Too late. But it’s true, I’ve been doing Thanksgiving a month in advance.
Thankfully, this Thanksgiving (okay, every Thanksgiving), Naomi, my mom and sisters have it handled and I get to sit, fill-up and watch Planes, Trains and Automobiles. It’s tradition . . . the movie.
As for the food, I’m happy to jump in, but they like their tradition and who am I to ruin a good thing. Right?
But when that time comes and I’m called to make something, this is what I’m making—this Butternut Squash and Sausage Stuffing. It’s awesome. Centered around a generous amount of rustic bread, it’s complimented by the sweetness of roasted butternut squash, which is the perfect offset to the rest of the savory ensemble.
Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice. Whatever you do, don’t forget the grains–it’s what makes stuffing and it’s good for your brain! Really it is. Now, see what I mean? This recipe is super adaptable, so tweak it to what you like. Recipe heavily adapted from here.
Disclaimer: This post is sponsored by the Grain Foods Foundation. All opinions are my own.
Recipe heavily adapted from here.