THANKSGIVING

Happy Thanksgiving-A-Few-Days-Late everyone! Hope you all had a good holiday and lots of good food to go with it. This is going to be a long post so hold on to your pants(which are now a little bit tighter) and get ready for some amazing food.

This year we made a feast at my house. My sister came home from grad school and no one  was exempt from helping my mom cook (unless you wanted to feel her wrath…)

Game plan.

Cooking preparations started on Tuesday with chopping and dicing and organizing all the food for the recipes. Then actual cooking (except for the turkey and ham) happened on Wednesday, so that on Thursday all we needed to do was heat up the food.

One of my favorite dishes my mom made this year was her stuffing (along with the corn pudding, green bean casserole, mashed potatoes, rutabaga, biscuits, homemade gravy…it’s not really fair of me to play favorites.) I’m not normally a stuffing person because I don’t see the sense in eating mushy bread when there’s so much other delicious food to enjoy, but this is a stuffing you don’t want to miss. It was flavorful and definitely an original twist on the “normal” stuffing you might see at a Thanksgiving feast.

Ingredients

1 loaf of white bread
1 cup finely chopped onion
1 cup finely chopped celery
Olive oil
3/4 lb sweet Italian sausage
2 eggs
1-2 tbsp poultry seasoning
1 cup chicken (or vegetable) broth

Cut loaf of bread into large cubes and leave overnight to get stale. (Or, bake in 250° oven for 15 mins.) Sauté onion and celery in 2 tbsp butter and 1 tbsp olive oil till very soft. Set aside till cool.

Sauté 3/4 lb crumbled, raw, sweet Italian sausage meat in 1 tbsp olive oil till cooked. Pour off fat and set aside to cool.

Put stale bread cubes in a large bowl. Add onion and celery mixture. browned sausage, eggs, and poultry seasoning. Mix everything together till well blended. Add  chicken broth until mixture is well moistened but not soaking wet.

Place in greased 9 x 13 baking dish. Cover with foil, bake at 350° for 30-45 minutes.

My sister also made some delicious additions to the meal including this pear cocktail:

http://www.two-tarts.com/2011/09/vanilla-pear-and-vodka-cocktail.html

Pear seemed to be a theme of the evening because she made this pear cake as well:

http://seattlest.com/2005/11/15/seattlest_macrina_true_love_and_ginger_cake.php

ambrosia, my pumpkin cupcakes, pear tart, and my aunt’s apple pie with ice cream

It doesn’t need to be Thanksgiving for you to enjoy any of these recipes! They’re good all holiday season (and year round!)

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