... everything is from scratch. I can only really think of 3 or 4 things that we can just buy out of a can/box and mix up. Even the famous Green Bean Casserole has to be made from scratch here and yup you guessed it that mean frying up onions and making soup from scratch all to be put into a casserole. So for Thanksgiving here are two recipes that we use that you might enjoy at your house.
Apple and Sausage Stuffing
1 lb. turkey sausage (this is made ahead from scratch, if you want the recipe ... let me know...)
2 tbsp. butter
1 large onion, chopped
4 celery stalks, diced
2 Granny Smith or delicious apples, cored and chopped
2 garlic cloves, minced
2 to 3 tsp. poultry seasoning
12 cups cubed rye bread (bread is homemade), cubed and dried in an uncovered bowl overnight
2 cups (or more) chicken broth (this is homemade or organic free range)
salt and pepper to taste
Step 1
Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl, and crumble sausage.
Step 2
Melt the butter in the skillet and simmer the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning and cook for 3 to 5 minutes, stirring often.
Step 3
Add the apple-vegetable mixture to the bowl of sausage, along with the cubed bread, mix well. Moisten with the chicken broth and season with salt and pepper. (Cool if you are stuffing it in your turkey. We aren't so I will put it into a casserole dish with a bit more chicken broth and cook until hot through.)
Step 4-optional
Sprinkle with sunflower seeds and cheese if you like....
This recipe is huge and so I have cut it... if you want the smaller amount let me know and I'll post it.
Pumpkin Torte with Nut Topping
TORTE
1 cup organic sucanat
1 tsp. salt
2 tsp ground cinnamon\
1 tsp. ground ginger I sometimes just use pumpkin pie spice for these....
1/2 tsp. ground cloves /
4 large eggs
1 can Libby's Pure Pumpkin (thank goodness for Libby's... otherwise I would have to bake the pumpkin ahead too!)
2 cans evaporated milk (this 1 brand we can use.... woohoo!)
Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into large glass baking dish (NO CRUST!)
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until knife inserted near center comes out clean. Cool completely. Sprinkle with Nut Topping and Refrigerate leftovers.
NUT TOPPING:
In heavy skillet, brown 4 oz. almonds, 1/4 cup honey, and 1 tsp. vanilla extract in 2 TBS butter.
ENJOY!!!
On a side note... everyone wish our good friend A. a Happy Birthday! Yes, I know it was really yesterday... I'm a little slow... sorry. 
Little "D", Princess Pink + Big "D".
Meme
Little "D" + A.
Roo
JC
Meme giving me a snug *smile*.
