Fall Fling

Not sure why but October and May seem to be the months when wanderlust really hits. Since it has been a while since I've seen the fall color on the east coast, I'm leaving Sweetie and Pi for a few days to visit with my Mom and other family members and get my fall color fix. Won't be doing much blogging while I'm gone but I'm sure to have some stories when I get back. Hope you have some good times in the kitchen until then!

Here is some fall color nearer to home, at the place where we like to walk the dog. Those are wild grape leaves...very colorful!

XO Elle.

Stuffed

It's not even Turkey Day, but I'm stuffed anyway. Since we will be joining my daughter and her beau for Thanksgiving this year, we celebrated a little early with Grandma L and our Sunday breakfast buddies by skipping breakfast and having turkey with all the trimmings for dinner Sunday instead.

Welcome to my table, set with seasonal colors and a big basket of fresh fruit. There was also wine, but we were drinking it with 'horses ovaries' as grandma calls appetizers. Later the whole table was covered in dishes and plates and bowls...there was enough food to feed three times as many guests as were at the table.

The turkey was over 21 pounds, big enough to enjoy and still have plenty to send home with our guests, plus for sandwiches for the next couple of days. I especially enjoy grilled turkey sandwiches for lunch.

The hit of the feast was probably the stuffing, as always. You may want to 'borrow' this recipe for your own feast. It is also good with chicken and with pork, so keep it handy. For pork I usually don't use poultry seasonings, just about a teaspoon of sage instead. It's a simple cornbread and bread stuffing with sauteed onions and celery, some herbs and spices, some apples and pecans. Everyone asks for seconds, so you know it's good.

This year I'm grateful for my health, for my Mom still being in great health and spirits, for my sister and nephew in particular, but for all my family being alive and kicking, for so many, many friends and for all they have meant to me this year, for the continued joy of blogging and those I've 'met' through blogging, for the luck of being in a meaningful job and having a good boss. Most of all I'm grateful for the abiding love of my husband and daughter, dog Xam and cat Merlin. Relationships are far more important than anything else as far as I'm concerned. In that respect I'm truly blessed.

Wishing you and those you love and who love you a happy Turkey Day and/or harvest season. Now go on, treat yourself, get stuffed with some stuffing!

(Elle's note: My Mom still makes the best stuffing in the world and she changes it a little each time. This is the stuffing I grew up with, changed slightly...less parsley, more fresh herbs...but basically the same. The smell brings back happy memories. Thanks Mom!)

Stuffing

Based on Mom's recipe in Family Food, June 1994

1/2 cup butter, melted
1-2 onions, finely chopped
1 - 1 1/2 cups diced celery...include some leaves if you like
3/4 cup minced parsley
1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary
1 -8 inch square pan of cornbread (about 1/2 regular recipe)
1/2 loaf or so of stale multi grain bread - if not stale, dry out a bit in a low oven
1 medium apple, diced, skin left on
about 3/4 cup chopped pecans
1 can chicken broth, or equivalent (about 2 cups) home made chicken broth

Combine butter with onions and celery and saute' on medium high heat until onion is translucent, about 5 minutes. Add parsley, salt, pepper, poultry seasoning and rosemary and stir to combine.

In very large mixing bowl or large pot, combine the cornbread, crumbled in large chunks, the bread, cut or crumbled in large chunks, the vegetable mixture, the apples and the pecans.

Stir well so that all ingredients are distributed evenly.

Stir in the broth quickly to moisten the ingredients. Immediately spoon into turkey cavities, keeping stuffing fairly loose and not packing it. Remaining stuffing can be put into a greased, oven-proof casserole, covered, and refrigerated. Finish off turkey and bake as you desire. About an hour before turkey is done, remove casserole from the refrigerator, seal the top with foil, and bake for 1/2 an hour along with the turkey. Uncover and continue to bake about another 1/2 hour, until top is crisp and golden.

Makes enough to serve at least 8 people. Wonderful with turkey gravy!