My real Thanksgiving happens at the in-law’s. I brought over a salad, Brussels sprouts and a pumpkin pie. I want to take this opportunity to extol the virtues of the Brussels sprout. It is a misunderstood vegetable; despite the fact they are a nutritional bounty, most people believe that they hate them. However, I will guess they have never had them cooked properly. If you over cook Brussels, they become mushy, bitter and have a unpleasant smell, but if you gently braise them to just tender, you will be amply rewarded.
Brown ½ lb sweet Italian sausage, or bacon (cut in to ½ inch pieces). Take the sausage out of the pan, add 1 whole onion (finely chopped) and 1 clove minced garlic. Sauté for 5 minutes, till softened. Trim ends off a 1 lb of Brussels sprouts, cut in half. Add Brussels, along with enough chicken stock so that the sprouts are half submerged. Cover. Cook till fork tender (remember, don’t overcook!!! ) Toss sausage back in. Salt and pepper to taste. Add grated parmesan if you would like.