1. A Thanksgiving Recipe You’ll Want to Gobble Up

    What do you have to be thankful for this month? Perhaps your health, your family, a friendship, a good job, a new opportunity, your beautiful home, or even the opportunity to spend some quality time with the ones you love for the Thanksgiving holiday over delicious food.

    Most likely, you have Thanksgiving memories from when you were a younger child. From the decorations, to the cranberry dressing, to the pumpkin pie recipe passed down in your family, Thanksgiving is a day to carry on traditions, especially ones related to food.

    Where did those traditions begin? The First Thanksgiving took place in 1621 and contained turkey, clams, berries, fruit, pumpkin, and squash. Many of those foods have become staples in today’s traditional Thanksgiving dinner. Fried, baked, stuffed, or broiled, turkey, no matter how prepared, is the most common dish with more than 270 million turkeys raised for the holiday according to U.S. Senate Committee on Agriculture, Nutrition & Forestry.

    Of course, you can always start your own traditions, too! Our Neal Communities’ “Holidays” Pinterest Board is full of great ideas to get you started. From table runners, to centerpieces, to front door decorating ideas and even fingernail painting inspirations, new ideas are waiting for you to be discovered!

    We would love to hear your traditional and untraditional recipe ideas!

    Enjoy this delicious Chicken Apple Sausage and Feta Salad  from one of our very own Neal Employees!

    Salad Ingredients

    • 1 pack of Aidells Chicken Apple Sausage
    • 2 zucchinis cut into ¼ inch thick slices
    • Salt and Pepper
    • 1 Tbs. Olive Oil
    • Garlic Powder
    • Mixed Green
    • 1 package Feta Cheese (crumbled)
    • 1 Large Red Apple cubed
    • Sunflower Seeds
    • Pumpkin Seeds
    • 1 Tbs. fresh basil

    Dressing Ingredients

    • ¼ cup Balsamic Vinegar
    • 1 Tbs. Honey
    • Salt and Pepper
    • 2/3 cup olice oil
    • 2 Tbs Water
    • 1 Tbs chopped fresh basil
    • 1 Tbs chopped green onions


    Heat an indoor grill-pan to medium to high heat (or regular pan if no grill-pan on hand).   Slice Sausages lengthwise and grill until browned on each side, approximately 5 to 6 minutes on each side.  Remove from grill and cut into bite size pieces.  Return pieces to grill pan until somewhat crispy.  Remove and set aside to cool.

    Coat Zucchini slices with olive oil, salt, pepper, and a bit of garlic powder.  Grill zucchini on grill pan on both sides, approximately 3 to 4 minutes on each side over med heat.  Remove from pan and set aside to cool.

    In large salad bowl, layer as follows:  mixed greens, feta cheese, apples, and sausages and zucchini.  Toss lightly and sprinkle with sunflower seeds, pumpkin seeds, and fresh basil.

    Whisk together all salad dressing ingredients in a bowl or a small jar or serving container.

    Dressing can either be tossed in or left on side to add by individual preference, and then ENJOY!

    Wishing you a happy Thanksgiving!

  2. Gobble Gobble! Happy Thanksgiving! Don’t forget the stuffing!

    Everyone has a favorite Thanksgiving recipe. Perhaps it is your grandmother’s famous oyster stuffing, or your mother’s incredible pumpkin pie, whatever it may be it is sure to conjure up fond memories of past Thanksgiving celebrations.
    Those tempting aromas drifting from the kitchen on Thanksgiving morning are enough to tempt any one’s taste buds!
    One of our family favorites at Neal Communities is a recipe that we’ve been serving for many years. Thanksgiving would not be Thanksgiving without cornbread and sausage stuffing!
    Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Also, the stuffing is so easy to make that it’s sure to become a favorite side year-round.

    •  1 pound sweet Italian turkey sausage, (about 4 links), casings removed
    •  2 cups finely chopped onion
    •  1 1/2 cups finely chopped celery
    •  1/4 teaspoon salt
    •  Freshly ground pepper, to taste
    •  2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
    •  1/4 cup chopped fresh parsley
    •  1 tablespoon chopped fresh sage
    •  1 1/2-3 cups reduced-sodium chicken broth


    1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
    2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
    3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
    4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.