Happy Thanksgiving

Today is my favorite holiday. I will celebrate it with my sister's extended family. This year, I was asked to make the stuffing. I just finished it and it looks great. If people love it and ask for the recipe, I will tell them exactly how it was made. On Wednesday, I baked two homemade breads using Fleishman's self rising yeast. Early Thursday morning, I cut the homemade bread into small 3/4 inch cubes. I hand toasted the bread in a cast iron pot that I inherited from my grandmother on my father's side. I then put a chicken in a pot and slowly boiled the water so that I would have a delicate chicken broth to add to the lightly browned toasted cubes. (9 cups of water). I froze the chicken for future use. I then went in my backyard garden for carrots, mushrooms and onions that had been waiting for just the right moment to be harvested. I chopped them on a diagonal and simmered them in freshly pressed olive oil that had been made the previous week. I added golden raisins from my daughter in law's father's grapevine. I folded together all of the ingredients until they were at the peak of fluffiness. I baked the stuffing at 370 degrees for 45 minutes. OK, I really used Stove Top Stuffing, but I bet I made you smile. Happy Holiday.