Last year I hosted my first Thanksgiving. It was a lot of work, but a lot of fun, too. I may have gone a little overboard creating a menu, but everything turned out great thanks to my husband's contribution of a detailed calendar of when to put what in the oven, etc.
My parents hosted Thanksgiving this year, and my husband requested I bring two dishes from last year: maple-mashed sweet potatoes and chorizo cornbread stuffing.
Most of my Thanksgiving menu last year was courtesy Rachael Ray, whose recipes I have surprisingly come to love. I'm not much of a daytime talk show viewer, given that I work full-time away from the home, and I really don't spend a lot of time on the Food Network. Though that is slowly changing! Sunday mornings are my favorite time to turn the Food Network on and just let it run while I'm making pancakes and eggs. Anyway, long story short, after a successful Thanksgiving with her recipes, I've tried others and they've also been great.
I highly recommend the maple-mashed sweet potatoes. They are mashed with, you guessed it, real maple syrup - and butter. How can you go wrong?
You can find the recipe I used here:
And the chorizo cornbread stuffing ... yum ... it's perfect for me because I LOVE stuffing, but I avoid gluten. That's a tough one. If you make this recipe, use Pamela's Cornbread and Muffin Mix. It's the perfect amount of sweetness, and beats out any other cornbread ready-made mix that I've tried. And no I'm not being paid to say that. I honestly think that that mix helps make this stuffing work.
You can find the recipe I used for this stuffing here:
Enjoy!
