This Thanksgiving I am embracing all of my favorite things in Oklahoma and putting into one super savory stuffing.
The secret to the stuffing is the JC Potter sausage but the KICKER is Suan’s Onion Jam! This stuff is so addictive. If you have not picked up a jar yet then you must run now to your nearest store and get some!
Best of Oklahoma Stuffing
2 packages Shawnee Mills yellow cornbread mix, baked according to packageAasddrdrd
1 package JC Potter sausage, browned
1/2 cup Suan’s Onion Jam
3 cups seasoned bread cubes
1 cup celery, chopped
1 onion, chopped
3 cups chicken broth
1 teaspoon sage
1 teaspoon thyme
1 stick Hiland’s butter, melted
2 eggs beaten
In a medium sized saucepan, sauté the celery and onion. Pour the veggies into a extra large bowl. Add in the bread cubes, crumbled cornbread, onion jam, sausage, sage and thyme. Pour warm broth over the mixture and stir till combined. Cover and allow to set overnight. The next day: preheat oven to 350 degrees. Add in the 2 beaten eggs and stir well. If the stuffing is to thick add additional hot water. Pour prepared stuffing into a well sprayed baking dish and cook for 45 minutes covered and the last 15 minutes uncovered.
Roasted Root Veggies
2 bunches red and golden beets, peeled and cubed
5 cloves whole garlic
1/2 pound fresh Brussels sprouts
1 pound fresh green beans
4 shallots, quartered
3 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
Goat cheese, garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine the beets, garlic, Brussels sprouts, green beans, and shallots. Drizzle with olive oil. Add salt and pepper. Toss together and place on the baking sheet and place into oven . Cook for 20-25 minutes or until beets are tender. Remove from oven and place on a platter. Dot with goat cheese and serve.
**Feel free to substitute with any seasonal root vegetables such as peruvian potatoes, sweet potatoes, or acorn squash.