Stuffing and Brussels Sprouts are our go to for Thanksgiving Side Dishes. This show-stopping stuffing recipe has currents and sausage, then wrapped in bacon and sage and Brussels Sprouts get a full overhaul gratin style.
It feels way too early to be writing about Thanksgiving. Whether it’s because it feels as though my twins JUST started pre-school, or that Lucy recently had her 1st birthday, I can’t seem to wrap my head around the fact that Thanksgiving is slightly more than 2 weeks away (2!).
I wish I was writing about the amazing Indian Summer we’re having, but we’re not so let’s just drop that topic for now.
Brussels Sprouts are so polarizing it’s crazy. They’re packed with Vitamin C (which has me eating them by the bowlful so I don’t catch the new school year plagues) and other essential vitamins and minerals, plus a bit of iron making them excellent for growing kids.
Apparently that still doesn’t make them good for my husband. Here I mixed them with an apple, some mustard, lemon juice and garlic before topping with a cheddar cheese breadcrumb mixture.
I had never seen stuffing served this way before, but after I went a bit crazy with recipe research (specifically on BBC Good Food, see recipe inspiration here) I knew I had to make it.
This discovery makes me fairly bummed out that I’ve never been in England or Scotland for Christmas or “Brits-giving” (since Thanksgiving is an entirely North American event, the Brits of course created their own holiday for feasting around Fall Harvest). Hopefully one day I can make it back and see how one of my Great Aunts makes stuffing.
Back to the dish. This stuffing is packed with flavours. Currants, sausage, and all the usual Thanksgiving flavour boosters like celery, onion, and sage. Can we just pause for a minute about how it’s wrapped in BACON?!
Does your background hold any holiday traditions that aren’t common in North America? I’d love to hear about them. It’s great to keep a tradition, but have a new spin on it.
Other Thanksgiving Side Dishes ideas:
This show-stopping stuffing recipe has currents and sausage, then wrapped in bacon and sage and Brussels Sprouts get a full overhaul gratin style.
- 3/4 lbs brussels sprouts, trimmed and halved
- 1 Granny Smith Apple, chopped into 1" pieces
- 1 medium garlic clove, minced
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/2 cup grated cheddar cheese*
- 1/2 cup panko breadcrumbs
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp olive oil
- 1 celery rib / stick, finely chopped
- 1 small white or yellow onion, finely chopped
- 1 medium garlic clove, minced
- 2 links mild Italian Sausage, casings removed and roughly chopped
- 1/2 cup dried currants (or cranberries)
- 4 slices 1" thick country or French bread, torn into small pieces or blitzed in a food processor
- 3 tbsp chopped fresh sage leaves, plus 10 whole leaves for lining pan
- 1/4 cup chopped fresh parsley leaves and tender stems
- 1 large egg
- 10 slices bacon
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
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Preheat oven to 400° F. In an 8 x 8 oven proof dish (casserole) mix together brussels sprouts, apple pieces, garlic, mustard, and lemon juice. Season lightly with salt and pepper.
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In a small bowl mix together breadcrumbs, cheddar cheese, and thyme leaves. Scatter over top of brussels sprouts.
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Cover with foil and bake for 15 minutes. Remove foil and continue to bake for 15-20 minutes more until top is golden brown. **
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Preheat oven to 375° F.
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Line the bottom of a loaf pan (mine was approx. 9" x 5" around the top) with parchment paper. Line the pan bacon slices saving 2-3 for the top, alternating slices with whole sage leaves.
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Heat oil in a small skillet and cook celery, onion and garlic until starting to soften. Place in a bowl and allow to cool slightly. Add chopped sausage meat, currants, bread pieces, sage, parsley, and egg. Season with salt and pepper. Mash thoroughly together (easiest way to do this with your hands). Place mixture in loaf pan and press down. Cover with remaining bacon pieces.
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Bake for 40-50 minutes. Invert onto a baking sheet lined with non-stick paper and bake at 425° F for 15 minutes or until bacon is crispy. Slice and serve.
* I used old white cheddar cheese in this recipe, but any cheddar will do.
** Brussels sprouts can be placed in fridge and reheat at a lower temperature the next day.
Enjoy! xo
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