A Weekend of Cooking

Have a Blessed Thanksgiving
Have a Blessed Thanksgiving

The Thanksgiving week has begun and that means cooking.  I love to cook and be creative in the kitchen.  Since my husband and I both work we take breakfast and lunch with us each day.   And since our chickens have been very generous in giving us many eggs each day I decided to cook up a bunch of Breakfast Burrito filling.  I started by making breakfast sausage a few days ago.  This allowed for the sausage to get happy and all the flavors to meld before cooking.

I used some of our home raised ground turkey as the base for the sausage.  I usually mix ground turkey and ground pork but the pork was not back from the butcher when I made the sausage.

Breakfast Sausage


  • 1 lb ground pork, turkey or a combination
  • 1 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. dried thyme
  • 1 pinch ginger
  • 1 tbsp. water


  1. Mix all ingredients and place in refrigerator overnight. You can cook it immediately but if given time to get happy for awhile it is much better. Cook as crumbles in a frying pan for recipes like the Breakfast Burritos or make into patties and serve with any meal. Feel free to double or triple the recipe. I find this disappears quickly at my house.

Cook up the sausage until done then add a dozen or so beaten eggs to the pan and cook until you have a nice sausage and egg scramble.

Sausage Egg Scramble
Sausage Egg Scramble

Now let's build the burritos.  I placed a length of plastic wrap on my assembly plate.  On top of that went the whole wheat tortilla followed by some of the scramble.  On top goes some salsa and a bit of cheese.  We always have salsa and cheese in the house.  Roll the tortilla up then wrap the whole thing in the plastic wrap.

The individually wrapped burritos goes into a zip lock bag ready for the freezer.

Now if I'm running late in the morning we can just grab a couple of these out of the freezer.  By the time we get to work and are ready for breakfast they will be thawed out.  Just unwrap the plastic and heat in the microwave.  Yummy, homemade breakfast.

I also tried a new recipe this week for Pumpkin Muffins which I found on Lovely Little Kitchen website.  I admit it I love almost anything with pumpkin in it.  In fact pumpkin pie is my favorite.  These muffins are made with coconut oil and turned out very moist.  I decided to go one step further than the recipe by making my own cream cheese filling for the muffins.  In my mixer I mixed 8 oz. softened cream cheese with a teaspoon of vanilla and 1/2 cup powdered sugar.  After the muffins cooled I put the filling in a pastry bag with a round tip on it.  I inserted the tip into the muffin and squeezed as I drew the tip out filling the muffin.  Not only do they look great they were delicious.

Pumpkin Muffins with Cream Cheese Filling
Pumpkin Muffins with Cream Cheese Filling

Between cooking and baking the turkeys went to the butcher.  They are now home cooling off so they can be packaged tomorrow and delivered in time for a delicious meal for several families in our area.

It is a lot of fun raising the animals but it is also a lot of work, this time of the year especially.  Soon the barn will seem empty with only the laying hens staying year around.  It will be so rewarding though on Thanksgiving day when we are eating our own home raised turkey.  It is so delicious.

I want to encourage everyone to take some time to think about all your blessings and be thankful for each of them.  Give friends and family a call this week and let them know how much you love and appreciate them.  The people in our lives are so much more than the things.

Many blessing to you and your family this Thanksgiving.


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