Bleu Cheese Vinagrette Salad

I need a fresh side (and also I want to learn to start making yummy salads), so I'm going to try this one out for dinner today!

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• 2 hearts romaine, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon dried oregano leaves
• 2 teaspoons sugar
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/4 pound blue cheese crumbles, in specialty cheese section of your market
• Salt and pepper
• 1/2 cup croutons

Place lettuce in large bowl and cut/tear lettuce pieces to desired size.
Combine garlic, oregano, sugar, 1/2 of bleu cheese and vinegar in a small bowl and set aside.
Add oil to dressing in slow stream and mix to spread onto the leaves
Add the rest of the bleu cheese to the salad
Pour vinegar mixture over salad & add salt and pepper to taste

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Sausage Cornbread Stuffing

My mom made this stuffing for Thanksgiving this year, and it is utterly the most amazing, flavorful stuffing I have ever had. I copied it exactly from this recipe because there is literally nothing I would do to change it...but I definitely plan on it being a staple for Thanksgivings from now on.

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2 (8 ounce) packages corn bread mix
2 tablespoons vegetable oil
1 pound spicy pork sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
3/4 cup chicken broth
1/4 cup unsalted butter, melted
1/4 cup chopped fresh parsley
2 teaspoons rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Bake cornbread according to package directions. Cool and crumble into a large bowl.

Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.

Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.

Bake at 350 heat for 35 to 45 minutes.

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