“Happy Thanksgiving Everyone…An Easy Stuffing Recipe For You”

There is so much I am thankful for; ducks at the park, Birch Bark trees, Mother’s day cards, food I like to cook and eat… the list goes on and on.

I hope your days are filled with many wonderful moments with family and friends and you are at peace with yourself and with those around you.

If you celebrate Thanksgiving, I hope you have a happy one. These are some of the pictures I wanted to share with you that put a smile on my face. I included my stuffing recipe, it’s so easy and so delicious.

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Stuffing Recipe

We usually get about a 20 lb. turkey, so I use about 4 loaves of bread. If all your stuffing doesn’t fit in the turkey, you can always cook it for about 20 minutes separately in the oven and have it for another meal.

• 4 loaves of bread, I cut mine in cubes, my husband tears the bread, do whatever you prefer.
• Poultry Seasoning. If you prefer use, Parsley, Sage, Rosemary, and Thyme…just think of the song years ago, Scarborough Fair by Simon & Garfunkel, do you remember it?
• Butter – lots, 2 or 3 or 4 sticks – whatever it takes to moisten it.
• 4 – 5 stalks celery – cut in cubes
• 1 large onion, (add more if you want) cut in cubes
• salt/pepper

O.K. This is so easy, now melt the butter in an iron skillet, or any skillet you have.

Add the celery and onion until wilted.

Add the cut up bread and poultry seasoning (I just add it until the bread is covered, I stir, add more, then if I think it needs more, I add more) – sorry I never measured it. Now add salt and pepper. If you are using the spices mentioned above instead of the poultry seasonings, sorry I never measured those either, I just add those spices on top, stir, add them again & taste it to see if I added enough. Don’t worry, you really don’t have to measure if you don’t want to. It will be delicious!

Stir while cooking until it appears brown. That’s it, now you are ready to fill the cavity of the turkey. I usually use a spoon to scoop all the stuffing in the bird. You can wait a little bit until it cools a bit before putting it in the turkey. Remember to close the opening up with poultry lacers (if you don’t find them anywhere else, I saw them for sale on Amazon)

Just a side note, I am a Vegetarian, so I make mine like the above instructions, only difference is, I use olive oil instead of butter and I cook it for about 20 minutes outside the bird in another baking dish. I watch my cholesterol numbers closely and olive oil is better for me.

Enjoy!

I want to also thank-you all for the inspiration and encouragement you have given me this past year just by taking the time to take a peek at my blog posts. I love sharing my thoughts and art with you and I hope you have been inspired in some way or I have brightened up your day. Feel free to leave a comment. I would love to hear from you.

Have a wonderful Thanksgiving,

Vicki