It’s the day before Thanksgiving (early in the morning); my daughter wants to know how come I’m not acting crazy. I told her this year is different; I’m not stressed, I’m not working this year, I’m not as “OCD” about the house.  She seems impressed.  It’s now 4 p.m — I’m not going to lie — I’m at def con 5.  What was I thinking acting so laid back! I’ve got a lot to do.  But I’m good under pressure.  Put me under the gun, and I produce.

I am taking time out, however, to send out this gift:  my recipe for Turkey Stuffing.  I have been making this for 31 years and there is never enough.  No matter how much I double, triple, you get the idea, we still don’t have any the next day.

Turkey Stuffing

1 1/2 cups chopped onion, 3 cups chopped celery with leaves, 2 cups butter, 16 cups bread cubes (use white bread), 3 tsps. dried sage leaves, 2 tsps dried thyme leaves, 1tsp pepper, 2 pounds breakfast sausage out of casing.

Use a food processor for the onion and celery.  Cook and stir onion and celery in butter in a large skillet until onion is tender, stir in about 1/3 bread cubes.  Turn mixture into a very large bowl or pot and add remaining bread.  In the mean time, cook sausage until no longer pink.  Add to bread mixture.  You may have to add more bread cubes.  Toss until combined.  Stuff turkey, put remaining stuffing in trays. Cook turkey accordingly.  Bake trays before serving.  Enjoy!

Wishing everyone lots of laughter and love– Happy Thanksgiving!