I hope you’ve got a coffee or tea in hand and are ready for some fun! I’ve created a space for you to not only stay updated on new shop items, but to find weeknight meals cleaning tips and DIYs.
It’s our first thanksgiving on the ranch and I’m so excited to fill the kitchen with the wonderful smells of a turkey and all the fixings! Below is my thanksgiving menu complete with ingredients and directions along with links to side dishes I’ve already shared with y’all!
HAPPY THANKSGIVING! I’m so thankful for you!
Menu:
Let’s chat about the Turkey! I usually buy a 12-14 pound turkey because we live leftovers! Here are a few tips for y’all if you’re new with cooking a turkey.
Mix either in a bowl or food processor until well combined. Loosen the skin on the turkey and place the butter under the skin.
Click here for my Instant Pot Mashed Taters
Click here for my Mac n Cheese!
Directions
Preheat oven to 350°F
In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and break up into fine pieces, cook till no longer pink. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
Whisk chicken stock, and 3 tablespoons parsley, slowly pour mixture into sausage mixture. Add stuffing mix and eggs and fold gently until evenly mixed.
Transfer to a buttered 9- by 13-inch baking dish, cover and bake about 30 minutes. Remove foil and continue baking until golden brown and crisp on top, 10to 15 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Ingredients
Directions
Ingredients
Directions
Ingredients
Ingredients
Directions
Ingredients
Directions