HAPPY THANKSGIVING!

Well here it is the first day of overeating for everyone.

For us here it starts with the stuffing...... I load up the seasonings (i never measure anything) rubbed sage, course sea salt, parsley, pepper (although you should never cook with pepper only add after cooking it becomes toxic once cooked) just a side note!) then add that to my bread and dry out just enough to softly harden it.

I have this huge popcorn bowl (actually it's a stainless steel salad commercial salad bowl but who eats that much salad. hahaha!

start breaking up the bread in bite sizes then for one turkey I use about 4 or 5 loaves of bread so whatever doesn't fit I put in foil but make sure you keep it close and baste it like you do the turkey so it tastes as if it was inside. (I HATE MOST PEOPLES DRESSING BECAUSE OF THIS ERROR!) you can't just put it in the oven and think it's going to taste good.

Then I take about 4 or 5 free range farm eggs. Not from the store! find a good farm by you, you'll never go back. I promise. Did you know that the eggs in the store could have been around for over 3 months. EUW!!!!!! check it out, I'm not lying and once you have the real stuff you will believe me.

Next step is take at least a stick of butter, 1 whole head of celery chopped small and 1 or 2 nice size onions and saute with a little sea salt.

Beat those babies up throw it on the bread that has all the seasoning, then fold in the celery onion mix slowly since it's hot. You want it moist so it sticks together.

I'm usually already starting to get full from sampling the stuffing.

Next comes the turkey stuffing and preparing.

I'll talk to you after we are back serving.

Talk to ya then