I can’t stop eating plantain chips. I’m giving them up, cold turkey. And I’m doing a sugar detox. My face is being stupid. I’m annoyed.

That’s was way too negative to start off a post like that. Let’s turn things around! This weekend was WONDERFUL.

So remember how I told you that I was going to be teaching a cooking class for CrossFit Thin Air at Brickhouse 40? Well that was all true. And that’s exactly what I did. Laura was kind enough to go with me so we could take her car and I could have company on the two hour drive. My car doesn’t do very well on roads that go on an incline. Or decline. Or roads with snow. Or ice. Or fog. Or really any other conditions other than clear skies at 70 degrees.

Anywho, the facility was amazing. Brickhouse 40 is this gorgeous interior design building turned restaurant with an awesome little “test kitchen.” So over 40 people came to the class and I cooked up this dish that you are about to read over. AND I made them my Chewy Pecan Pie Brittle. A friend told me that I can’t call those delicious things brittle, but I need to rename them Caramel Pecan Chews. I won’t, but it is an idea. So just keep that in mind when you eat them. Either way, the crowd seemed to love both of the samples  which made me very happy. It’s a bit nerve wracking cooking in front of people…liiiiike what if it doesn’t come out right. I didn’t even taste anything before I served it. Scary. Thankfully mountain folk seem to like my cooking. Therefore I like them.

sweet kitchen. weird face.

little did most people know, i was pittin’ out bad in that shirt. wait, is that a shadow or a pit stain? you’ll never know. nor will i.

Heather, the best woman EVER, who brought me up there and took wonderful care of me. Amazing, amazing person.

Speaking of people I like, here’s a story of someone I don’t know but like already. So last week, this woman named Megan emailed me and told me about her friend Matt and that his birthday was going to be over the weekend. Well, she told me that since she couldn’t wrap me up in a bow for her friend’s bday, it would be wonderful if I could make him a bday video or send him an email, or something fun like that. And since I’m not creative nor do I know how to make a video on a Mac, I sent him a birthday picture and email. The picture included my unattractive self, after a workout, and a message of how I hope his birthday is wonderful. But the coolest part of it all is that Megan sent me a video of him reading my email AND sent me a picture of the two of them holding my face. It’s like we’re the three best friends that anyone could have.

you guys are awesome!

4.9 from 20 reviews

Save Print
Thanksgiving Caramelized Onion & Sausage Stuffing
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1lb ground pork sausage
  • 2 yellow onions, sliced
  • 1 sweet potato or yam
  • 1 container of mushrooms, roughly chopped
  • 2 tablespoons white wine vinegar
  • 1 cup pecans, chopped
  • 2 eggs, beaten
  • ⅓ cup chicken broth
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fat of choice
  • 1 garlic clove, minced
  • salt and pepper, to taste

Instructions
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
  2. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
  3. While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
  4. When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
  5. Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
  6. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
  7. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
  8. Eat it up!!!! OMG OMG, its so good.