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.
Thanksgiving Caramelized Onion & Sausage Stuffing
- Yield: 4 1x
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
- Eat it up!!!! OMG OMG, its so good.
You probably have but if not, have you tried atralin and acanya for your face? They are gels and work amazing! Also glytone fase wash (actually a body wash) is awesome too, 100% improvement! Drysol is a must for no more pitt stains!
There is something about talking in front of a group of people that makes ones pits sweat profusely, even if one isn’t nervous. I hate that. After I teach a class, I have to change my shirt. So embarrassing!
Just out of curiosity, what am I supposed to do with the 2 tablespoons white wine vinegar??
I
I made it last night! Sooo Wonderful!
I didn’t see where to add the VINEGAR so I left it out, and it was still amazing!
No comments on the fact the guy has a “I pooped today” sticker on???
I’m one of the lucky mountain people that got to taste your delicious food! I’m also the one that pointed at the oven to remind you about the sweet potatoes…which I know you didn’t need reminding about, so then I just looked like an a-hole. I think I have an obsession/fear of burning things in the oven, probably because I have had way too many “OH SHIT” moments. So..sorry. Anyway – the stuffing was ridiculous. And I have to say – I hate brittle, so if you wouldn’t have made it for us, I would have never made it, but now, of course, it’s on the menu. It’s chewy and rich and decadent and tastes super naughty and yummy. Thank you for the recipes and thank you for hiking it up to the mountains for us!
I owe my current obsession with plantain chips to you! 🙂 This recipe looks great and I need a stuffing recipe for next week but I eat both paleo and low fodmap so that means no onions and mushrooms. Any suggestions of what might work well instead?
add in some cranberries and maybe some root vegetables!
You are so beautiful. I love your blog! Thank you for all the wonderful Thanksgiving recipes. Can’t wait for your cookbook!! Cheers
Cooked mushrooms make me gag…. Lol just skip em or what else could I use???? Can’t wait to try this very very soon!
I cured my pit stains with naturally fresh crystals the only ingredient is mineral salt….. It works great!!!!!
This looks fantastic! I just made a {paleo} pumpkin bread stuffing this weekend, and it definitely satisfied my “Thanksgiving food” craving for November. Looks like this would be a perfect recipe to add to the Thanksgiving table as well!