This week I have been practicing hand embroidery skills. Mainly my initials and dates 😉 Over and over again! If you don’t know me in real life, then you might not know that that is how I finish off my projects.
Sorry I can’t show you all the newest new and improved skills yet, but too soon, I promise. Because that is when Christmas is, oh my!!
Mary Corbit’s Needle n’ Thread website is where I have been hanging out this past week. I’ve wanted to beef up my embroidery skills, for a while now, and I starting reading through her articles and see lots, and lots, of room for improvement! I love that she tells you what needle size works best for which stitch, too. I usually just rummage through my studio and feel lucky to find any needle, much less one that I can thread with embroidery thread! No wonder I’ve not been so happy with the results!! I also realize how important it is to use a ruler and fine line marking tool. Much better that the thick blue water soluble marker I’ve been using and use every day, of my life, for one thing or another!
And because it’s the day before Thanksgiving, it is off to the kitchen I go.
Today has been set aside to whip together the sides that we’ll be taking to Thanksgiving dinner at daughter’s house. You know the one who raised the centerpiece, this year 🙂 Mmmmm….. turkey!
My must have Thanksgiving dish would be the dressing. Some people call it stuffing, but since we aren’t stuffing the bird, we call it dressing! This is my recipe for southern style cornbread dressing. It is easily made gluten free (and even dairy free with appropriate substitutions) by using 1 package of Pamela’s Cornbread mix, according to the recipe of the bag, for southern cornbread and then your favorite GF bread. Works like a charm!
printer friendly version
2 boxes of Jiffy mix cornbread mix, prepared the night before, with eggs and milk as the package directs. Buttermilk is best but non dairy milks work fine, too. (large cast iron)
6 slices of bread, toasted and cubed
Crumble and combine these in a large bowl.
Soften in 3/4 stick butter:
1 1/2 c diced onion
1 3/4 c diced celery
add to the breads
then stir in around 48 oz chicken broth, it really depends on how dry your breads are. This is where I use the stock I made last week!
Season with poultry seasoning, dried sage, and pepper, at least a teaspoon of each.
Salt to taste before adding in 3 beaten eggs.
After sitting awhile broth should rise to the surface, if it doesn’t you haven’t added enough liquid, keep adding more.
Pour into a greased 9″ x 13″ pan.
Bake 375 30-40 minutes, until done.
This can be baked the day ahead and refrigerated. When the turkey comes out of the oven, to rest, pop this in, covered in foil, and bake for about 30 minutes or until heated through.
P.S. the Post lady just came and dropped off my Traveling Stash box!!! I can’t wait to dig in and show you what is in it and what I might add to it for you to pull out and keep!! Check back (or subscribe!) I hope to have the giveaway sign up posted on Friday!
Linking up with Tuesdays at the Table and…
Have a fantabulus Thanksgiving everyone!!