Hosting Thanksgiving

It's our year to celebrate Thanksgiving with my family. And they're coming to our house this time around. I'm really excited about it. One of the main reasons is that we don't have to drag all our baby paraphernalia to the cities! My parents are coming and my Aunt Shari and my Grandma Elaine. Sadly, Mandi and Bryan probably won't be able to make it. Bryan is graduating in December and is on the home stretch with school projects/finals, etc so he's gonna stay home and put the pedal to the metal. Anway, now I'm in "menu mode" as I try to figure out what to make for Thanksgiving dinner. Here's how it's shaping up: My Aunt Shari is bringing a green bean dish, her famous 7 layer salad and some bread. My mom is bringing her corn dish, a potato dish and a dessert. And as of now I'm making the bird (my first time ever! yikes!)and corn bread stuffing, a sweet potato dish, an apple pie and coffee/cider. I'm also considering making a pumpkin bread or pumpkin bars. Do you think that's enough food for 6 adults and 1 Lily??? Bring on those extra holiday pounds!!! I just love Thanksgiving, though, and I'm really looking forward to just spending the day with the people that I love most in the world and taking time to count all our abundant blessings.

Here's my Cranberry-Apple Cornbread Stuffing recipe. It serves 12-14 so I've cut it in half in the past.

Cranberry-Apple Cornbread Stuffing

1/2 c. butter
3 celery stalks, chopped
1 c. chopped yellow onion
6 c. crumbled corn bread or corn bread stuffing mix (2 8-oz packages)
6 c. dry white or wheat bread cubes
2 c. chopped unpeeled Granny Smith apples
1 c. dried cranberries, cherries, or raisins
1 1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
2 c. chicken broth

In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or until tender. Remove from heat.
Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
Spoon stuffing into a 3 qt. baking dish. Bake, covered, at 325 degrees for 35 minutes. Uncover; bake for 15 to 20 minutes more or until heated through and to desired moistness.
Yummo!!!