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How To Hack Your Thanksgiving Stuffing

Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. And then we share the recipes with you! Today, we bring you a dish made by our CEO, aka “Big Mouth,” Craig Kanarick. Welcome to Mouthsgiving 2016!

This year, for our annual Mouthsgiving, I was excited to cook something in particular for the team. For the last few years, I've been revving up my cornbread stuffing at home with popcorn flour. The popcorn flour keeps it fluffy while amping up the corn flavor... It's corn two ways! Having perfected the recipe for my family, I decided it was ready for our staff potluck.

What follows is a new recipe for stuffing that uses some of my favorite Mouth products – French Onion Confit by Three Little Figs, Dried Cranberries and Blueberries from Vincent Family Cranberries, Brined and Roasted Pumpkin Seeds from Stony Brook Wholehearted and, of course, Sea Salt Pipcorn from Pipsnacks to make the popcorn flour. (I am currently snacking on the pumpkin seeds while I write this.)

The whole process takes about 90 minutes from start to finish – 30 minutes of prep and 60 minutes of cooking. Not bad. Especially if I can convince my son to do the chopping.

I make this stuffing in a Dutch oven. If you don't have a Dutch oven, cook it in pot and transfer it to a baking pan or a casserole dish or whatever you want.

Craig's Sausage And Popcorn Cornbread Stuffing

1 pound sweet Italian sausage (or 1.5 pounds of meaty mushrooms like shitake or portobello)
2 tablespoons Enzo Organic Extra Virgin Olive Oil
2 celery stalks, finely chopped
1 jar French Onion Confit
½ cup parsley, finely chopped
½ cup sage, finely chopped 
½ cup thyme
1 egg (optional)
1 cup chicken (or vegetable) broth
1 loaf cornbread (yeah, I know that's not precise)
1 bag Sea Salt Pipcorn
1 package Dried Cranberries & Blueberries
1 package Brined and Roasted Pumpkin Seeds


1. Preheat oven to 325°.
2. Remove sausage from casings and break up meat into small pieces (about the size of grapes).
3. Dutch oven over medium-high heat and coat bottom with EVOO. Brown sausage (or mushrooms), then remove with a slotted spoon, leaving oil behind.
4. Add celery, season with salt and pepper and cook until softish (about 5 minutes).
5. Mix in Three Little Figs French Onion Confit, finely chopped herbs and reserved sausage for 1 minute then turn off heat.
6. In a separate bowl, beat an egg then mix in the broth (this will give the mixture body). Add the egg-broth mixture to Dutch oven to deglaze bottom.
7. Break up cornbread then add it, dried fruit and pumpkin seeds to Dutch oven.
8. Blend popcorn in a food processor and pulse 2 minutes or until it turns into a powder. (Be careful when removing the lid – this stuff doesn’t stain, but it’ll fly everywhere if you’re not careful, and it sticks to your clothes like crazy!)
9. Add popcorn flour to the cornbread mixture, toss until well-combined, then season to taste.
10. Cover and put the whole thing in the preheated oven for 45 minutes. If you’re serving soon, uncover and cook for another 15 minutes to brown the top. If not, let it cool. It's great after sitting for day in the fridge.

Total time: 90 minutes
Serves: 6-16 (depending on how hungry they are)

The 2016 Mouthsgiving Menu

Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels

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