The Bright Side & Stuffing

22 Nov

It’s Monday!

I know, it’s quite presumptuous of me to use an exclamation point after the word Monday.  What is the opposite of an exclamation point anyway?

I propose inverting the exclamation point and turning the dot into an evil-looking smiley face.  Don’t you think that would be appropriate?

This morning I could focus on the fact that I have gargantuan holes in my kitchen wall.  Or I could think about how my bathroom may not be finished by Christmas, much less Thanksgiving.  Or I could sit and watch my kitchen sink drip, because now that’s also leaking now.  Those old pipes must have been jarred when we tore at the wall it’s resting against.  However, today I’m looking on the bright side.

I am showered!

I am alive!!

I have buckets to catch my drips!!!

There’s always a bright side friends.

Do you like my tree?  It’s actually much cuter in person.  You can’t see all my bright ornaments in this photo because I’m a lousy photographer, but I have a whole gaggle of small vintage ornaments at the top, and I have these gold long hanging ornaments that are really old and glisten in the lights of my tree.  Thankfully it’s fire retardant!  You see, there are so many reasons to be thankful this Monday.

After all it is nearly Thanksgiving and not Christmas, so I should be dwelling on the ‘thanks’ and not the ‘giving’ just yet.  BUT, I love you, and so I’m going to give you something anyway.

A recipe! :~)

Now you’re excited.  Aren’t you?

This one is fully edible.  I promise!

Thanksgiving Stuffing torn from the pages of an unknown magazine, and brought to you by Jimmy Dean himself.

Ok, well not really by Jimmy Dean himself.  More like me, but it’s his recipe.

Here goes…

Ingredients:  2 pkgs. regular flavor Jimmy Dean sausage; 8 oz. fresh mushrooms, sliced; 1 1/2 c. diced onions; 3/4 c. diced carrots; 1 1/2 c. diced celery; 3 garlic cloves, minced; 1 pkg frozen spinach, thawed and drained; 2 tsp dried rosemary; 2 tsp poultry seasoning; 1 tsp black pepper; 1 pkg (15 oz) herbed dry bread cubes (the kind you buy in a bag); 2 c. chicken broth; 1 egg, lightly beaten

Directions: Preheat oven to 325 degrees.  Cook sausage.  Drain fat.  Add mushroom, onions, carrots, celery, and garlic.  Cook for 10 minutes, stirring frequently.  Transfer to a large bowl and add remaining ingredients.  Stir well.  Pour into a buttered 4-quart casserole dish, and bake covered for 60 minutes.  Remove from oven and serve.

FringeMan loves it.  I’ve been making for about 7 years worth of Thanksgivings.

Here’s the big question of the season…DO YOU LIKE YOUR STUFFING IN THE BIRD OR OUT OF THE BIRD?

Me, I like it out and crispy, but I have an affinity for slightly burned food.

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19 Responses to “The Bright Side & Stuffing”

  1. Debra November 22, 2010 at 11:40 am #

    I love your tree! Happy Daze! ;)

  2. marytoo November 22, 2010 at 11:48 am #

    Your tree is spectacular! I don’t know how it could be any cuter in person.

  3. marytoo November 22, 2010 at 11:49 am #

    P.S. I like the crispy stuffing, too.

  4. Jill November 22, 2010 at 1:13 pm #

    I love your tree. I voted in your poll, but I would like to see some suggestions for “other”. What “other” is there other than “in the bird” and “out of the bird”?

    • marytoo November 22, 2010 at 1:19 pm #

      “None” maybe?

    • Charming's Mama November 22, 2010 at 1:48 pm #

      or “Both”

    • the domestic fringe November 22, 2010 at 2:28 pm #

      Funny, I never thought of it that way Jill. I guess I was thinking that some people don’t like stuffing. Hey, you just never know how a person cooks their stuffing!!

  5. Charming's Mama November 22, 2010 at 1:47 pm #

    Really?! You have your tree up already, where’s you papier-mache’ turkey and your pilgrims?! I does look lovely though.

    The stuffing looks yummy I may have to try that recipe.

    • the domestic fringe November 22, 2010 at 2:29 pm #

      I considered dressing my daughter as a pilgrim just to keep in the spirit of the holiday, but I think I’m passing. Thanksgiving is not my favorite holiday. I do have MUCH to be thankful for though.

  6. November 22, 2010 at 2:24 pm #

    I love your tree ,success for you

  7. LeAnn November 22, 2010 at 2:44 pm #

    I love your tree, it’s gorgeous. I wanted a white tree last year but didn’t get one. It’s gorgeous! Happy Thanksgiving week!!

    P.S. I’m blogging again “just because”

  8. Laura November 22, 2010 at 7:29 pm #

    i heart your white sparkley tree! (no opposite exclamation intended)

  9. Robbyn November 22, 2010 at 7:33 pm #

    Your tree is so very pretty! All the gold and red seems to be sparkling in the lights, very Christmas-y!

    Hope your bathroom and kitchen come together soon, maybe threatening your husband with Santa’s Naughty List will do the trick?

  10. Flower Patch Farmgirl November 22, 2010 at 7:53 pm #

    I happen to be especially proud of myself when I shower, so I totally get this. :) And – your tree is FAB!!! It’s always fun to see something outside-the-red-and-green-box. One last thing – thank you for having pumpkins as your header. My brother in law keeps telling me I need to change mine, that they are “too Halloweeny”. Whatev! ;)


  1. The Bright Side & Stuffing | Buford Corn Maze a Night of Family Fun - November 29, 2010

    [...] It’s Monday! I know, it’s quite presumptuous of me to use an exclamation point after the word Monday.  What is the opposite of an exclamation point anyway? I propose inverting the exclamation point and turning the dot into an evil-looking … Continue reading → [...]

  2. Thanksgiving: Stuffing In or Out? « the domestic fringe - November 21, 2011

    [...] mushrooms, spinach, sausage, and an assortment of other ingredients I can’t remember (recipe here).  We’re also having asparagus, green beans with bacon and sliced almonds, mashed potatoes, [...]

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