Can you believe Thanksgiving is next week? The holidays arrive so quickly. My favorite Thanksgiving dish is my mom’s stuffing, and with the holiday approaching I asked myself why I only make it once a year. It’s so flavorful, and there are so many delicious variations. This version follows my mom’s recipe closely — she usually adds Italian sausage, but I kept this one vegetarian and added a personal touch: pecans. The pecans give the stuffing a lovely crunch that complements the other textures and flavors.
What is your favorite Thanksgiving dish? More importantly, what are you thankful for this year? I have many things to be grateful for, but my top three are: 1) my family (which grew this past summer), 2) the privilege of living in a peaceful part of the world, and 3) having nourishing food every day. In Mrs. Cubbison’s “Thanksgiving Survey Across America,” most Americans said they will give thanks for family, health, God, and friends this year. Thanksgiving ranks as one of America’s favorite holidays, just behind Christmas, and turkey remains the most popular menu item. For more survey details, see the original survey results from Mrs. Cubbison’s.
For this recipe I used Mrs. Cubbison’s Corn Bread Stuffing mix, which is widely available in grocery stores. For additional recipe ideas, check Mrs. Cubbison’s social media and ThanksgivingTips resources.
- 1 box Mrs. Cubbison’s corn bread stuffing
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup olive oil
- 1 yellow onion, chopped
- 1 cup celery, chopped
- 1 apple, peeled and chopped
- 1/2 cup pecans
- 2 cups chicken broth (or water for less sodium)
- Preheat the oven to 350°F (175°C).
- In a large saucepan, melt the butter with the olive oil over medium heat.
- Add the chopped onion and celery and cook, stirring occasionally, until softened, about 7 minutes.
- Stir in the chopped apple, pecans, and the corn bread stuffing mix.
- Pour in 2 cups of chicken broth (or water) and mix well so the stuffing is evenly moistened.
- Transfer the mixture to a greased baking dish and cover with aluminum foil.
- Bake for 30 minutes. Remove the foil and bake an additional 15 minutes to develop a crispy top.
This post is sponsored by Mrs. Cubbison’s.