Goodbye October, hello season of too much to do. Every year is the same, actually no, it gets busier every year. It seems now there are 6, 7, 10 things to do on any given evening. Is it social media? My Facebook message inbox gets so full of events, (most of which I would never consider attending if one looked at my profile or the pages I like), that the important messages get buried.
But this isn’t really what I want to talk about, let’s instead focus on all the wonderful things about Fall. The candles are lit, the mulling spices are steeping, the temperatures are dropping. We start planning gatherings with friends and family. I can’t help but want to be out more, out to dinner, out to drink with friends, taking more walks, opening the windows. How about planning the big event… Thanksgiving! For several years now, PFMan and I have held this glutinous event at our home with our closest friends. The majority of us are good cooks, even have a personal chef among us, so it’s a feast. Kevin and Maii, the chef, made the most amazing Fish Tacos last year on T-day Eve and Aunt Dawn (my BFF) makes her corn souffle. Kevin carves the turkey, PFMan tries to assist:-). The wine is poured…. Mmmmmm, I can smell the house already.
Mostly I enjoy a traditional T-day meal, but every year I try to make a second stuffing dish with a new recipe as well as a different greens dish. The magazines call to me from every grocery aisle, luring me in with photographs of a T-day table display and all the yummy goodness upon it.
I will not stray however from my mother’s stuffing recipe which she included in a handmade cookbook loaded with family recipes, the best wedding gift a girl could receive. I’ve included this recipe for you below, with a veggie substitute as well:-).
It would be so kind of you to please leave a family recipe of your own in the comments below. I’d love to see what dishes are special to you and your family. Thank you!
2 lbs bulk sausage (one regular, one sage)*
4 large portabello mushrooms
1 box white button mushrooms
Old bread or bread crumbs (2 bags Pepperidge Farms herb flavored)
5-6 stalks celery peeled & chopped fine (use leaves too)
2 lg onions chopped
liver & gizards from Turkey (pre-cooked) chopped*
2 sticks butter
poultry seasoning (~1-2 tbls)
1 1/2 teas red pepper flakes
Egg (see recipe)
Brown Sausage crumble, remove from heat, set aside.
Melt butter in same pan & brown celery & onion, add to sausage, add s/p, poultry seasoning, mix well. (You may also add some sage and garlic powder if you like).
Add chopped liver & gizzards.
If you use the day old bread (french loaf, etc.) run sections under water and squeeze dry then add to sausage mixture.
If using pre-packaged bread cubes add to mixture plus one egg.
Place in backing dish, place foil on top. Remove foil at 45 min.
Bake @ 350 – 1 hour.
* For vegetarian option, double the mushrooms and eliminate the sausage and turkey parts.