Here it is almost the beginning of winter and fall seems like a blur. It seems I was on a treadmill and didn’t know when to get off. We had our anniversary sale, followed by some classes, then our 10-day shop hop, followed by a trip to Quilt Market in Houston and as soon as I got back from that turned around and went to visit my grandchildren (and their parents) on the other side of the country! Back home a few days ago, I am now in the throes of preparations for my most favorite holiday of the year, Thanksgiving.
No one worries about presents, cards, or the pressures of the December holidays……just good food, family and camaraderie. In the spirit of Thanksgiving, I want to share with you my recipe for stuffing. Years ago, I started with the basic bread, onion and celery stuffing and kept changing it little by little. Here is how I have been making it over the last several years.
Jinny’s Thanksgiving Stuffing
Makes 12 cups of stuffing
1 ½ cups chopped celery, including leaves
1 cup finely chopped onion
¾ cup Smart Balance
9 cups sprouted wheat soft bread cubes
1 lb. ground hot sausage (Jimmy Dean or Bob Evans)
3 cups peeled and coarsely chopped apples
1 ½ cups chopped pecans
1 ½ teaspoons salt
1 teaspoon ground sage or two tablespoons finely chopped fresh sage
1 teaspoon dried thyme or 2 tablespoons finely chopped fresh thyme
½ teaspoon ground pepper
In a large kettle, melt the Smart Balance and add the celery and onions. Stir and cook until celery is tender. In a separate skillet, cut the sausage into chunks and cook until crumbly. Add all ingredients to the onion/celery kettle and mix well. Taste for seasoning and add extra seasonings as necessary. Stuff the turkey cavities just before roasting. Put any leftovers in an oven proof dish, dot with more Smart Balance, cover and bake the last two hours of roasting the turkey.