IT’S BEGINNING TO LOOK A LOT LIKE . . .THE HOLIDAYS!
“Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour” – John Boswell
We gathered golden moments when Debi was recently inducted as a Cavalieri Del Tartufo E Dei Vini De Alba. She is thrilled to celebrate her Italian heritage and we will be sharing more of her journey to educate all about the foods and wines of the Piedmont region of Italy.
That special evening was the perfect opportunity to do what we do during this time of year – break bread with old and new friends.
Plus on this occasion we had the opportunity to learn so much about truffles – one of our favorite taste treats and a wonderful delicacy anytime, anywhere!
For us, this special evening was the beginning of our holiday season of gratitude which we want to share with you all.
So, Sherrill is sharing her “famous” – so her children tell her – Turkey Stuffing
2 pounds sliced bread, toasted, preferably bakery egg bread
4 eggs, slightly beaten
¼ pound butter, melted
1 teaspoon salt, adjust to taste
2 large red delicious apples, grated
Mushrooms chopped – as many as you want – I put in a lot! (Saute the fresh mushrooms in butter and then add – very important for the flavoring)
3 cans of chopped water chestnuts
Place bread in large colander. Run cold water over bread for a few minutes and then squeeze as dry as possible. Transfer to large bowl and toss with all other ingredients.
This makes enough stuffing for a large turkey up to 20 pounds. Since I always have a bigger turkey I double the recipe and put the extra in a casserole and bake covered for about 45 minutes at same temperature as turkey.
