Family gatherings, turkey, endless array of pies and sides — who doesn’t like Thanksgiving? Everything has to be perfect 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.

Who says you can’t unwind and cook at the same time? Happy Thanksgiving from our Nomadic Family to yours!

Mabel Kenyon
Marketing Communications Coordinator