I know, it’s quite presumptuous of me to use an exclamation point after the word Monday. What is the opposite of an exclamation point anyway?
I propose inverting the exclamation point and turning the dot into an evil-looking smiley face. Don’t you think that would be appropriate?
This morning I could focus on the fact that I have gargantuan holes in my kitchen wall. Or I could think about how my bathroom may not be finished by Christmas, much less Thanksgiving. Or I could sit and watch my kitchen sink drip, because now that’s also leaking now. Those old pipes must have been jarred when we tore at the wall it’s resting against. However, today I’m looking on the bright side.
I am showered!
I am alive!!
I have buckets to catch my drips!!!
Do you like my tree? It’s actually much cuter in person. You can’t see all my bright ornaments in this photo
because I’m a lousy photographer, but I have a whole gaggle of small vintage ornaments at the top, and I have these gold long hanging ornaments that are really old and glisten in the lights of my tree. Thankfully it’s fire retardant! You see, there are so many reasons to be thankful this Monday.
After all it is nearly Thanksgiving and not Christmas, so I should be dwelling on the ‘thanks’ and not the ‘giving’ just yet. BUT, I love you, and so I’m going to give you something anyway.
A recipe! :~)
Now you’re excited. Aren’t you?
This one is fully edible. I promise!
Thanksgiving Stuffing torn from the pages of an unknown magazine, and brought to you by Jimmy Dean himself.
Ok, well not really by Jimmy Dean himself. More like me, but it’s his recipe.
Ingredients: 2 pkgs. regular flavor Jimmy Dean sausage; 8 oz. fresh mushrooms, sliced; 1 1/2 c. diced onions; 3/4 c. diced carrots; 1 1/2 c. diced celery; 3 garlic cloves, minced; 1 pkg frozen spinach, thawed and drained; 2 tsp dried rosemary; 2 tsp poultry seasoning; 1 tsp black pepper; 1 pkg (15 oz) herbed dry bread cubes (the kind you buy in a bag); 2 c. chicken broth; 1 egg, lightly beaten
Directions: Preheat oven to 325 degrees. Cook sausage. Drain fat. Add mushroom, onions, carrots, celery, and garlic. Cook for 10 minutes, stirring frequently. Transfer to a large bowl and add remaining ingredients. Stir well. Pour into a buttered 4-quart casserole dish, and bake covered for 60 minutes. Remove from oven and serve.
FringeMan loves it. I’ve been making for about 7 years worth of Thanksgivings.
Here’s the big question of the season…DO YOU LIKE YOUR STUFFING IN THE BIRD OR OUT OF THE BIRD?