"What can you do to promote world peace? Go home and love your family." -- Mother Teresa
Hi, it's Sheila.
Today I am thankful. Thankful that I live in America, thankful that I have a career I love, friends who support me, and thankful for a place to live and food to eat. But most of all, I am thankful for my faith and my family.
Today we will travel to see part of my husband Ric's family in Morehead, Kentucky, where his mother grew up, and where Ric spent summers during his childhood with his grandparents. Tomorrow, we'll head up to Sidney, Ohio to see my parents and my brothers, Jeff and Jim and their families. It's not possible to be with all of our family members, who are spread from Illinois to Texas to Connecticut, but I am grateful to have such a big family. It means lots and lots of love in my life and in my children's lives.
Many years ago, my father-in-law Robbie was visiting for Thanksgiving, and he supervised while I made Ric's grandmother's Sage Stuffing for the first time. Alice and Albert William Frederic Robinson, Senior owned a restaurant in Naugatuck, Connecticut, and it was passed down to Robbie and my mother-in-law, Pat. Robbie joined the Army Air Corps during World War Two and tested some of America's first jets, but when his superiors learned how talented he was in the kitchen, they also put him to work feeding his fellow service members. Ric spent a lot of time in the restaurant when he was a kid, and this stuffing, first made my his grandmother and then his mother, is one of his favorites.
I hope you enjoy it, and I hope you have a blessed, wonderful, warm Thanksgiving.
Grandmother Robinson's Sage Stuffing
2 celery stalks finely chopped
2 sweet onions chopped
3 small apples (gala) peeled and sliced (I use 2 if they're big)
1 lb. Sage sausage
Brown sausage with heaping amount of black pepper, salt and more sage, plus a pinch of nutmeg.
Add other ingredients and simmer until apples are soft. Let cool.
Add this mixture to a package of Pepperidge Farm Herb Seasoned Stuffing, made according to directions on bag.
Cook in turkey or for 30 minutes in a 350 degree oven.
Hi, it's Sheila.
Today I am thankful. Thankful that I live in America, thankful that I have a career I love, friends who support me, and thankful for a place to live and food to eat. But most of all, I am thankful for my faith and my family.
Today we will travel to see part of my husband Ric's family in Morehead, Kentucky, where his mother grew up, and where Ric spent summers during his childhood with his grandparents. Tomorrow, we'll head up to Sidney, Ohio to see my parents and my brothers, Jeff and Jim and their families. It's not possible to be with all of our family members, who are spread from Illinois to Texas to Connecticut, but I am grateful to have such a big family. It means lots and lots of love in my life and in my children's lives.
Many years ago, my father-in-law Robbie was visiting for Thanksgiving, and he supervised while I made Ric's grandmother's Sage Stuffing for the first time. Alice and Albert William Frederic Robinson, Senior owned a restaurant in Naugatuck, Connecticut, and it was passed down to Robbie and my mother-in-law, Pat. Robbie joined the Army Air Corps during World War Two and tested some of America's first jets, but when his superiors learned how talented he was in the kitchen, they also put him to work feeding his fellow service members. Ric spent a lot of time in the restaurant when he was a kid, and this stuffing, first made my his grandmother and then his mother, is one of his favorites.
I hope you enjoy it, and I hope you have a blessed, wonderful, warm Thanksgiving.
Grandmother Robinson's Sage Stuffing2 celery stalks finely chopped
2 sweet onions chopped
3 small apples (gala) peeled and sliced (I use 2 if they're big)
1 lb. Sage sausage
Brown sausage with heaping amount of black pepper, salt and more sage, plus a pinch of nutmeg.
Add other ingredients and simmer until apples are soft. Let cool.
Add this mixture to a package of Pepperidge Farm Herb Seasoned Stuffing, made according to directions on bag.
Cook in turkey or for 30 minutes in a 350 degree oven.
That is similar to my late, Granny Ma-maw's recipe. Fellow bloggers, it is delicious!
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