my favorite holiday + the most delish stuffing

Thanksgiving is my favorite holiday.  Not only is it the best excuse to put on my stretchy pants and eat myself into oblivion, its the perfect opportunity to pause from the all the cares of the world and just be thankful.

One of my favorite Thanksgiving memories is the year my family woke up before the crack of dawn, drove an hour out of town, and competed in a relay triathlon. Todd did the 400m swim, I completed the 13 mile bike ride, and Brody did the 5k run.  We took 2nd place and have the silver medals to prove it! Then it was off to Jilly's for dinner to reclaim every calorie we'd burned off.

These are our friends and neighbors who competed with us.  I was obviously feeling very victorious.

Last year we hosted Jilly's family and many of her extended family in our back yard.  The weather was a perfectly, sunny 80 degrees and the food and company was extraordinary.  

Between dinner and pie, we took a breather and had some friendly competition in the game room.

Then came dessert at Jilly's.  She and mommy made pumpkin trifle, {sweet potato cheesecake}, cream pies, pecan pie, and of course the traditional, pumpkin pie.  By the end of the night we had made ourselves sick and rolled home to do it all over again the next day.  Some people are leftover snobs, not me.

Our thanksgiving menu consists of the same thing every year, and each dish is lovingly made to absolute perfection.

Deep pit, barbequed turkey
Mashed potatoes and gravy
Elizabeth's rolls and honey butter
Mommy's homemade stuffing
Sweet potato souffle
Cranberry conserve
Glazed carrots with dill and brown sugar
Mommy's homemade pies, in all varieties

This year I'm adding one more thing to the menu.


I had {Chef Brad's} portobello mushroom, stuffing a few years ago while attending a holiday cooking class and it's so good, I dream about it all year.  It does not disappoint!

Fresh Sage and Portobello Mushroom stuffing

4 cups sliced sourdough bread (I use a baguette and slice it about 1/2" thick)
1/2 lb bacon
2 stalks celery
1 med onion
2 portobello mushrooms, cut into 1inch pieces
4 T olive oil
balsamic vinegar, splash
1/4 bundle fresh parsley
1/4 cup each fresh sage, thyme, marjoram
2 eggs
1/2 C milk
1 tsp salt
1 tsp pepper
2 C chicken or turkey stock

Chop bacon, place in skillet and cook until crispy, add onion and saute until tender.  Add mushrooms, olive oil, and splash of vinegar.  Saute until tender.  In a large bowl, add the remaining ingredients with bread.  Toss with cooked ingredients.  Bake uncovered in a 350 degree oven for 30-45 minutes.

See our delicious cranberry conserve recipe and other Thanksgiving table ideas {here} and {here}.

This year I'm grateful that all of my basic needs are met.  I'm thankful for a supportive husband who is SO easy going and accepting of my flaws.  I'm thankful to know that whatever I might be going through, there is someone who knows me and sees the greater picture.  I know that whatever happens in my life, my Heavenly Father is in charge.  I'm thankful for the opportunity to slow down and count my blessings.