s dream! I never wanted an apple or cherry pie when I was young…I wanted the chocolate :)

This pie is fudgy and gets a nice little crust on the top like a brownie. So yummy, and has the approval of my 5-year old for Thanksgiving. Enjoy!

Minnie’s Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

* The chocolate pie can be refrigerated overnight.

Recipe Source: Food and Wine Magazine



October Eats and Sweets / Tamale Pie // Old Fashioned Peanut Butter Pie {recipe}

One last week of the yummy eats and sweets we’ve been having this October!  I may be skipping ahead to November a little bit this month, but I am so excited to be testing out pies for the next big holiday ;)  

This tamale pie was perfect for a weeknight meal.  It is very similar to a taco soup, but more of an all-in-one meal with the cornbread cooked right on top.  Enjoy!

Tamale Pie


1 lb hamburger
1 can tomatoes with green chiles
1 can tomato sauce
2 medium onions, chopped fine
1 small green pepper, chopped fine
1 can whole kernel corn
1 can kidney beans
1 packet taco seasoning
1 can diced black olives
1-2 cups of grated cheese
Brown beef, taco seasoning, onion, and green pepper in a frying pan (approximately 10 minutes). Drain; add tomatoes, sauce, corn, kidney beans, and olives. Cook slowly for 20 minutes or until meat is done and all ingredients are warm. Put in a 9 X 13 baking dish. Sprinkle cheese over the top. Mix corn bread mix according to package directions, and spread batter over the top. Cover with foil and bake at 350 for 1 hour or until cornbread is golden brown and a knife in the center comes out clean. May serve with sour cream, salsa, etc.

Recipe Source: ward cooking club via Molly H.

Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it’s 4 layers of goodness…peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try!


Old Fashioned Peanut Butter Pie 

1 – store bought 9 inch deep dish pie crust
1 – cup confectioners sugar
1/2 – cup peanut butter (creamy or crunchy)
3 – large egg yolks (reserve whites for meringue)
2 – cups milk
2/3 – cups sugar + 1/4 cup, separated
1 – teaspoon vanilla extract
dash of salt 
4 – tablespoon cornstarch

Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.

Place half of the peanut butter mixture in the baked pie crust (reserving the remainder).  In a large saucepan,  stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 – 5 minutes. Pour the cooked custard into the pie shell.

Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.

Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator. 

Servings: 6-8

Recipe Source:  Mommy’s Kitchen

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