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.

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.

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Thanksgiving Caramelized Onion & Sausage Stuffing

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4.9 from 34 reviews

  • Yield: 4 1x


  • 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
  • 1/3 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


  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.

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  1. Meghan Bronkema says:

    Looking this up for the THIRD year in a row for Thanksgiving! Classic

  2. Dena says:

    This recipe was excellent. Made it for Thanksgiving and it was a huge hit!

  3. Cathy says:

    I am going to try this using Ground beef instead of pork as my inlaws are coming this year and they do not eat pork. Thanks!

  4. David says:

    We’ve been making this every Thanksgiving for the past 3 years. Love it!

  5. Kristin says:

    I made this tonight for dinner and it was so delicious!! Thank you!! I omitted the vinegar because my hubby doesn’t like it .. but what does the vinegar do anyway? I made chicken too but I think next time I’ll just add another sweet potato and just have that!!

  6. Giulietta Garland says:

    Excellent! I added chopped and slightly sauteed celery, since celery is always part of my stuffing. I didn’t read the directions for what kind of pan to put it in and used an 8X8 size, so it took longer to cook. Turned out delicious, though.

  7. Deb says:

    Is it possible to omit the nuts? Family member has a nut allergy. Any substitution suggestions?

    1. juli says:

      absolutely! you can just remove it all together!

  8. Christine K says:

    This recipe is great and very tasty, but reader beware: caramelizing onions takes much longer than 10-15 minutes. A true caramelization takes at least 45 minutes on LOW, so allow yourself time. Otherwise, you’re gonna have bitter, burned onions and nobody wants that.

  9. Vickie says:

    It’s 2022. I found your recipe YEARS ago and it’s been a staple ever since. I misplaced your LAMINATED recipe I’ve been using for the past 5 years. I was panicked thinking I couldn’t find it. Luckily I did ten years of Pinterest sleuthing and was so excited to find it, AND that the link is still live. So many websites are broken now from my 2014 Pinterest saves. Since using this recipe I’ve graduated from a single girl, to newly married, to now mom of three taking this to the school Thanksgiving potluck in a week. It’s THAT GOOD! Thanks for giving my family a unique classic! My kids are going to enshrine this for generations to come, and I’m not exaggerating. They always make sure I’m cooking it! They are 8 and 6 (and a 2 year old, but he doesn’t know what he likes yet) so they have many more years of this to enjoy. Thank you for it! You are very talented.

    1. juli says:

      awwwww that is SO FREAKING COOL you’ve made the recipe for that long. i can’t believe you laminated the recipe haha! that is incredible! thank you so much for making the recipe so many times!