Bad Brad's BBQ Thanksgiving - FOX 32 News Chicago

Bad Brad's BBQ Thanksgiving

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(WJBK) -

Give the oven a little break this year, and try a barbeque Thanksgiving. Bad Brad's BBQ is here to show us how add a little more flavor into the biggest meal of the year.

Mashed Sweet Potatoes

6 # Sweet Potatoes, peeled and large dice
½ # Butter
1 C.. Sugar
2 T. Salt
2 t. Cinnamon
1 t. Nutmeg

Method:
Peel sweet potatoes and cut into a large dice. Put these into a large stock pot and cover with cold water. Bring to a boil, then turn down to a slow simmer. This will take approximately 1 hour. Cook these until fork tender. Strain in a colander. Allow to drain as much water off as possible. Once drained, add sweet potatoes back into the pot that they were cooking in. Add your butter and the rest of the ingredients. Use a large spoon or spatula to incorporate the ingredients. Leave these a little on the chunky side for some texture.

Smoked Sausage, Bacon and Apple Stuffing

6 pcs. Bacon, thinly sliced
1 # Sausage, sliced thin
1 Onion, small dice
5 stalks Celery, small dice
1 Jalapeno, seeds removed, thinly sliced into rings
2 T. Minced Garlic
1 Granny Smith Apple, peeled and cut into a small dice
1 cup Cheddar Cheese, grated
2 Eggs
1 T. Fresh Sage, chopped fine
1 T. Fresh Thyme, chopped fine
 3 C.. Chicken Stock
8 C.. White Bread, Large Dice
6 C.. Cornbread, Large Dice
2 T. Butter, Melted
Salt and Pepper

Method
In a saute pan, cook bacon until it becomes light brown. Remove from pan and set the bacon aside. Add the bacon fat back into the pan and sauté the onions and celery on a low flame until the onions are almost cooked through. Now add the Apples, jalapenos and garlic and cook for another 3 minutes. Season with salt and pepper. Now add the chicken stock to the pan and bring to a boil, then let cool down. In a small bowl, add your eggs, cheese and bacon and mix together and set aside. Dice your white bread and cornbread and dry out in the oven at 300 degrees for 10-15 minutes until crunchy and not brown. Pour the dried bread into a large bowl, add your chicken stock mixture into the bread, along with the herbs and egg mixture. Gently mix together being careful not to break up the bread to much. Pour this into a baking dish, brush the top of the bread with the butter. Cover with foil, bake at 350 for 30 minutes. Remove foil and then cook for another 20, until the top becomes crunchy.

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