A Grateful Daughter: A Taste of Thanksgiving Day: Our Traditional Stuffing

A Family Tradition

One of the beauties of God's creation is the vibrant harmony of what we call, "the five senses." Long before I could studiously lisp, "See, feel, smell, taste, and hear," I perceived all my dearest memories through these precious gifts.

Some of my dearest memories were when our family (extended and immediate) would gather for Thanksgiving Day. Our old home would bustle with activity as uncles and aunts, grandparents and cousins would arrive and add to the festivity. Laughter, singing, recitations, poems and music played important parts.

Another significant highlight of the day was the yearly Thanksgiving feast. The ladies always made their men pleased and merry with their loving and exceptional culinary skills. These spreads were always carefully and beautifully prepared and arrayed with the traditional turkey and the delectable homemade stuffing as a focal point.

For several generations this stuffing recipe, with occasional modifications and alterations, has been passed down from mother to daughter in our family. Today three generations of ladies in our family gathered once again to concoct this traditional dish. After many years this stuffing is still a taste and part of our annual Thanksgiving feast.

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Thanksgiving Stuffing

1 small onion

4 stalks celery

1lb. sausage

2 loaves sliced French bread

1 tomato

1 medium bell pepper

Salt

Pepper

Sage

Cook sausage and chopped vegetables over low heat, covered. (Just add 2 stalks of celery at this time.) Salt, pepper and sage to taste - it should be slightly salty. While meat and vegetables are cooking, toast 1 1/2 loaves of bread and tear into pieces. When meat mixture is cooked, set aside to cool, then refrigerate until cold. Add the bread pieces and last 2 celery stalks to the cold meat mixture. Cover and refrigerate until ready to stuff turkey.

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Homemade crusty French bread