Gobble till ya Wobble {Thanksgiving Menu}

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I say this every year, but seriously HOW IN THE WORLD is THANKSGIVING in 2 1/2 WEEKS??? Really? How? How fast can the time fly by?  THANKSGIVING is upon us!! 

You ask WHAT in the world am I planning on serving? Well, I have a list of traditional favs that I have put my own little twist on to make perfect and  I am sharing all my yummies today. 

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No Thanksgiving is complete without and AMAZING Bird. Thanks to Aunt Jan, who made the rub for the first ever fried turkey I had that I am sharing the TOM TERRIFIC TURKEY RUB it is sure to be a HIT!
And last year I did a BRINE and OMG it was insane! So moist and yummy!!

Cranberry Orange Pineapple Salad is to DIE for and everyone, even Hubs who claims to hate any sort of gelatin loves this!!

Birdie’s Best Ever Dressing really is the BEST EVER! I worked on this recipe for about 5 years and it is PERFECT!!

Sweet Potato Soufflé another FANTAB side that can’t be passed up!!  It really isn’t the same ole sweet potatoes

Brussels Sprouts, I know everyone turns up their noses but, they are DELISH!!! Follow these easy steps and even your picky bro-in-law will gobble them up!!

Mama B’s Salad  roasted sweet potato, greens, cheese, you can not go wrong!!

What are you serving this year for Thanksgiving?
xoxo. Mama Bird

Bird’s (best ever!) Dressing

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I have been working on the “perfect” Thanksgiving dressing for over 5 years now and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make, doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Pepperidge Farm bread crumbs, I mix the Herb & Cornbread and its great! They now that they have 2 different textures; cubes & crumbs. Feel free to use whatever bread you like.

Oh, did I mention it makes a TON!! Feel free to cut recipe in half.

16 oz  Herb & Corn Bread Stuffing (apx a bag and a half)

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb sweet  Italian Sausage

2 Granny Smith apples, diced

2 sticks Butter, melted &  halved

1 tsp salt

1/2 tsp red pepper flakes

2 tsp basil

2 c Parmesan Cheese

1 c white wine

1 c chicken broth

1 c milk

Cook Italian Sausage & add to stuffing,melt butter; sauté onion & celery add to stuffing, add wine & chicken broth to sauté pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased broiler pan (this makes a thiner,crisper dressing; ifyou prefer thicker, use a 9×13 pan) depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

xoxo, Mama Bird

Green Tomato Pie

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As I have mentioned before, I have tomatoes coming out of my eyeballs! I love tomato pie and had never tried it with green tomatoes! Thought I would give it a whirl! I started with spreading about 1 tablespoon of whole ground mustard on the bottom of the pie shell, then I sliced my tomatoes.

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Then I mixed apx one cup of shredded Swiss cheese and 1 cup of mayo with fresh basil, you can use whatever you like; thyme, oregano etc.

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Bake apx 35 mins until hot and bubbly, allow to cool slightly prior to cutting. This is the same recipe I use with RED tomatoes and it too is FANTAB! If using RED tomatoes be sure to de-seed as they get very watery. Enjoy!!

Today’s recipe is linked to the following, pop on over and check out more great recipes!

tmtt3 Tues at the Table

xoxo, Mama Bird

Carrots, carrots & more carrots

Fan-tab carrots! I, who would tell you that I do not even care for cooked carrots have found & of course adapted to fit my fam a terrific and oh so easy little side dish that goes with practically everything.
1 lb bag of mini carrots
1 Tb butter
1 Tb brown sugar
2 tsp fresh grated ginger
sea salt & fresh ground pepper
In large preferably non-stick skillet, melt butter, add sugar then ginger & carrots. Season with salt & pepper saute for 2 min then add 1 cup water bring to boil and cook until fork tender. Liquid will reduce a make a syrup. They are yum-eeee. My 2 yr old LOVED these, he kept asking for more!

For more great VEGGIE Recipes GO HERE!!

eat your Brussels Sprouts!

Brussels Sprouts immediately make most people tum up their noses. This recipe will change your opinion on these little green balls of goodness. I promise!
1 1/2 lbs Brussels Sprouts, trimmed and cut in half or quartered based on size
3 Tb olive oil
1 tsp Kosher Salt
1/2 tsp pepper
Preheat oven to 400 In large bowl mix the above ingredients. Pour out onto a foil covered rimmed cookie sheet cut side down (key to a perfect roasting!) Bake 25-35 mins shaking pan every 7 mins. Cook until deep brown. Can be served hot or room temp. Serve with balsamic vinegar. DELISH!!