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Happy Thanksgiving from our Nomadic Family to yours! Here's a Thanksgiving Stuffing Recipe with a Dash of Fun.

by Nomadic Display 25. November 2009 23:35
Family gatherings, turkey, endless array of pies and sides — who doesn’t like Thanksgiving? Everything has to be tasty including the “stuffing.”

And as we all know, the preparation behind the scene of cooking Thankgiving dinner can get a little bit demanding. We thought we would share a stuffing recipe from Nomadic’s “Family Recipes” cookbook that you may like to try for your own Thanksgiving dinner. It’s an anonymous contribution that comes with extra sips of fun.

Sausage/Cornbread Stuffing: “Bailey’s Singlemalt”
  • 1 glass - Singlemalt Scotch
  • 1 cup - Celery, diced
  • 1 lb. - Sausage, pan fried
  • 1 - onion, minced
  • ½ cup - Butter
  • ½ cup - Green pepper, chopped
  • 6 cups - Cornbread, crumbled
  • 2 tsp - salt
  • 6 cups - Bread Crumbs, soft
  • ½ tsp - Pepper
  • 2 - Eggs, well beaten
  • 1 ¼ cup - Water
Bake cornbread (sip Scotch). Cool and tear into small pieces (sip Scotch). Fry sausage (sip Scotch) and transfer to plate. Keep drippings (sip Scotch). Cook celery and onions in sausage drippings for 5 minutes (2 to 5 sips of Scotch).

Mix bread crumbs, corn bread, celery, onions, peppers (sip Scotch). Cut up butter and mix with bread mixture (sip Scotch). Mix in cooked sausage (sip Scotch), fold in beaten eggs (sip Scotch) and stir in water (into mixture, not Scotch- sip Scotch).


Stuff in bird or bake in oven at 350° for 30 minutes.


So unwind, relax and have a great time. Happy Thanksgiving from our Nomadic Family to yours!

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