Thanksgiving 2011...

Thanksgiving was spent at our house again this year (my mom had to work); we usually go to my Grandpa & Grandma Helm's house. It was nice to stay home again this year, it seems more relaxed at home; not so much tension.

This year I was able to cook dinner again (minus the turkey, dad still makes the best so I don't want to mess with perfection!). Thanksgiving is my favorite holiday; I don't know what it is about it, but I really love it. I think it has to do with it being Autumn, the entire holiday is centered around food, and it really is a laid-back holiday. Anyways, I had been thinking for quite some time what I wanted to cook for dinner. Yesterday finally arrived and I was able to make: mashed potatoes with gravy, rolls, green bean casserole, an orange jello salad (which I don't eat), stuffing, and two pies. It turned out so yummy! I tried a new stuffing recipe and this was my first time baking pies.

I am a dork and decided to take pictures of the food...I wasn't able to take pictures of everything.



The turkey--we don't know why the top didn't brown in our roaster


The best stuffing (wasn't cooked yet)...I will post the recipe below!


Coconut Cream Pie--Kari doesn't like pumpkin so we had to have an alternative!


Yummy--Pumpkin Pie



Okay here is the stuffing recipe, I hope I can remember it all!

* 1 package of Johnsonville Sausage (either ground or links; if using links make sure to remove casings)
* 12 slices of New York Garlic Texas Toast (found in the frozen food section)
* 2 cups celery (chopped)
* 1 cup onion (chopped)
* 1-2 cups mushrooms (sliced)
* 2-4 tbsp butter
* 1 tsp sage
* 1-2 cups chicken stock
* 2 eggs (beaten)
* salt and pepper to taste

Directions:
Preheat oven 425 degrees. Bake Texas toast for 10 minutes, remove, let cool completely, and reduce oven temperature to 350 degrees. While bread is cooling, brown sausage until no pink then drain well. In same pan you cooked sausage, melt butter and saute celery, onions, and mushrooms. Cube bread into 1 inch cubes (I did about 1/2 inch). In large bowl combined bread, cooked sausage, and sauteed vegetables. Making sure to mix evenly. Then add eggs, sage, salt, and pepper. Finally add chicken stock to moisten bread (first time I made this I used the full 2 cups, but second time I only used 1 cup). Bake covered in a lightly sprayed 9X13 pan for 50 minutes, then uncovered for an additional 10 minutes! Enjoy!!

*Side note: the original recipe had 1 cup green peppers instead of mushrooms, but since my family doesn't like green peppers I omitted them and used mushrooms!