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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