Holiday Gifts Using Mike’s Hot Honey

MERRY CHRISTMAS AND HAPPY HOLIDAYS, ya’ll!

I’m all about some fun Holiday food gifts, in fact, it’s probably my favorite thing to take to Christmas parties! What’s your favorite thing? Mike’s Hot Honey is awesome for gifting – just as a jar of honey or when using it in a recipe like my Honey Roasted Peanuts!

This blog post is sponsored by Mike’s Hot Honey, but all thoughts are my own. There is a link to purchase honey from Walmart. You can purchase the honey next to the jam and peanut butter!

I love both the large 10 ounce bottles and the 1.9 ounce bottles. And the best part? They are made with Chiles and not jalapenos or wasabi – so it actually adds a very flavorful spicy-ness to the honey. 

This recipe can be substituted with almonds, pecans or chex mix! It is super easy and is so delicious, everyone will want their own bag.

This little number is perfect for office holiday gifts to divvy up, something to bring to tailgating (it’ll be gone SO quick) or even just an appetizer at your own home holiday party. Get ready for compliments!

I used plain ole candy gift bags and I tied them together with some ribbon! The simpler, the better, right?

They stay good in the bag for about 3 weeks – so make these honey roasted spicy peanuts at the beginning of the season and they will last the entire month! Pretty awesome, right?

Here’s a little bonus drink recipe to go with your dish! Now I need to hear from you all in the comments – what is your favorite edible gift to bring to friends, family, coworkers and colleagues during the holiday season?

Hope you’re all staying safe and warm, so much goodness to come in 2021. I’ve already been thinking about my word for the year, and I can’t wait to share in an upcoming post.

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Christmas Gifts

Honey Roasted Spicy Peanuts using Mike’s Hot Honey


  • Author: Abby Turner
Scale

Ingredients

  • 2 tablespoons butter
  • 1/3 cup Mike’s Hot Honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 pound peanuts (preferably raw and unsalted)
  • 1/4 cup granulated sugar

Instructions

  1. Pre-heat oven to 350º.
  2. In a large sauce pan over medium heat, stir together the butter, honey, cinnamon and salt.  Heat until butter is melted and bubbly.  Add the peanuts and stir until they are well coated.
  3. On a baking sheet with parchment paper or a silpat, add peanuts in an even layer with room (don’t crowd).  
  4. Cook, rotating peanuts every 5 minutes to prevent burning. Remove peanuts whenever they’ve evenly browned, about 20 minutes.
  5. When peanuts are done, remove from oven and transfer to a metal mixing bowl.  Slowly add the sugar mixture, a little bit at a time, mixing well each time.  Continue to add sugar until the peanuts are coated to your liking.
  6. Lay peanuts on parchment paper to cool.
  7. Serve and enjoy!

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Brie and Pomegranate Naan Dippers

Appetizers might be my favorite thing about the holidays. I totally love the big meal from Thanksgiving, but I also love how food goes from the Big Meal at Thanksgiving to all of the fun handheld appetizers during Christmas. But what is better than tasty handheld appetizers? A quick and easy handheld Christmas appetizer! You know the ones that come together in minutes, are devoured quicker than you can put them out and are a fan favorite? Yah, those are the best types of Christmas appetizers, and the reason for the season (in my opinion).

You know I am obsessed with finding store bought hacks to make everything just a smidge easier and faster. Well, there are couple of very important hacks in this Easy Christmas Appetizer.

First off, don’t try and de-seed your own pomegranate! Buy the arils from the store – super easy and very inexpensive!


Secondly, you can absolutely buy one large piece of naan (or two or three), however, Stonefire makes these naan dippers that make a handheld appetizer even that easier!

Lastly, this recipe is really just about combining all of the different ingredients on the naan. No mixing, or combining, just stacking.

I hope you’ll make this recipe because it is a really easy and fun one to make and looks super festive too! Pomegranates are always such a nice and unexpected touch during the holidays!

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Holiday Appetizer | Brie & Pomegranate Naan Dipper

Brie and Pomegranate Naan Dippers


  • Author: Abby Turner
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 1624 Naan Pieces 1x
Scale

Ingredients

  • 1 wedge of brie
  • 1 container of naan bites or 3 slices of naan
  • 8 ounces of pomegranate arils
  • 1 bunch fresh thyme chopped 
  • ¼ cup brown sugar

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Lay Naan Dippers on a cooking sheet about ½ inch apart. 
  3. Next slice Brie Cheese into thin 1/8 inch slices and lay each piece of cheese on the naan.
  4. Sprinkle brown sugar on top of Brie Cheese followed by the Pomegranate Arils. 
  5. Lastly sprinkle some Thyme on each Naan dipper.  I usually like fresh thyme, but dried works just as well. 
  6. Put in oven for 3-5 minutes until the brie cheese is nice a melted, you just want to avoid the Brie melting all of the way off the Naan.  

Want more Holiday Appetizer recipes:

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Mediterranean Meatballs with a Cinnamon-Pomegranate Glaze

You guys know, I have a thing for Mediterranean food. I mean, ever since I came back from Israel, I have had an obsession with the flavor profiles of the food. I’ve tried to integrate that into every recipe I can possibly create. This one is no different. I took the traditional Meatball that is sometimes served as an appetizer, added some Cinnamon and allspices to it, and here we have it! I created a festive winter glaze with pomegranate juice and balsamic vinegar. You will be going crazy for this easy holiday app, trust me!

Did you know? In Greece and in the Mediterranean – they used the prized spice, Cinnamon not only for desserts like Baklava, but also in savory dishes to help add flavor to low quality meat? That is why in a lot of traditional Greek dishes, you will notice the cinnamon flavor.

I added cinnamon in the meatballs and the glaze, and it came out perfectly. You can definitely smell the holiday aromas as you make this easy holiday app, and?… it’s delicious.

A couple of pro tips as you are making this easy holiday app:

Have you ever cooked a steak on the stove top and then put it in the oven? That is exactly what we are doing here, except we aren’t putting it in the oven, we are just slowly cooking it on the stove top after we sear all of the sides together.

So, start out with the meatballs on high-heat rotating frequently so they don’t burn, then lower the meat to medium-low heat and cook until meatballs are done (8-10 minutes).

You will love how easy these meatballs are, and friends, they’re surprisingly tasty. I just have one request! Don’t write me off! Don’t read this recipe and say nope… can’t do cinnamon in my meat. You will be shocked at how much you love it! You will be coming back for more easy Holiday apps with a Greek twist!

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Easy Holiday Appetizer | Mediterranean Meatballs

Mediterranean Meatballs with a Cinnamon-Pomegranate Glaze


  • Author: Abby Turner
  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 15 minutes
  • Yield: 1216 meatballs 1x
Scale

Ingredients

  • 1 shallot, finely diced
  • 1 lb ground beef or bison
  • 2 tablespoons minced garlic
  • 1 teaspoon of garlic powder, cinnamon, oregano, thyme and nutmeg
  • 1 teaspoon of salt, to taste
  • ½ cup of breadcrumbs
  • 1 cup pomegranate juice
  • 2 tablespoons of honey
  • 1 teaspoon balsamic vinegar
  • Dash of nutmeg, cinnamon, and thyme
  • Salt and Pepper, to taste
  • 1/4 bunch flat leaf parsley, chopped for garnish
  • ½ cup Pomegranate arils, for garnish

Instructions

To Make Glaze:  (best case-make night before… but not imperative for a good glaze)

  1. Over medium-high heat cook 2 tablespoons of olive oil and finely diced shallots until fragrant. 
  2. Add pomegranate juice, honey, and balsamic vinegar and boil together. 
  3. Reduce to simmer and add the dash of nutmeg, cinnamon, and thyme.  
  4. Lastly, add salt and pepper to taste (I find usually I don’t need either). 
  5. Remove from heat and let sit until ready to serve.  The longer you let it sit, the thicker it will get and the better it will be. 

 

To Make Meatballs: 

  1. Mix meat, garlic powder, cinnamon, oregano, thyme and nutmeg (could also sub for garlic powder, cinnamon and allspice). 
  2. Add breadcrumbs and salt and form 12-16 meatballs.  I like to make my meatballs a bit larger as they are appetizer meatballs. 
  3. Over high-heat heat 2 tablespoons of olive oil and put meatballs in skillet. 
  4. Rotating frequently, fry all sides of meatballs and then reduce heat to medium-low. 
  5. Over the next 8-10 minutes, rotate to avoid burning.
  6. Remove from heat and plate. 
  7. Drizzle glaze on top and finish with parsley and pomegranate arils. 

 


Want more Easy Holiday appetizers:

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Rudolph Spritzer

Nothing better to add to a fun appetizer or festive party than a fun drink! And this drink takes the cake, or cookie! Ha A good spritzer starts with a base, adds champagne (some fizz), and then finishes with a shot of your favorite liquid fun! However, this drink can easily be made as a mocktail for the entire party to enjoy, just hold the champs and the shot and you’ve got a festive punch for the whole gang! The pomegranate in this holiday drink gives it a festive Rudolph vibe – thus my Rudolph Spritzer!

So here are the parts that make my Rudolph Spritzer a fun holiday drink!

The base: Always go with Ginger Ale! You could also sub your favorite sparkling water especially if it’s a fun flavor like the Aha! Pomegranate and Berry one.

The Flavor: For the Rudolph Spritzer I’m using Pomegranate Juice. Other juices that are fun for the holidays are cranberry and peppermint! You could do either! Although, I think Peppermint might be better in a milky drink than a juice – but to each their own!

The Sugar: Go with a frozen concentrate! In some of my spritzers I like to go with Frozen Orange Juice, but in this case we are going with Frozen Lemonade.

Pro Tip: Always keep frozen juice concentrate in your freezer! It takes any holiday drink to the next level!

Liquid Fun: Add an entire bottle of Champagne and if you are making a pitcher put a cup of gin or vodka in it.

For the Rim, I promise I have tried it multiple ways, and let me tell you – homemade sugar cookies do not work. You need the soft frosted cookies from the grocery store. Every store has them and they have them throughout the year so this can be a fun drink rim for any occasion! The reason you need these frosted soft sugar cookies is that they crumble super easily!

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Rudolph Spritzer | Christmas Drink

Rudolph Spritzer


  • Author: Abby
Scale

Ingredients

  • 16 ounces of Ginger Ale
  • 1 container of Frozen Lemonade Concentrate
  • 1 cup of Pomegranate Juice
  • 750 mL of Champagne or Prosecco
  • 1 cup of your favorite liquid fun (gin or vodka are great in this!) 

 

The Rim: 

  • 34 crumbled soft sugar cookies 
  • Cake or cookie frosting

Instructions

  1. Pipe the frosting on every rim. Let sit for 5 minutes. 
  2. Crumble the cookies and slowly dip, do not dunk the rim like you do salt, the rim on all sides to coat the icing in sugar cookie dust!
  3. Mix Ginger Ale and Pomegranate juice 
  4. Add Frozen Lemonade about 20 minutes prior to serving. 
  5. Mix well 
  6. At this point,  you can let everyone make their drink individually or you can continue on making a pitcher of an Adult-Friendly Rudolph Spritzer. 

Caveat: It is fun to leave the spritzer without alcohol, let everyone add their champs and shot of choice to their drink as they come in!  That way it becomes like a DIY drink bar! Super fun! 

1 cup of Liquor is about 8 shots.  If you are going to make a pitcher, the pitcher serves 8-10

 


Want more Holiday Appetizer recipes:

Like it? Love it? Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Cranberry Spritzer

Thanksgiving and Christmas – the combined season – is of my favorite time of year!

I love it because there are so many flavors to enjoy, but this time of year, it’s time for ALL of them.

I love a good mimosa, but sometimes orange juice feels a bit summer-y. AmIRight? This Cranberry Spritzer is a Mule that meets a Mimosa that has a splash of gin in it! Bottom line… You can enjoy this holiday drink any time of day.

It’s the perfect addition to your Holiday festivities… or, let’s be real, any day!

This Cranberry Spritzer gets me in the mood for all of the fall things!! Especially since I use Rosé with it! I’m even known to toss a little sparkling Rosé in there for a festive fizz and that is always the right decision to make.

Do you have recipes that get you in the holiday mood? I sure do. And this holiday drink is one of them!

Cranberry is one of those flavors. I love my cranberry chutney and, in my cookbook, coming out I have a festive cranberry and jalapeno dip that accompanies a whipped cream cheese that is to die for.

Have you ordered my cookbook yet? If not, you still have time! You can order that here.

 

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Cranberry Spritzer

Cranberry Spritzer


  • Author: Abby Turner
Scale

Ingredients

  • 1/2 cup honey
  • 2 cups fresh cranberries
  • 2 sprigs fresh rosemary, plus more for serving
  • 1 tablespoon cinnamon
  • 1 bottle (750 ml) Rosé wine
  • 4 ounces elderflower liquor 
  • 1/3 cup cranberry juice
  • 2 blood oranges or regular oranges, sliced for garnish
  • 46 (12 ounce) ginger beers
  • 4 ounces London dry gin

Instructions

  1. 1. To make the cranberry simple syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cinnamon to a boil over high heat. Boil 3-5 minutes until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. Dump into a strainer to extract all of the syrup.
  2. 2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and gin. Chill until ready to serve, up to 2 days. (if using a sparkling rosé, add with ginger beers in step 3 just before serving) 
  3. 3. Add the orange slices and ginger beer (and sparkling rosé, if using) just before serving. 

Want more Festive Party Recipes like this Cranberry Spritzer?

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Time to hear from you in the comments! What’s your favorite Christmas or holiday drink? 

Thanks for being here and trying new things, friends! Wishing you all the best holiday season!

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Cranberry and Pistachio Bark Christmas Candy

Cranberry and Pistachio Bark

Merry Christmas and Happy Holiday season, my friends! Thanks for stopping by for a yummy recipe for your new favorite Christmas candy.

Are you looking for a quick and easy treat to curl up and watch Hallmark movies with this Christmas? Look no further than my special Christmas Candy! Perfect for spending time in front of the fire with your loved ones, but I’ll take it even further. Wow you coworkers, friends and neighbors with this delicious, made-with-love treat.

Let’s dive in to the recipe!

Start with melted white chocolate.

Mix pistachios, cinnamon, and dried cranberries in and sprinkle a few on top! Did I mention I have a great drink to go with this?

Let harden and then Enjoy this tasty Christmas Candy!!

It can’t get easier than that can it!?

Some of my favorite recipes are the ones where you can’t mess up! It doesn’t matter if it’s pretty, neat or however it looks – no one turns down Christmas bark.

I also love all of this Dayspring wrapping paper that I use as my table runner during the holidays! It reads – Be Still and Know that I am God. What a great reminder when the holidays can get crazy and busy, to stop and remember that Jesus is King! He came as a baby in a simple manger as a reminder that we should be still, be quiet, and listen to His voice. I love this season because our reminders are always around us during Christmastime. 

You can shop those great Dayspring items here.

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Cranberry and Pistachio Bark

Cranberry and Pistachio Bark


  • Author: Abby Turner
Scale

Ingredients

  • 10 ounces White Chocolate Bark
  • 1 cup roasted & salted pistachios, with shells off
  • 1 cup dried cranberries (craisins)
  • 1/4 cup each pistachios and cranberries for topping
  • 1 tablespoon cinnamon 
  • parchment paper

Instructions

  1. Melt the white chocolate according to the packaging. 
  2. Mix in 1 cup of pistachios and cranberries and cinnamon 
  3. Lay out on parchment paper sheet.  Spread mixture so the bark is 1/4 inch – 1/2 inch thick. 
  4. Sprinkle remaining 1/4 cup pistachios and cranberries on top and let harden. 
  5. Break into pieces and enjoy! 

Mixture can be doubled and tripled!


Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Thank you all for spending your holiday season making treats with me! Can’t wait to see your tags on social media.

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Thanksgiving Leftover Stuffing Waffles

Biggest question I get for Thanksgiving is what to do with Thanksgiving leftovers. I love all of the food, but sometimes with 8 or 9 different side dishes, you just don’t eat as much and therefore can have food for days. I’ve also not known many people that like to eat the same meal over and over again. That is where my fun thanksgiving leftovers come in!!

You know how you put sugar on your bacon? That’s what this recipe reminds me of. Sweet and Savory. I little bit of maple syrup added to gravy and it completely transforms the taste. Make sure to save some if you need a bit to top your turkey for traditional leftovers later!

Next up, you need your stuffing a little soggy so that it will all stick together which is where the egg and the chicken broth come in! If you feel like it needs a bit more, than add ¼ cup at a time.

This is such a great recipe for an afternoon snack or lunch time meal!

I hope you enjoy this recipe and would love to hear from you what type of recipes you make for your leftovers!

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Leftover Thanksgiving Stuffing Waffles

Thanksgiving Leftover Stuffing Waffles


  • Author: Abby Turner
Scale

Ingredients

  • Leftover Stuffing – need a good Sausage and Sage Stuffing
  • 1 egg
  • 1 cup of chicken broth
  • 1 cup of Gravy 
  • ¼ cup maple syrup

Instructions

  1. Mix egg and chicken broth and add to 3 cups of Leftover stuffing.  Let soak for 5-8 minutes until well combined. 
  2. On belgium waffle iron put 1/4 – 1/2 cup mixture in greased iron and let cook. 
  3. While cooking, mix warmed gravy and syrup together. 
  4. Transfer waffle to a serving platter and serve with hot maple syrup gravy. 
  5. Enjoy! 

Try this recipe for your Thanksgiving Leftovers

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Leftover Turkey and Brie Sandwich

Biggest question I get for Thanksgiving is what to do with Thanksgiving Turkey leftovers. I love all of the food, but sometimes with 8 or 9 different side dishes, you just don’t eat as much and therefore can have food for days. I’ve also not known many people that like to eat the same meal over and over again. That is where my fun thanksgiving leftovers come in!!

This is your basic turkey sandwich with a little pizzazz. I mean come on – everyone eats a turkey sandwich and this one spices it up just a little bit. Using brie cheese really brings out the flavors of the cranberry chutney. If you need that recipe… you can check that out here.

One of the traditions my family has is having Thanksgiving dinner on Wednesday night. That means that we are together the rest of the weekend with dinner and lunches that need to be made.

Creating different options for leftovers really helps us make good use of the food we have made. The kids always love being creative with how we repurpose the same food for days.

This Thanksgiving Turkey Leftovers Sandwich will be a winner… I’m sure of it!

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Leftover Thanksgiving Turkey Sandwich

Leftover Turkey and Brie Sandwich


  • Author: Abby Turner

Ingredients

  • Brie Cheese
  • Turkey Breast
  • Cranberry Chutney
  • Sourdough Bread, toasted
  • Optional: salad greens of some kind (spinach, kale, etc..)

Instructions

  1. Toast sandwich slices.  I like to use mayo to toast mine! 
  2. The last-minute it’s on the grill top, add the brie cheese so it will get soft and melted. 
  3. Layer Cranberry Chutney, Turkey, and greens – which is optional.
  4. Enjoy!

You could also try this Thanksgiving Leftover Recipe!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Cranberry Chutney

And here we are again with a delicious one for your holiday gatherings!

Cranberry Chutney is one of my favorite Thanksgiving recipes. I just love a good Cranberry Chutney.

But to be honest, I’m not sure if it’s because how much I love the ginger and cinnamon.

I’m not sure if it’s how I love the color of the cranberries.

I’m really not sure if it’s just because of how beautiful the recipe is to make.

This one might seem intimidating, but when done right, (and I’m here to help with that!) you’ll knock it out of the park. This is one that gets people talking, when done right. Don’t be afraid to venture out and try new things! My favorite thing on social media is seeing you tag me in your recipes and gatherings and ways you jump out of the box to try new things. So proud of you all!

OKAY, on to the recipe! Get a napkin, because you’ll need to wipe up the drool when you see these photos.

Overall, I think it’s one of my favorites and we always have soo much leftover. This means it’s great for days and also great in this leftover Turkey Sandwich Recipe.

Also, before we go, I wanted to leave you with this special sweet drink to go with all your holiday gatherings! 

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Cranberry Chutney

Cranberry Chutney


  • Author: Abby Turner
Scale

Ingredients

  • 4 cups fresh cranberries
  • 1/2 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon ground cloves
  • 1 cup water

Instructions

  1. Combine everything in a saucepan over medium-high heat. 
  2. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
  3. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld together. 
  4. Enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Also wanted to leave you with encouragement to remember this holiday season as something so special. We’ve all been through one crazy year, and now is the time to be extremely grateful for who – and what – God has blessed us with in our lives. Love to you!

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Sausage and Sage Stuffing

My favorite holiday by far is Fourth of July. There is just something about a holiday in the middle of the summer without all of the hulla-ba-loo. But in a very close second is Thanksgiving. And I think I might like Thanksgiving food the most of any food because of my Sausage and Sage Stuffing. This is unlike any stuffing, or technically dressing, that you will ever eat.

I adapted this recipe from my grandmother’s growing up. There were some years she would put turkey and chicken in it as well, but the sage and spices that build out the robust flavor profile of this recipe make this one you just can’t miss during the holidays.

And yes… I make this Sausage and Sage Stuffing for Friendsgiving AND Christmas Parties

Do you have recipes like that? Recipes that you have carried down through generations, tweaking as you go? My family also has a sweet potato casserole recipe that is amazing that my aunts have made for years. My family is huge… like 30 strong on a Tuesday. Dividing a conquering meals is what we do best.

However, I don’t make the stuffing. I am always relegated to the appetizers. In part because I am what we call G3. Generation 3 – so Gen 1 delegates, Gen 2 cooks the main parts, and then G3 gets the fringe parts of the meal.

With dozens of family members it is a well-oiled machine. And so is this recipe. I do use Sourdough bread instead of white sandwich bread and I love Fresh Market’s Poultry, Rubbed Sage, and Pressed Thyme seasonings – but you can use anything.

My Sausage and Sage Stuffing Recipe is super simple!

1. Make sure your bread is toasty, 2. cook the sausage then add onions and celery and seasonings, dump together 3. Add bread then eggs and chicken broth 4. cook and enjoy!

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Sausage and Sage Stuffing

Sausage and Sage Stuffing


  • Author: Abby Turner
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 1012 1x
Scale

Ingredients

  • 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups) and left out overnight.
  • 1 1/2 tsp poultry seasoning
  • 2 medium yellow onions, finely diced
  • 2 stalks celery, finely diced
  • kosher salt
  • 1 lb Italian sausage, cooked
  • 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, chopped
  • 2 cups chicken stock, low sodium or unsalted

Instructions

  1. Preheat oven to 400F. Grease a large casserole dish.
  2. Place bread chunks in a bowl.  I like to use old bread or sit mine out overnight so that they are a bit crunchy.  You can always toast it in the oven on a low temp like 200F for 20-ish minutes.  
  3. Cook sausage in stove over medium heat.  I like to create different sizes of sausage chunks, so I don’t chop it up too much while I cook it.  
  4. Add the onions and the celery to the skillet and sprinkle them with a bit of salt. Sauté until they are fragrant.
  5. Add 6 tablespoons of the butter to the skillet with the mixture.  When butter is melted, toss in bowl with the bread.
  6. Mix in eggs and sage.
  7. Pour in chicken stock ½ cup at a time until your bread and mixture stick together like a casserole.  I like to make sure that my stuffing is more of a bread pudding and doesn’t fall apart. 
  8. Pour the mixture into your casserole dish and cook for 40 minutes with foil over the top. 
  9. Remove the foil and cook for 3-5 more minutes until the top of the stuffing is toasted.
  10. Let sit for 10 minutes and then enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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