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Tag: stuffing

  • The Thanksgiving Leftovers Meal You Didn’t Know You Needed

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    Your leftovers never tasted so good.

    a plate of thanksgiving nachos

    I think one of the best parts of Thanksgiving dinners is the leftovers. Don’t get me wrong, I love Thanksgiving dinner and sitting around the table with family and sharing a meal. But those leftovers are so good and I always fight for my share.

    Turkey Leftovers have always stolen the spotlight of great leftover recipes (I look forward to a Hot Turkey Sandwich every year). But I wanted to create something to use all the little leftover bites… Enter these Thanksgiving Nachos!

    I thought I loved Thanksgiving Leftovers before, but wait until you try these nachos.

    Tortilla chips are seasoned with poultry seasoning to really bring the Thanksgiving flavor. Top with leftover turkey, Thanksgiving vegetables (surprisingly the Brussels sprouts were the biggest hit!), and stuffing. Add a sprinkle of cheese. And then top with stuffing crumbles on top (to have some crispy bits) and dollop with cranberry sauce. Bake until the cheese is melted and bubbly.

    Want to really take these to the next level? Drizzle your leftover gravy over top right before serving for the ultimate Thanksgiving treat.

    The best part about this recipe is it is easily customized to your liking! Add whatever leftovers you have and try new combinations.

    More Leftover Thanksgiving Recipes

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    • Preheat the oven to 375°F.

    • Place the tortilla chips on a large rimmed baking sheet and lightly spray with cooking spray. Sprinkle the seasonings over the chips and toss well to coat. Bake for 5 minutes.

    • Remove from the oven and top with the turkey.

    • Chop the vegetables and sprinkle over the turkey. Crumble 1 cup of the stuffing over the nachos.

    • Add the cheese, and top with the remaining ½ cup of crumbled stuffing. Dollop small spoonfuls of cranberry sauce over top.

    • Increase the oven temperature to 400°F and bake for an additional 10 to 12 minutes or until the cheese is melted and bubbly.

    • Top with fresh parsley and serve with gravy for dipping.

    Small dollops of mashed potatoes can be added before baking, I recommend heating the mashed potatoes.
    Sour cream is another great dipping sauce.

    Calories: 498 | Carbohydrates: 51g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 873mg | Potassium: 245mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1381IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Holly Nilsson

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  • Sausage and Cornbread Dressing – Simply Scratch

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    Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds. This recipe serves 10.

    I’ve died and gone to cornbread dressing heaven.

    While pulling together my Thanksgiving menu I usually go through my many notebooks of hand written recipes in search of something I’ve jotted down in the past and never got around to making. I was flipping through pages when I found this gem and I can’t believe I’ve never shared it! It’s a classic. Browned sausage, toasty cornbread and fresh herbs? A recipe SO simple yet packed with lots of flavor.

    Sausage and Cornbread DressingSausage and Cornbread Dressing

    I then built the rest of menu around this stuffing. Did you see these cinnamon roasted hot honey sweet potatoes, giblet gravy or this apple and herb roasted turkey?

    ingredients for Sausage and Cornbread Dressingingredients for Sausage and Cornbread Dressing

    To Make This Sausage and Cornbread Dressing You Will Need:

    • olive oil spray – For use ghee oil spray for pan.
    • cornbread – Use homemade or store-bought.
    • pork breakfast sausage – Use mild or hot pork breakfast sausage.
    • celery – Lends earthy flavor and delicious texture.
    • yellow onion – Adds a sweet and subtle onion flavor to the soup.
    • parsley – Adds pop of green and herbaceous flavor.
    • rosemary (fresh) –  Adds a pine-like or woodsy flavor with notes of  lemon, pepper and sage.
    • sage (fresh) – Gives a woodsy, earthy and slight peppery flavor with notes of citrusy mint.
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • low-sodium chicken broth – Use homemade or store-bought.
    • egg – Needed to bind the stuffing ingredients together.
    • kosher salt – Enhances the flavors in this recipe.

    hot pork sausagehot pork sausage

    What type of Pork is best for Cornbread stuffing (err dressing)?

    I like to use hot pork sausage because I think the subtle heat works nicely with the sweetness of the cornbread. However, mild pork sausage would be just as delicious.

    cubed cornbreadcubed cornbread

    Toast the Cornbread:

    Preheat your oven to 400℉ (or 200℃).

    Line a rimmed sheet pan with parchment and spray lightly with olive oil spray.  Then cut cornbread into 1-inch cubes. You will need 6 cups or about 16 ounces total.

    cornbread cubes on sheet pancornbread cubes on sheet pan

    Arrange the cornbread cubes in an even layer and bake for 10 to 14 minutes, rotating the pan halfway through.

    toasted cornbread cubestoasted cornbread cubes

    Once golden, remove and set aside to cool.

    Reduce the oven temperature to 350°F (or 180°C).

    add toasted cornbread to large bowladd toasted cornbread to large bowl

    Once cool, add to a large mixing bowl.

    Brown sausage in skilletBrown sausage in skillet

    Meanwhile, brown 1 pound hot or mild pork breakfast sausage until fully cooked and browned.

    transfer browned sausage to paper towel lined dish to draintransfer browned sausage to paper towel lined dish to drain

    Transfer to a paper towel lined plate and set aside.

    add onions and celery to skilletadd onions and celery to skillet

    Drain off all but 2 tablespoons fat from the sausage and add in 1½ cups sliced celery and 1 cup diced yellow onion. Cook on medium to medium-low heat until tender and the onions translucent. About 10 to 12 minutes.

    add sausage and sauteed veggies to corbreadadd sausage and sauteed veggies to corbread

    To the cornbread, add the sausage, celery and onions.

    add chopped fresh sage, rosemary and parselyadd chopped fresh sage, rosemary and parsely

    Next, measure and add 1/2 teaspoon kosher salt, 2 tablespoons minced parsley and 1 tablespoon each of minced rosemary, sage and thyme.

    beat egg with brothbeat egg with broth

    To 1½ cups of low-sodium chicken broth, crack in 1 large egg and whisk until incorporated.

    pour into bowlpour into bowl

    Pour that into the bowl with the stuffing ingredients.

    toss to combinetoss to combine

    Gently toss to combine.

    I like big pieces of cornbread along with some crumbles in my stuffing. However, feel free to mix it up however you prefer.

    transfer sausage and cornbread dressing to lightly sprayed casserole dishtransfer sausage and cornbread dressing to lightly sprayed casserole dish

    Spray a 3-quart casserole dish with olive oil spray and transfer the stuffing mixture.

    just baked Sausage and Cornbread Dressingjust baked Sausage and Cornbread Dressing

     Bake (at 350℉ or 180℃) and for 30 minutes, rotating halfway through, or until the top is golden brown. Serve immediately.

    Can You make Cornbread Dressing in advance?

    Yes! After transferring the stuffing mixture to the casserole dish, cover tightly with plastic wrap and refrigerate 1 to 2 days! Then uncover and bake when you’re ready.

    Sausage and Cornbread DressingSausage and Cornbread Dressing

    Click Here For More Stuffing Recipes!

    Enjoy! And if you give this Sausage and Cornbread Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 10 servings

    Sausage and Cornbread Dressing

    Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds.

    Prep Time: 35 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour 5 minutes

    • olive oil spray
    • 16 ounces cornbread, cubed (or about 6 cups) – homemade or store bought
    • 1 pound bulk pork breakfast sausage, hot or mild
    • 1½ cups sliced celery
    • 1 cup diced yellow onion
    • 1/2 teaspoon kosher salt
    • 2 tablespoons minced parsley
    • 1 tablespoon minced rosemary
    • 1 tablespoon minced sage
    • 1 tablespoon minced thyme leaves
    • 1½ cups low-sodium chicken broth, more or less to your preference
    • 1 large egg

    • Preheat your oven to 400℉ (or 200℃) and lightly spray a 3-quart oven safe baking dish. Set aside.

    • Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.

    • Reduce oven temperature to 350℉ (or 180℃).

    • Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.

    • Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt. Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent. Add this to the bowl with the cornbread and sausage. Add in 1/2 teaspoon kosher salt and all of the herbs.

    • Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.

    • Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1cup, Calories: 311kcal, Carbohydrates: 27g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 708mg, Potassium: 286mg, Fiber: 2g, Sugar: 8g, Vitamin A: 311IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was originally posted on November 15th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Houston Restaurants Open for Thanksgiving 2025 – Houston Press

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    This Thanksgiving — coming up on Thursday, November 28 — skip the stress of cooking and let Houston’s top restaurants treat you to a festive feast. From family-friendly affairs featuring classic roast turkey and all the fixin’s to prix fixe menus featuring bubbles, oysters and TK, here is where to celebrate the season of gratitude with a tasty meal in Houston this year.

    The Audrey, 9595 Six Pines 

    Celebrate Thanksgiving November 27 from 2 to 9 p.m. with a three-course prix fixe featuring roasted parsnip bisque, herb-roasted turkey or chateaubriand and pumpkin pie. Cost is $55–$65 for adults and $18–25 for kids. 

    Bar Bludorn, 9061 Gaylord

    The neighborhood taver is offering a three-course pre-fixe Thanksgiving menu ($75 per person), with a two-course children’s menu for $55. Guests can enjoy holiday classics like roast turkey, squash soup, and stuffing, alongside Bar Bludorn specialties including country ham beignets, steak tartare, steak frites and mushroom ravioli. 

    Bludorn, 807 Taft

    Enjoy a special three-course Thanksgiving dinner of traditional favorites like roast turkey, stuffing, sweet potatoes, and pumpkin pie, alongside Bludorn signatures such as steak tartare, hanger steak and Oysters Everyway. The three-course menu is $105 per person, with a two-course children’s menu available for $55.

    Brennan’s, 3300 Smith
    Enjoy a three-course prix fixe feast of Creole and holiday classics in a cozy, festive atmosphere, open 11 a.m. to 7 p.m.; reservations required. Cost is $87 per person plus tax and tip. Call 713-522-9711.

    Duck N Bao, multiple locations

    Create your own Chinese-inspired Thanksgiving with crispy-skinned Peking duck, soup dumplings, specialty rice, noodles, seafood and vegetable plates. Open regular hours; walk-ins welcome.

    Etoile Cuisine et Bar, 1101-11 Uptown Park

    Étoile will be open for Thanksgiving with a special three-course menu ($78 per adult, $28 per child, plus tax and gratuity) — expect seasonal hors d’oeuvres like butternut squash soup with orange zest, Scottish smoked salmon with dill cream, or chilled shrimp with tarragon cocktail sauce; main courses including free-range roasted turkey with all the classics, braised Akaushi beef, Iberico pork skirt steak, seared salmon, or a fall vegetable risotto with white truffle oil; and vanilla bourbon pecan pie or warm pear and brioche pudding with chocolate sorbet.

    Hongdae 33, 9889 Bellaire
    Break from tradition with all-you-can-eat Korean barbecue in a vibrant, high-energy space. $33 per person for 90 minutes of unlimited food; a la carte drinks available. Walk-ins welcome; no reservations needed.

    Leo’s River Oaks, 2009 West Gray 

    Guests can dine in style a three-course prix fixe from 2 to 9pm with — choose herb-roasted turkey ($75) or filet mignon ($85) with refined sides and pumpkin pie. Kids’ menu available. 

    Navy Blue, 2445 Times 

    The modern American seafood restaurant is hosting a festive three-course Thanksgiving dinner. Guests can choose from signature dishes like crab cakes, seafood gumbo, and seared scallops, as well as seasonal specials including roasted turkey roulade with puff pastry and sweet potato, and hanger steak with kale, bone marrow butter, and sauce bordelaise. The three-course menu is $85 per person, with a two-course children’s menu available for $55.

    Rainbow Lodge, 2011 Ella

    Celebrate Thanksgiving in lodge-style comfort with a three-course menu ($85 per adult, $45 child, plus beverages, tax and gratuity). Highlights include smoked duck gumbo, wild game tasting, Southern-style roast turkey with cornbread dressing and indulgent desserts like warm croissant bread pudding. Late-night snack packs with turkey, dressing, and gravy are also available to-go. 

    Remi, 1080 Uptown Park

    Hotel Granduca’s Remi is offering a pre-fixe Thanksgiving menu with oven-roasted heritage turkey, truffled mac and cheese, spiced pumpkin tarts and artisanal apple Dutch pies in an elegant setting. Seating runs from 10:30 a.m. to 2:30 p.m. for $105/adult and $54/children 10+. Reservations required via OpenTable or at 713-418-1000.

    Roma, 2347 University

    Enjoy a three-course Thanksgiving meal with Italian twists ($55 adults, $25 kids, $35 optional wine pairing), with options from butternut squash soup and hand-carved turkey breast to pecan pie or pumpkin pie.

    Tipping Point Restaurant and Terrace, 9787 Katy Freeway

    Tipping Point will be open on Thanksgiving with a special a la carte or three-course menu for $75. Highlights include raspberry brie en croute, lamb duo with apple chutney, slow-roasted turkey with green beans, cornbread stuffing, rosemary mashed potatoes and a yeast roll, roasted rack of lamb and pecan pie.

    Winsome Prime, 5888 Westheimer

    Winsome Prime will be open on Thanksgiving Day from 10 a.m. to 4 p.m., offering a select menu of customer favorites and holiday specials.

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • Stovetop Stuffing Meat Loaf

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    Stovetop Stuffing Meat Loaf  |  Kitchen Nostalgia

















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