It's Tuesday evening and we have been
getting ready for our parents to arrive tomorrow.
Groceries have been bought.
Flowers have been arranged.
Beds are being fluffed.
We are so excited to see them!
It has been our tradition to host Thanksgiving
with our parents for 10 years now.
Wow. A decade!
I mentioned last year in this post
that I have cooked the same menu every year.
We enjoy it so much,
I see no need to try something new. :)
My mom always brings a breakfast casserole
for Thanksgiving morning
and my mother-in-law always makes
her delicious apple pies.
Things are a little different this year, though.
I will be spending Wednesday,
the major food prep day,
at the cancer center getting my third
(then I'll be halfway there!).
But I'm not worried--
my sweet girls have happily
volunteered to take over prepping duties.
Hadley has claimed the mashed potato casserole
and Sierra will make the cranberry sauce
and begin the stuffing.
I also ordered our rolls and bread from
the local bakery where Sierra works.
Our moms are covering Wednesday
and Friday dinners, too.
Many hands make light work.
It's going to be wonderful!
Based on the last two treatments, I'm
hopeful that I will feel great through the weekend.
I'm looking forward to making wreaths
on Friday and going to get our Christmas tree on Sunday.
But first, I will savor every minute of this Thanksgiving.
And here's a little gift for you--
the recipe for the most awesome stuffing you'll ever eat!
Trust me. :)
Savory Stuffing with Sausage
loaf of sturdy white bread (I use sourdough)
1 pound Italian sausage
1/4 c butter
1 large chopped onion
2c finely chopped celery
1 diced carrot
1 bay leaf
1 1/2c chopped mushrooms
1/2-3/4c chopped fresh herbs--
parsley, sage, rosemary and thyme
(I bet you just read that singing Simon and Garfunkel in your head)
1/2c toasted pine nuts
3/4-1 1/4c chicken broth
2 eggs, lightly beaten
Cube bread and let air dry for several hours or toast in oven
at 350 degrees for 10 minutes.
Trasfer to large bowl and set aside.
Remove sausage from casings, if needed.
Crumble and brown in pan. Remove and drain.
Melt butter in large saute pan.
Stir in mirepoix (onion, celery, carrot).
Add bay leaf and stir over medium heat for 8 minutes.
Stir in mushrooms and sausage.
Cover and saute 3 more minutes,
then remove from heat.
Remove bay leaf and add sauteed mixture,
herbs and pine nuts to bread.
Toss mixture and add broth, 1/4c at a time,
until bread seems moist but not soggy.
Add s&p to taste.
Add eggs and mix gently.
Spoon into a large, buttered baking dish.
Cover with buttered foil.
Bake at 350 degrees for 20 minutes.
Remove foil and bake 15 more minutes,
until crusted over.
I wish each of you a wonderful Thanksgiving.
We have so much for which to be thankful!
My Ebenezer List
6. a decluttered home
7. time with our parents
8. helping hands
9. my husband, who is taking the day off
to be with me during my treatment tomorrow
10. making memories