Stuffing

I have memories of making old-fashioned sage dressing/stuffing with my family the night before Thanksgiving. We'd get out the celery, the bread, the butter, the onion, the sage, and all work together to put it together. My mom would get out the large stainless steel bowl to fill it with stuffing, and large frying pan, then we'd get to work. This is a tradition that I like to continue especially since we've never had Thanksgiving with my mom in the 13 years since we've been married.

Here's what we do:

First, we'd put two cubes of butter in the frying pan:

Then we tear a whole loaf of bread into peices. William and Kaitlyn had this job, mostly. Then we'd chop up an entire bunch of celery and one large onion. Sarah chopped the celery with my help, and Alan chopped up the onion with Tom's help.

Then we'd sautee the onion and celery in the butter until the onion was clear and the celery was soft. Then we add 2-3 TBspns of sage and some salt and pepper to the pan and mix it with the onion, celery and butter. Then we pour the frying pan mixture into the large bowl of torn bread and mix it all together. You put it in the refridgerator until ready to stuff the bird.

I know it may not be the most exciting recipe, but it's tradition, and being so far from home, I'm very thankful for family traditions.

Happy Thanksgiving.