Our Thanksgiving


Thanksgiving 2014

Happy Belated Thanksgiving!! ┬áSo our Thanksgiving didn’t quite go as planned…

Ugh. I’m a little tired of saying “things didn’t go as planned” lately. I know that the logical thing to do would be to just stop myself from creating plans in the first place…but I really just can’t help myself. I’m a super-planner and always have been. Look around our house, car, my purse and you’re bound to find a list of mine hanging around. [end tangent]

Anyway…we were SO excited to have almost all of our family over to our new (rental) home in Alabama. And with all that family in town, when would be a better time to take a few family pictures? On our way to take said pictures our little family (Kyle, me, and Baby D) were involved in a head-on collision. We were driving down a two-lane highway and a woman from the other lane drove across the yellow line and hit us head-on. We still don’t know what caused her to do such a thing. Our car is gone, but thankfully we are still here. We are feeling very blessed.

Needless to say a car accident, ambulance trip to the ER, bruises, whiplash, pain meds, etc. are not the best way to start a holiday. I ended up not being able to cook at all with my stirring arm wounded. Thank goodness for moms because the food was still Dee-licious!

thanksgiving food


Our Menu Included:

  • Herb Roasted Turkey & Gravy
  • Plain Dressing
  • Sausage Cornbread Stuffing
  • Mashed Potatoes
  • Sweet Potato Casserole (yes, the kind with marshmallows on top)
  • Broccoli Cheese & Rice Casserole
  • Green Beans with Toasted Almonds
  • Granny’s Homemade Hot Rolls
  • Cranberry Sauce (canned because I was told that if “it doesn’t have ridges, it doesn’t count”
  • Jello with Raspberries (another must-have for the hubby’s family)
  • Apple Pie
  • Pumpkin Pie
  • Pecan Pie
  • Bluebell Vanilla Ice Cream (simply THE best)

Sausage Cornbread Stuffing

sausage cornbread stuffing

This year we will be making two kinds of stuffing…okay, dressing for all of you people that like to point out that it’s not really stuffing unless it was cooked inside of a bird. I’ve always used stuffing and dressing interchangeably, but I know that some are willing to go to battle over the difference.

Whatever you want to call it, this is the carnivore dressing that we dreamed up for this Thanksgiving. I debated about throwing in a few toasted pecans, but with a few not-so-adventurous eaters in attendance, I ended up leaving it sans pecans. This dressing is sure to be a hit on our Thanksgiving table.


  • 2 (16-ounce) bags dried cornbread herb stuffing mix
  • 1 chopped onion
  • 1 lb. ground sage sausage (or Italian sausage)
  • 2 celery stalks, chopped
  • 1 Tbs. thyme
  • 1 Tbs. sage
  • 4 cups chicken stock
  • 1/2 stick butter


  1. Preheat oven to 350 degrees.
  2. In skillet cook sausage until browned and cooked through. Drain excess grease.
  3. Lower heat and add chopped onions and celery. Saute until tender (about 4-6 minutes).
  4. Add sage and thyme.
  5. Combine cornbread mix, sausage, onion, and celery in a large boil. Stir in chicken broth until well combined.
  6. Add stuffing mixture to a 9 X13 casserole dish.
  7. Add butter slices to the top of the casserole and cover with foil.
  8. Bake for 30 minutes. Remove foil and continue to bake until top of stuffing is crisp, about 10-15 more minutes.

BBQ Chicken Bakers

bbq chicken baker

Kyle has been craving BBQ for a couple weeks now, so we finally broke down and made this BBQ chicken baked potatoes last night. They were a HUGE hit!! I popped the baked potatoes in the oven and made the barbecue chicken in the crockpot, which was super easy and almost hands-free meal prep (a huge bonus when you’re taking care of a little baby all day). I have a feeling these will be making it into our regular dinner rotation.

Next time you have a hankering for dinner at your local BBQ joint, save the money and cozy up on the couch with your loved ones and a couple of these bakers. Oh and throw the leftover chicken in a bun for a BBQ chicken sandwich the next day. It’s the dish that keeps on giving…

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