Thanksgiving Y’all

Now I can’t talk for long because Cinderelly right here has to get back to mopping the floors and prepping the food for the big day tomorrow, but I wanted to give you a little sneak peak of our table which I am having SO MUCH FUN putting together with all of our newly acquired wedding gifts, and to share with you a thought on stuffing.

First up, thoughts on stuffing. I have a lot of them. Dreamy lustful thoughts. For my money, it is the best junk going down on that holiday table and I want to see all of you succeed. The means thinking outside of the packaged box, but not stressing out because bread should never be stressful. Just happy.

For the absolute basic version you will need: 1 large back of unseasoned crutons/dried italian bread bits, unsalted butter (about 6 tbsns), 4 stalks of celery sliced thin-ish, 2 medium onions chopped, 1/2 cup dry white wine, 3 cups of chicken broth, 2 large eggs beaten, and a 9×13 baking dish. And btw I stole this recipe awhile ago from some magazine, so if you recognize it I’m not trying to front and say it’s all me.(This is what the bread situation we use looks like)

1. Oven is at 375, butter yo baking dish. Put the bread bits into a large mixing bowl. Melt the rest of the buttah in a skillet on medium and add onions, celery, a dash of salt/pepper and cook until tender and just beginning to brown. About 10 minutes. Then you add that wine to the mix and cook another 3 minutes or so.

2. Add cooled onion/celery mixture to the mixing bowl with the bread. Toss. Add eggs, tsp of salt, and slowly add the broth and mix until just combined. Covered with greased foil and make for 20 minutes. Remove foil, add a dash of parm to the top and bake for another 20-30 minutes.

3. Eat with a spoon from the baking dish while the rest of the guests look on, horrified.

If you want to fancy it up a bit you can add italian sausage and sage. Basically just brown up the sausage in a skillet, and add it into the bread mixture when you add the cooked onion celery. Sprinkle in some chopped sage and you are good to go.

Now for some pretty, please observe a sample place setting from our table:Just look at all that pewtah!We are using a table cloth and not placemates, but you get the idea. And don’t even get me started on my little cherry stem placecard holders. At what age do you have a total labotomy and all this stuff gets you genuinely excited? Because I am there, Mister Sister.

Comments

  1. Helena - A Diary of Lovely November 24, 2010 at 12:56 pm

    fantabaulous! Love it Bailey, have no idea about stuffing so I’m talking about the table here, love the cherries!
    Have a wonderful day xoxo

  2. Christine November 24, 2010 at 1:32 pm

    whoa. that recipe is seriously awesome – anything with italian sausage and i’m down. totally making that this weekend. can’t wait to see the cherry steam place card holders. yum. happy thanksgiving! xoxox

  3. Audrey November 24, 2010 at 1:34 pm

    love the place settings! where did you get those fab pewter dishes?? and if theyre expensive, where can i find a more affordable version??

  4. Jessica Lynn November 24, 2010 at 1:55 pm

    loving that place setting!!! happy thanksgiving!

  5. Bre November 24, 2010 at 2:27 pm

    Those pewter charges are TO DIE! Love the place setting, classy and homey all wrapped up with a cherry on top ;) Fab.

  6. Maca Martinez November 24, 2010 at 7:59 pm

    Lovely table! Have a great diner tomorrow and Happy Thanksgiving to you Bailey!

  7. Mackenzie {Design Darling} November 26, 2010 at 4:39 pm

    Your comment cracked me up. Good luck with your burn/rash/etc. and enjoy the long weekend! XOXO

  8. Jaime November 26, 2010 at 11:42 pm

    pretty place setting! hope you had a nice thanksgiving as a newlywed!

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