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Queen of the malaprops, advice to newly married couples,thanksgiving holidays at the Sweeneys North, Saint of the Day – St. Cecilia, review of The Penderwicks by Jeanne Birdsall, SQPN reverse giving campaign, SQPN groups, teaching confirmation, the start of Advent, goodbye to Greg and Jennifer

Grandma’s Stuffing

  • 3 onions
  • 1/2 stalk celery
  • stick of butter
  • 3 packages of Jiffy Cornbread
  • 6 pieces white toast (dark)
  • 6 eggs scrambled
  • 4-6 cups chicken stock
  • sage (optional)
  • salt/pepper

melt the butter in a skillet and saute the onion and celery until clear, set aside. Break the cornbread up in a large pan. Have the kids crumble the toast up and add. Add sage, salt and pepper. Pour beaten eggs and fold gently. Add 4-6 cups of chicken stock (or bullion) and fold until stuffing shakes like jello. Taste and adjust salt and pepper (go easy on the pepper). Cover with aluminum foil and refrigerate overnight. Next day, bake covered at 350F for 1.5-2.0 hours. Uncover and fluff. Optionally, fold in 1/2 cup of grease from the turkey. Cook for about another 15-20 minutes to crisp top.
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