Things really turned out well! I wish we would have had the other couple take a picture of us. I had a cute outfit on, and everything! Damn. At least Gerry's handsomeness got documented that day.
Planning a holiday is stressful, and I give my mom props. It's hard work. There was one meltdown moment; it happened the night before. I started making my mashed potatoes to lessen the day-of load. I had bought a 3 lb. bag of Yukon Gold potatoes, peeled 'em and threw 'em in a pot of boiling, salted water. Twenty minutes later I went to see if they were fork-tender. I opened the pot, and my jaw dropped. The water was a murky, yellow mess. The potatoes completely disintegrated, becoming really stringy and the consistency of baby food. I've never seen anything like it. I googled it, and it has to do with being a bad harvest (or something like that). Had I cooked them differently, they may have been okay, but boiling--- NO. So yeah, I had a freakout, and made Gerry drive me to Fred Meyer at 10:30 PM. Second batch turned out yummy. Any kitchen crises occur for anybody else?
As previously mentioned, here is the recipe my mom always uses for stuffing. It's the must-have recipe for our family; my favorite part. I think I really did it justice, although traditional things often taste better when mom makes 'em. I want to say my mom cut the recipe out of a magazine, and it's by Tennessee Pride breakfast sausage, but I didn't see it listed on the website.
Mom's Sausage Stuffing
1 lb breakfast sausage
3/4 cup fresh parsley, finely chopped
3/4 cup celery, chopped
1 med yellow onion, chopped
1 tsp salt
1/2 tsp pepper
1 tsp basil
1/2 tsp oregano
10 cups dry bread cubes (definitely include some white bread, but you can use a mixture)
Enough chicken broth to moisten mixture
Lightly toast bread in oven on both sides in 300 degree oven. Cook and crumble sausage in skillet, then set aside in paper-towel lined bowl. Drain off a little fat, then cook celery and onions in leftover drippings until just tender. Mix sausage back in with the veggies, then add parsley, oregano, salt, pepper, and basil. Place bread cubes in large bowl, and add sausage mixture and chicken broth. Don't add too much broth! Mix gently. Stuff the turkey, and then bake excess in ungreased casserole dish at 350 degrees for 30 minutes. Enjoy!
3/4 cup fresh parsley, finely chopped
3/4 cup celery, chopped
1 med yellow onion, chopped
1 tsp salt
1/2 tsp pepper
1 tsp basil
1/2 tsp oregano
10 cups dry bread cubes (definitely include some white bread, but you can use a mixture)
Enough chicken broth to moisten mixture
Lightly toast bread in oven on both sides in 300 degree oven. Cook and crumble sausage in skillet, then set aside in paper-towel lined bowl. Drain off a little fat, then cook celery and onions in leftover drippings until just tender. Mix sausage back in with the veggies, then add parsley, oregano, salt, pepper, and basil. Place bread cubes in large bowl, and add sausage mixture and chicken broth. Don't add too much broth! Mix gently. Stuff the turkey, and then bake excess in ungreased casserole dish at 350 degrees for 30 minutes. Enjoy!
I think this recipe would be awesome with a chopped apple. I meant to try it, but forgot to buy one!
Great photos! The food looks delicious and your husband is adorable!
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