Nate is the Techie / Barbecue-y half of the House of Annie team. Born in Hawaii, his favorite hobby is surfing...WEB surfing that is.
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One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!
Chestnut and Sausage Stuffing
Over the years, we’ve made many different turkey recipes for Thanksgiving. The famous Good Eats Roast Turkey by Alton Brown was the most often used recipe. We’ve also used other recipes, like Melinda Lee’s apple juice-based Master Brine, our WSM Smoked Turkey, and a disastrous pineapple brined, smoked turkey (shudder).
For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing. Continue reading Gourmet Chestnut and Sausage Stuffing Recipe→
Try this sweet and simple side dish, which is elegant enough for a Thanksgiving party but also humble enough for a weeknight meal.
Honey-Glazed Yams
Annie made this dish for Thanksgiving last year, but we’ve only gotten around to posting it now. They were tuber-rific! I think we scarfed these down even before the turkey came out! My mom, who was visiting us in San Jose then, asked Annie for the recipe so that she could make it for the family Christmas party back home in Honolulu.
Looking for a flavorful side dish for your Thanksgiving or Christmas party? There’s no compromising on flavor with this creamy Winter greens gratin.
Updated 17 Nov 2009
Originally posted 25 Nov 2006
Annie last made this gratin a while ago but I wanted to revisit it because it was such a memorable dish. It was one of two, fantastic side dishes that she made for a Thanksgiving party at our place. (The other was a really wonderful green bean casserole that I unfortunately don’t have very good pictures of – guess we’ll have to make it again soon!)
