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IBC Women’s Ministry Blog – November 26, 2020

IBC Women’s Ministry Blog – November 26, 2020

November and Loved Ones…and Food, Week 4

Happy Thanksgiving!

I love Thanksgiving. I love hearing what each guest is particularly grateful for. I am more intentional about the food than on any other holiday and we share responsibilities so I like seeing what others like preparing. The celebration includes flowers and dishes given to me by my mom. I use the fancy stuff at the dinner table and if anything gets broken then no worries, it is truly about the people not the decor. My daughter, Susan makes an appetizer in the shape of a turkey and this delights me.

We have more than one dessert option. I take the time to make the pie edges pretty, usually leaf cutouts. Since the meal preparation is significant (and fun in itself), we set a rule for no rushing, don’t eat and run. We linger at the table. Isn’t it nice to visit?!

I clear off the dishes and everyone does a quick and silly craft that sometimes involves feathers. We are ridiculous. Then desserts and we purposely affirm all cooks for the feast. We play music in the background, instrumental praise or Harry Connick Jr. We have amazing leftovers for the rest of the day…

We have a number of favorite family dishes. Every year Scott asks me to make his grandma’s fluffy, green, jello dish. We talk about it in great detail. But the reality is I know it won’t taste the same as he remembers and I don’t really care for jello so I just don’t get to it. Scott is long-suffering. He still gets up, probably knowing no green jello thing, and helps me with the turkey. For me and Scott the stuffing is key. We make it together and we do take the risk of cooking it in the bird. We’ve done the pan option for the extra so guests have a choice. The aroma is magnificent! Here is the recipe. Feel free to improvise. Stuffing is personal.
Thanksgiving Stuffing with Dried Cherries
2 tablespoons olive oil
3 c. chopped celery
2 c. chopped onions
1 lb pork sausage (I use something spicy)
2 tart apples cut into cubes
1 c hazelnuts
1 c pitted cherries
6 c stale bread or Pepperidge Farm Stuffing
1 teaspoon salt
1 teaspoon sage
1 teaspoon thyme
ground pepper to taste
2 c chicken stock
Preheat oven to 325 degrees F. Heat oil in large skillet. Sauté the celery and onion over low heat until softened but not browned. Transfer vegetables to a large mixing bowl. Cook sausage in skillet, breaking up until lightly browned. Add sausage to vegetables Stir in apples, hazelnuts, cherries. Add dried bread cubes, toss lightly.  Sprinkle with salt, thyme, pepper and sage.  Toss lightly again. Add stock until blended. Put all ingredients in a really big bowl. Mix well. Bake in turkey or for 40 minutes at 325 degrees F in a covered, greased casserole dish.