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The chef-instructors at the Ģ����Ƶ are here to help you achieve the Thanksgiving spread of your dreams without making the time spent cooking and baking feel like a chore. Think big, bold, flavorful, and abundant, without the pages-long grocery list, full-day cooking frenzy, and frantic dash to get dishes on the table.

Here's a sample menu to get you started:

• One appetizer to rule them all: Director of Education Hervé Guillard will wheel away your worries with his Baked Brie Cheese. This set-it-and-forget-it starter can be adorned with whatever’s in your fridge: caramelized onions, hot honey, fruit jams, and even cranberry relish. 
• The main event: Try Lead Chef-Instructor Shawn Matijevich's  Cartoon-Style Turkey “Leg” Roast. This one will take time, but you'll be rewarded with serious wow factor. Plus, all the components can be prepped two to three days ahead. 
• And for dessert: Pastry & Baking Arts Chef-Instructor Kierin Baldwin shares her guide (and recipes) for a decadent holiday cookie spread, achieved by manipulating a single cookie dough base to create multiple variations: Three Doughs, Nine Holiday Cookie Recipes.

And where does that leave us? The sides, and some say they’re the best part of the whole meal.

Culinary Arts Chef-Instructor Leif Evans is here with his recipe for cornbread stuffing. It starts with a homemade cornbread (though no shame in store-bought) that is mixed with sausage, sautéed vegetables, and fresh herbs like sage, parsley, and thyme.

“This was a recipe my grandmother used to make,” said Chef Leif about the stuffing. 

A few pointers from Chef Leif on this side dish: “Make sure not to overcook the cornbread because it will be baked again in the stuffing,” he cautions.

He recommends using a 9-inch square pan for the stuffing so it’s on the thicker side.

Best of all, this dish can be made one to two days in advance.

“Pull the stuffing out of the fridge and let it come to room temperature so it does not go into the oven ice cold. If it’s not cold, it should reheat in about 30 minutes. If it’s getting too much color, cover it with foil and let it keep heating until heated through,” shared Chef Leif.

For those seeking a meatless meal, check out:

• Figs in a Blanket
• Chef Gill's Rosemary-Walnut Squash
• Miso-Sesame Roasted Cauliflower

With just a little planning, a delicious holiday meal is within reach. Here’s the recipe for Chef Leif’s cornbread stuffing, it makes for a fabulous turkey day side or a cozy meal any time of the year.

Recipe

Chef Leif's Cornbread-Sausage Stuffing

Makes one 9x9-inch stuffing

Ingredients

Cornbread:

1½ cups sugar
½ cup butter, room temperature
3 eggs
2 cups buttermilk
2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons lard

Cornbread Sausage Stuffing:

1 pound sweet Italian sausage, removed from casings
3 ribs celery, diced
2 small or 1 medium onion, diced
5-6 garlic cloves, minced
6-8 fresh sage leaves, minced
¼ bunch parsley, minced
10-12 springs of thyme, picked
1 cornbread round
1 - 1 ½ quarts chicken stock

Directions

Procedure for Cornbread:

1. Preheat the oven to 400°F.
2. Place a 10-inch cast-iron pan in the oven for 8-10 minutes.
3. In a large bowl, cream the butter and sugar. 
4. Whisk in the eggs one at a time.
5. Mix in the buttermilk and cornmeal until fully incorporated. 
6. In a separate bowl, combine the flour, baking powder, and salt.
7. Mix the dry ingredients into the cornmeal batter. Do not over mix. 
8. Carefully remove the cast-iron from the oven and add the lard, swirling to coat the entire pan.
9. Pour in the batter and place the cast-iron on a baking sheet. Place it in the oven and bake for approximately 30-35 minutes. A toothpick inserted into the center should come out clean. If it does not, return the cornbread to the oven for a few more minutes.
10. Turn the cornbread out of the cast-iron pan and place on cooling rack until fully cooled.

Procedure for Cornbread Sausage Stuffing:

1. Preheat the oven to 350°F. 
2. In a sauté pan, brown the sausage meat. Remove the sausage from pan and set aside. 
3. In the same pan, sauté the celery and onion in the sausage renderings until soft. Season with salt and pepper. Add the minced garlic and cook for a few minutes. 
4. Remove the sauteed vegetables from the pan and combine them with the sausage and fresh herbs. Break the cornbread round into medium chunks and combine with the meat mixture.
5. Add the chicken stock a little at a time, mixing continuously, until you reach your desired moisture level. Adjust seasoning as desired. (Chef's note: I stop adding stock when the mixture starts making a “flop flop” sound when being mixed.)
6. Pour the mixture into a 9’’ casserole dish and bake until golden brown, approximately 30-35 minutes. 
7. Remove from the oven and serve hot.