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Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.
Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.
Michael and I both think that this cornbread-topped sausage bake is delicious. It’s a great recipe to make in the fall or winter, but that’s not going to stop us from making it whenever we want. I used andouille sausage in my version of the recipe, but you could also use cooked Italian sausage. It would also be easy to switch out the veggies for whatever you happen to have on hand.