We have a big gathering at our house every Thanksgiving. Planning the meal is the first place to start. Here is a typical menu for our feast: deviled eggs, cheese tray, pumpkin, dip, turkey, mashed potatoes, gravy, stuffing, cranberry sauce, broccoli-cauliflower gratin, sweet potatoes, creamed corn, fruit salad, rolls and pies. Luckily everyone likes to bring a dish! Even more fun is selecting the wine. I like to include Sauvignon Blanc, Chardonnay, Pinot Noir, and Cabernet Sauvignon. In addition we also have a some beer, sodas, and lemonade on hand.  Preparing as much as you can ahead of time is the key to actually enjoying the day and getting to spend time with family.

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Every Thanksgiving my family looks forward to the homemade stuffing. My mom made it for years and has now passed the recipe down for my brother to make.


6 cups freshly crumbled french bread

1 pound pork sausage meat (without casing)

2 medium onions diced

1 cup celery diced

2 cups apples diced

2 eggs slightly beaten

2 tbsp poultry seasoning

1 tsp thyme

1/4 cup melted butter

2 cups turkey stock (or more)

Tear apart french bread into breadcrumbs. Place on baking sheet and toast at 350 degrees in the oven. Brown sausage meat and set aside. Saute onions and celery in meat fat until soft, not brown. In large mixing bowl combine bread, apples, sausage meat, onions, celery, slightly beaten eggs. Add poultry seasoning. Salt and pepper to taste. Mix well. Add melted butter and turkey stock to moisten as desired.

Bake at 350 degrees for 20 minutes. Add turkey juices as desired. Or stuff in turkey and it can cook with the bird!