Video Cooking Class Coming This Week


One of my very favorite passions in life, is entertaining at home. I love to plan a meal, design the flowers, the table settings, and shop and cook for friends and family. This week, as we begin the countdown for Thanksgiving, I will be preparing three of my children's favorite dishes. We have been so blessed to be able to share Thanksgiving each year, with my closest friend and her beautiful family. We each prepare certain dishes that we would like to bring. I will be showing you how to make my legendary Champagne chestnut sausage stuffing, Sweet potato casserole, and Champagne Butternut Squash soup. So, grab your aprons, and a bowl and a spoon. I will list the ingredients below. Let's cook!

Champagne Butternut Squash Soup

chicken broth 4-6 cups

6 cups of chopped roasted butternut squash

1/2 cup of fresh herbs, pulverized in food processor (rosemary, thyme, marjorum)

salt and pepper to taste

1-2 cups of sweet champagne

Optional add an onion, carrots, creme fraiche


Champagne chestnut sausage stuffing

tear up on dozen croissants and let them dry out on a cookie tray, for two days

2 cups of mirepoix, chopped onion, celery, carrot

1 cup finely processed herbs, rosemary, thyme, sage, and marjorum

chopped mushrooms

chopped sweet breakfast sausages

one large jar of cooked and peeled chestnuts

chicken broth to taste

champagne to taste


Sweet Potato Casserole

6 large sweet potatos

1 cup heavy cream

1/2cup butter

1cup of chopped pecans, optional

1 tsp salt

1/2 tsp. ground nutmeg

9 full size cinnamon graham crackers, crushed

1 10 oz bag of small marshmallows





On Tuesday, we will cook!

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