Over the years our Thanksgiving meal has morphed the times as most of our has. Once upon a time one turkey was enough, now we easily go through two, and perhaps will need three shortly. Also, a baked turkey made the traditional way was standard. Now my father has mastered the art of deep frying and one is always made that way, sadly speak that plate is often the first empty. It’s one example of how things sometimes need to be shaken up a bit to avoid the mundane or banal. Also, as great as your traditional stuffing may be, if you host every year, maybe it’s time to surprise your guest this year and make a things a little differently. With that in mind, we’ve got couple of recipes for sides that will play more than just a supporting role to the headlining turkey, but also make the annual tradition not so “traditional”. This recipe for a cornbread dressing that can also stand alone as a side dish.

Now for all the changes to the dinner menu, some of the traditions have remained the same such as my Dad, brothers, Uncles, and cousins all yelling at the TV screen during the football games as if they can affect the outcome. My Mom, sisters, and I in the kitchen working away, talking, catching up on things we missed throughout the year. For us cooking while chatting, notice the order, is half the fun and this recipe for Cornbread Dressing with Sage Croutons doesn’t take so long that you can enjoy the activity without eating most of the day.

Cornbread Dressing with Sage Croutons – Total Time 1 hour 40 minutes

Ingredients

10 Cups 1-inch cubed savory cornbread

3 ½ cups chicken broth

4 Cups of torn, 1-inch pieces white Pullman bread slices

¾ cup unsalted butter, Melted and divided

2 Tsp. chopped fresh sage

1 lb. thick-cut Bacon, chopped

1 cup chopped celery

¼ cup chopped fresh parsley

2 cups yellow onion chopped

1 ½ cups chopped Gala apple

2 Tsp. fresh Thyme leaves

3 large eggs

½ tsp. ground black pepper