Happy Thanksgiving 2011!

Happy Thanksgiving everyone!  We're up early cooking. Mr. Delicious is helping.

*Update*

...and through the woods to grandmother's house we go

Thanksgiving turned out nice. The weather was sunny and cool--no firey leaves like last year though. The turkey turned out pretty ok. The brine made it juicy and flavorful...BUTi think it was a bit underdone. Good thing no one was pregnant at this year's Thanksgiving. We enjoyed gathering together, relaxing, and gorging.



G and brother carve the turkey

 Out of all the traditional Thanksgiving fare, I enjoy stuffing the most. We made it this year and used sausage, apricots, and sage. And I must say, it's a winner and we'll stick with it. (See recipe below.)

Though it doesn't look like much, the flavors in this stuffing are definitely nice.



Though MIL was not feeling well, she decorated for the occasion; very nice



Nephew M playing violin as his mother looks on

Grandpa (FIL) in charge of the drinks

My mother and her first grandson! His first Thanksgiving

The kale salad I love. Unfortunately, I over salted it, so it was kind of ruined. So only G and I really ate any of it.

Last year at this time I was HUGE with my belly in my lap (remember?)--this year, it was Delicious.

He played with his food and entertained everyone

We ended dinner with story time. He loves reading (being read to) and knows when to turn the page.

The End.

{Thanks for your sweet comments. Yes, it's true, it was a great reason to break the new kitchen in!}

Sausage, Apricot, and Sage Stuffing

Ingredients:

• 1 pound sweet Italian sausage (about 4 links)


• 2 cups chopped onion (about 1 large)

• 1 cup chopped celery (about 4 stalks)

• 1 1/4 cups coarsely chopped dried apricots

• 1/4 cup chopped fresh parsley

• 1 tablespoon chopped fresh sage

• 3/4 teaspoon salt, divided

• 3/4 teaspoon freshly ground black pepper, divided

• 1 (14-ounce) package country-style stuffing mix (such as Pepperidge Farm)

• 3 1/4 cups hot Roasted Turkey Stock (or chicken stock)

• Cooking spray

• 1 tablespoon canola oil

• 3 cups water, divided


Preparation


Preheat oven to 325°.

Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.

Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.

Bake at 325° for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.

Increase oven temperature to 350°. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.