Salt, Pepper, Red Pepper Flake

I saw this cool technique for making a veggie burger on Diners Drive-ins and Dives where instead of pressing the tofu before frying it, the chef pressed the tofu right on the grill. I knew I had to try this and the first attempt was making these veggie “meatballs”. When you press the tofu right on the grill you save a million paper towels, and you can just sort of leave it there and forget about it. It takes about an hour on a med-low temp and you only have to flip it once. The result is a really nice chewy tofu that adds a great texture to any vegetarian meat replacement. I served these tofu-balls with udon noodles and zucchini tossed in a simple romesco sauce.

Regular stuffing I’m not crazy about. I know that’s blasphemy to most people around this time of the year, but I just really don’t care about it that much! Cornbread stuffing though, one that’s loaded with sausage and studded with tart cranberries, is a totally different story. I can’t get enough of the stuff! I decided to borrow these flavors for a pre-Thanksgiving polenta I made the other night to hold me over for the big event! Make this this weekend to hold you over like I did, or make a big pot of it to serve as a twist on a thanksgiving side dish. Either way you and your family will love it! This is a sponsored post from the great people at Jones Dairy Farm, and if you want more great Thanksgiving inspiration you can check out their Facebook page.