Give Thanks

Happy Thanksgiving everyone!! Boy am I stuffed! Today we celebrated at the home of Jeff's paternal grandparents, Jake and Dana. They live in North Brookfield, NY near Jeff's hometown of Waterville. (about an hour away from us)

My father-in-law Daryl is the oldest of 7 children and Jeff is the oldest of 15 grandchildren so there was a packed house, just the way I like it!! 

The food at Jake and Dana's with Jeff's uncles in the background

Caiden and Jeff thinking about getting a 3rd helping

On Tuesday evening we hosted the holiday with my family and Jeff's parents. My brother and sister had places to go today so it's just nice to be able to get everyone together regardless of the day.

 My brother Jason his daughter Nevaeh and my sister Lisa

      Caiden, Rosemary, my brother's fiance Steph and baby Nevaeh

  Proud Poppa

      nom nom nom

One of my all time favorite dishes to serve is Rosemary Sourdough Stuffing I found in my Better Homes and Gardens magazine back in 1996, and have used it ever since. (It's been folded and refolded for years and will eventually fall apart)

Everyone loves it! Give it a try.

ROSEMARY SOURDOUGH STUFFING

 Better Homes and Gardens magazine, November 1996

•3 cups sliced assorted fresh mushrooms, such as shiitake, brown, or white

•1 cup sliced celery

•1 cup chopped onion

•1/2 cup margarine or butter

•1/4 cup snipped parsley

•1 tsp. dried rosemary, crushed

•1/2 tsp. pepper

•8 cups dry sourdough bread cubes (*)

•1/2 to 3/4 cup chicken broth

In a large saucepan, cook fresh mushrooms, celery, and onion in hot margarine or butter until celery in tender but not brown; remove from heat. Stir in parsley, dried rosemary, and pepper.

(I omit the pepper and dried rosemary for good ole' Bells Seasoning)

Place dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough chicken broth to moisten, tossing gently to coat the bread cubes.

Use the stuffing to stuff one 8- to 12-pound turkey or bake separately in a casserole, covered, in a 325 F degree oven for 40 to 45 minutes or in a 375 F degree oven for 20 to 30 minutes or until heated through. (If the stuffing is baked inside the turkey, the temperature of the cooked stuffing should register at least 165 F degrees in the center.) Makes 8-12 servings.

* To make dry bread cubes for stuffing, cut the bread into 1/2-inch square pieces, You’ll need 12 to 14 slices of bread for 8 cups of dry cubes. Spread in a single layer in a 15 x 10 x 2-inch baking pan. Bake in a 300 F degree oven for 10 to 15 minutes or until dry, stirring twice; cool. (The bread will continue to dry and crisp as it cools. Or, let stand loosely covered, at room temperature for 8-12 hours.)

I love the holidays! I love being with family and making memories for my son. And that I'm thankful for!!!