Ciabatta and Sausage Dressing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage version) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.
I had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this is one fantastic dressing.

Also try my more traditional Thanksgiving Day dressing.

Ciabatta and Sausage Stuffing
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 8-10 servings
  • 3 tablespoons. unsalted butter, divided
  • 1 (1 pound) roll bulk sage breakfast sausage
  • 1 medium carrot, diced
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • 2 cups turkey stock (chicken stock can be substituted)
  • 1/3 cup olive oil
  • 2 tablespoons freshly chopped parsley, plus more for garnish
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rubbed sage
  • 1 (12 ounce) loaf ciabatta bread, cut into 1" pieces
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 375 F.
  2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  3. Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  4. Add remaining butter to the skillet and melt.
  5. Add the carrot, onion and celery and saute until starting to soften.
  6. Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  7. Season with salt and pepper.
  8. Pour mixture into a 9" x 13" baking dish and spread out evenly.
  9. Bake 30-35 minutes or until golden brown and hot.
  10. Serve garnished with more parsley if desired.

Smoked Rosemary Nuts

Nothing is easier than smoking nuts. I use my Weber Smokey Mountain Smoker, but you can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking raw nuts only takes 20-25 minutes, so why not make a batch today for the big game?

Smoked Rosemary NutsThese smoked rosemary nuts have a fantastic light rosemary taste (and aroma). They are a wonderful variation on your ‘usual’ smoked hot nuts. Also try my spicy smoked nuts. They have a bit more kick than these rosemary-infused nuts.

Smoked Rosemary Nuts
Recipe type: Appetizer
Cuisine: American
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  • 1 pound raw nuts (I used a mix of peanuts, pecans, almonds and cashews)
  • 1/2 teaspoon powdered rosemary (if unavailable, grind some dried rosemary with a mortar and pestle)
  • 3 teaspoons dark brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  1. Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
  2. Place the nuts in a medium bowl.
  3. Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
  4. Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
  5. Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
  6. Spread nuts out on a foil-lined baking sheet to cool and dry completely.
  7. Serve.
  8. Store in an airtight container.

Rosemary Chicken Wings with Herb Dipping Sauce

These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. The flavor is just like that of a whole roasted chicken, but served as easy finger food. The herb dipping sauce really compliments the herby flavor of the chicken. I served them with Ranch dressing too, but honestly, you won’t need it.

Rosemary Chicken Wings with Herb Dipping SauceI made the wings on my Char Broil Big Easy, using the Wingin’ator 3000 modification. You can make them in the oven or on your grill instead.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Rosemary Chicken Wings with Herb Dipping Sauce
Recipe type: Main
Cuisine: American
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Serves: 4-8 servings
  • 3-4 pounds chicken wings, separated
  • 8 cloves garlic, minced
  • 2 tablespoons dried rosemary, crushed
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 2 cups apple juice
  • Teaspoon or more red pepper flake
  • Lemon, if desired
  • Herb dipping sauce
  1. Place chicken into a large resealable baggie or container.
  2. Add the rosemary, garlic, pepper, salt and apple juice. Seal and toss
  3. Let marinate for 1 hour, flipping occasionally.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Serve with fresh lemon for drizzling and herb dipping sauce.
  6. Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for 15 minutes. Remove from grill, squeeze on fresh lemon juice, and enjoy.