Thanksgiving Feasts – it’s all about the sides


A. Woj

Some of our favorite Thanksgiving side dishes!

Charlie Canning, Reporter

JouThanksgiving is right around the corner, and you know what that means. Family, football,and food! The thanksgiving feast is one of the most anticipated meals of the year for thousandsof households across the country. Turkey, stuffing, potatoes, and beans are just a few of the most classic and delicious things to eat for thanksgiving.

Thanksgiving is always a big celebration in the Canning household. I look forward to theincredible food and quality time I get to spend with my family. I love all the food, but my favorite has to be the stuffing. The stuffing just ties everything else together so well, it’s a masterpiece of culinary skills.

I want everyone to be able to enjoy many different types of thanksgiving food so I included the recipe my mom uses. Enjoy!


1 pound ground pork sausage

1 tablespoon butter

6 stalks chopped celery

2 onions, chopped

2 (1 pound) loaves day-old white bread, torn into small pieces

1 1/2 teaspoons sage seasoning mixture

salt and pepper to taste

2 eggs, lightly beaten

1 cup chicken broth


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.

Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

Drain and set aside.

Melt the butter in a large saucepan over medium heat. Place the celery and onions in the

saucepan, and slowly cook and stir until tender.

Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.

Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should

be moist, not mushy.

Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is

brown and crisp.