Surprise! It’s Saturday and I’m posting anyway. I thought I would take the opportunity to share blog posting plans with you.
As we approach Thanksgiving and then Christmas, the blog will shift a bit with posts related to those events. The week of Thanksgiving the blog will focus on thankfulness and then the following week will turn into more focus on Christmas as we look at 18 prophecies about Jesus that were fulfilled.
After Christmas, the posts will shift in theme again and take on a theme of renewal as we approach a new year.
I have been snapping pictures to use especially during the Christmas posts. I hope you’re looking forward to them.
Around the house today, I plan to do a little straightening, laundry, and preliminary Thanksgiving dinner plans. My parents and sister will be joining us at our home. I love Thanksgiving! I enjoy the food, the decor, and the relaxed atmosphere. I was talking to a friend yesterday about the spiritual gift of hospitality. People assume I have it and I cannot decide if I have it or knowledge about how to be hospitable. I enjoy entertaining but I do not thrive on it like I do with the gifts of prophecy, administration, or teaching. I determined that I enjoy being hospitable when I do not overdo it and I can so quickly turn into Martha (from the Bible or Stewart, either one) that the men leave the room in fear and the dogs turn tail and tuck ears to quickly get to their safespot (crate in the laundry room). That leads me to believe that it’s not a true gift for me or if it is, if I’m not operating in the Spirit, the gift can be a nightmare to the recipients. Hmmm.
I want to share with you a dressing recipe. Again, this is not for salad, in the South, it’s what a Northerner would call “stuffing” although I do not stuff the turkey with it.
6 Tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 8-inch square cornbread (I use the recipe on the back of White Lily’s Buttermilk Cornmeal sack. This can be prepared ahead and frozen.)
5 biscuits, cooked and crumbled (I use Marshall’s biscuits from the freezer or homemade, but not canned)
4 eggs, lightly beaten (I have used Egg Beaters and they work fine)
1 1/2 teaspoons dried sage (less if you don’t like the taste)
1 1/2 teaspoons dried thyme
2 teaspoons poultry seasoning
salt and pepper, to taste
2 cups chicken broth or ham broth
Heat oven to 350°. Melt 4 tablespoons in 4-quart saucepan over medium heat; add onion and celery; cook 6-8 minutes, stirring occasionally until tender. Remove from heat; let cool slightly. Stir in the crumbled cornbread and biscuits, eggs, sage, thyme, poultry seasoning, salt, pepper and enough broth just to thoroughly moisten. Melt remaining 2 tablespoons butter in 13x9x2 baking dish in oven; spoon dressing mixture into dish. Bake,uncovered, about 45 minutes until golden brown. If necessary, add chicken or ham broth while the dressing is cooking to prevent it from being dry. I prefer a more moist dressing.
Although I do not have my grandmother’s dressing recipe, this is the closest I have found to what it smelled and tasted like. I adapted this from a recipe by Nathalie Dupree. I hope you like it!