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Giving Thanks with Flavor


As the holidays draw near, we all look forward to delicious food and creating memories with family and friends. It’s also a time to give back to those in need.

Giving back has been an integral part of McCormick’s 125th anniversary program, Flavor of Together, which draws to a close this holiday season. People around the world shared stories about flavor. For every story shared – from recipes to memories of family gatherings – McCormick donated $1 to United Way Worldwide to help feed those in need, culminating in a $1.25 million donation.

“Many stories we received throughout the year were about holiday moments because food plays such an important role in what brings people together,” said Chef Kevan Vetter of the McCormick Kitchens. “To celebrate, we’re sharing two holiday recipes we created this year: mini apple pies and corn bread and sausage stuffing, to help families create new memories and traditions while enjoying the flavors they’ve always loved.”

Find more holiday ideas and recipes at www.McCormick.com, www.Facebook.com/McCormickSpice and www.Pinterest.com/mccormickspice.

Corn Bread and Sausage Stuffing


  • 6 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons McCormick® Poultry Seasoning
  • 1 1/2 teaspoons McCormick® Thyme Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 10 cups coarsely crumbled corn bread
  • 1/2 pound cooked and crumbled sausage
  • 1 can (14 1/2 ounces) chicken broth or 1 3/4 cups Kitchen Basics® Original


  1. Preheat oven to 350°F.
  2. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
  3. Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13-by-9-inch baking dish.
  4. Bake 30 to 35 minutes or until heated through and lightly browned.

Easy Mini Apple Pies with Vanilla Whipped Cream


  • Mini Apple Pies:

  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
  • 3 Granny Smith apples, peeled, cored and coarsely chopped
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Ground Cinnamon
  • Topping:

  • 1/4 cup firmly packed brown sugar
  • 1/4 cup flour
  • 2 tablespoons cut up cold butter
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/4 cup chopped walnuts
  • Vanilla Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  1. Preheat oven to 425°F.
  2. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
  3. Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
  4. For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
  5. Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.
  6. Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve Mini Apple Pies with Vanilla Whipped Cream.

Sponsored by McCormick & Company, Inc.