This is a simple make ahead recipe and it freezes well. Use for stuffing your turkey, or simply bake in a casserole dish. Read through the recipe before beginning, you’ll see how simple it is! Chicken or vegetable broth can be used in this recipe. Makes 12 cups (24 servings).

Ingredients

1 (12 ounce) package corn bread mix
1 teaspoon dried thyme
1 pound sausage, cooked and drained
2 teaspoons ground sage
1 tablespoon butter
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt
3/4 cup chopped onion
1 cup vegetable broth
3 stalks celery, chopped

Directions

1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. In a sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist.

Loosely stuff in fowl or casserole dish and bake at 350 degrees F for 30 minutes or until heated to 160 degrees F.

This is a lovely creamy soup of toasty butternut squash. A real winner when the Monterey fog rolls in and reminds us that it can get nippy in California.

Ingredients

• 2 Butternut Squash
• 4 tablespoons sweet butter
• 1 onion sliced thinly
• 1 tablespoon thyme, chopped
• 1 tablespoon sage, chopped
• 1/2 nutmeg, grated
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 4 tablespoons maple syrup
• 4 tablespoons apple cider vinegar
• Salt and pepper

Preparation

1. Pre-heat oven to 375°F. Cut squash lengthwise and seed. Rub with olive oil and season with salt and pepper. Roast face down on a parchment lined cookie sheet until tender (about 45 minutes).

2. In a soup pot sweat onions in butter until translucent. Add thyme, sage, and nutmeg and season with salt.

3. Scrape squash from peel into pan with onions. Add stock and simmer for 1 hour. Taste and adjust salt and pepper. Add maple syrup, cream and cider vinegar.

4. Puree in a food processor (probably in batches depending on the size of your processor).

5. Heat and serve with a dollop of herbed goat cheese and a few drops of chili oil.

Yummy

or a list of goodies.