The past couple weeks, I had the opportunity to spend more time with family and friends. As I reflect on this time, I am feeling very thankful for the family and the friendships I have.
There seem to be many polarizing things going on in the world with too much of a negative narrative. If we can stop for a moment and remember, we all have our own thoughts and feelings and that is ok. When you disagree with someone, wouldn't it be nice if you or the other person could let them know, you still like and respect them, even though you may not be on the same page.
My wife, Elizabeth, has taught me many things over the years. One, of which, is there are many different ways of accomplishing the same thing. Your way is not the only way. While this was difficult to hear at first, because my way is, of course, the best way, she is so right.
As we head into Thanksgiving, I hope you find yourself surrounded with love from your family and friends. I am thankful for you being part of my life.
Wishing you and your family a wonderful Thanksgiving.
Elizabeth's Corner
My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
This year, Aaron, for his third time ever is planning on making stuffing for Thanksgiving. He has been successful in the past and excited for him to be cooking with me. This recipe is courtesy of Jenn Segal at Once Upon A Chef.
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Easy Sausage & Herb Stuffing
Ingredients:
8 cups (400g) store-bought unseasoned stuffing cubes
1 stick (½ cup) unsalted butter
1½ cups diced yellow onion (from 1 large or 2 small onions)
1 cup diced celery (from 3 large celery stalks)
4 garlic cloves, finely chopped
1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed)
2¾ cups low sodium chicken broth
1 large egg, beaten
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
Place the stuffing cubes in a large mixing bowl.
In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
Enjoy!
Until next time, if you have questions, concerns, or need some advice, please call our office 949-484-7500.
