This was the last shopping weekend before Thanksgiving, and we are 80 percent prepared for our small feast. We'll be joined by my in-laws and hopefully new parents Stacie and Bob will let us bring over some food and pie. Here's the menu: Roast Turkey with Herb Butter (we're using an 11 pound organic bird), Mashed Sweet Potatoes, Cranberry and Dried Cherry Sauce, a tossed green salad, fresh-baked rolls or corn bread, and a stuffing recipe I adapted from a newspaper article a few years ago. Dessert will be Pumpkin Ginger Cheesecake and Pear Cherry Pie.
My Fruited Thanksgiving Stuffing
1/4 to 1/2 cup each prunes, raisins, dried peaches and dried cranberries, chopped
1 loaf sourdough bread, stale and cubed
1 cup chicken broth
dried onion (you could use fresh, but I'm not an onion lover)
2 stalks celery
1 apple, peeled and chopped
1/4 cup butter
garlic powder
salt and pepper
Saute onions and celery in butter 5 minutes. Add all fruit and cook until soft. Pour broth over bread, toss with fruit mixture and pour into a greased pan. Sprinkle with garlic powder, salt and pepper and bake for 45 minutes at 375 degrees.
