Thanksgiving has always been one of our favorite holidays.

Nestled between the fun of Halloween and the sparkle of Christmas, it can sometimes feel like the “forgotten holiday” – the one we rush through on our way to the new celebration.

But we think Thanksgiving deserves its own moment!

There is something wonderful about a day devoted simply to gathering, sharing a meal, telling stories (even if we’ve heard them a hundred times before) and remembering how much we have to be grateful for.

And that gratitude doesn’t just belong to one Thursday in November. It is a reminder to celebrate what is good daily even when life is complicated, uncertain or moving much faster than we would like.

Thanksgiving is that pause

where we can appreciate the people who have walked beside us – the unexpected moments that made us laugh – the joy of being alive surrounded by family and friends. Because beyond the turkey, the table setting, and all those family traditions, Thanksgiving is really about connection.

And speaking of traditions, there is one dish that has earned a permanent place on Sherrill’s Thanksgiving table! Sherrill’s Famous Stuffing

Even one of her sons-in-law, who had spent his life insisting the he hated stuffing, went back for seconds the first time he tried it. She considered that one of her best culinary reviews!

So, this Thanksgiving, we’re sharing the recipe with you.

May your table be full, your stories good, and your reasons for giving thanks be plentiful.

And always, stay curious!

Sherrill and Debi

What's on my mind: Thanksgiving

Every family has that one dish, the one that has to be on the table or it isn't really Thanksgiving. In ours, it's my stuffing.

It started years ago with a recipe from an old cookbook, and over time I made it my own. I left out the carrot, doubled the mushrooms, sautéed them in plenty of butter, and added water chestnuts for a little crunch.

Here's how I know it's good: my son-in-law is the pickiest eater I know, and he had never eaten stuffing in his life. Not once. Then he tried mine, and now he goes back for seconds.

So here it is, straight from my kitchen to yours.

SHERRILL'S FAMILY FAVORITE STUFFING
Makes enough for a turkey up to 20 pounds

Ingredients
- 2 pounds sliced bread, toasted (bakery egg bread is best)
- 4 large eggs, lightly beaten
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon salt, or to taste
- 2 packages (about 16 ounces) fresh mushrooms, very finely chopped
- 1/2 stick butter, for sautéing the mushrooms
- 2 cans (8 ounces each) water chestnuts, drained and chopped
- 2 large apples, peeled and grated

Directions
1. Melt the half stick of butter in a large skillet over medium heat. Add the mushrooms and sauté until their liquid cooks off and they turn golden. Set aside.
2. Place the toasted bread in a large colander and run cold water over it for a few minutes. Squeeze it as dry as you can.
3. Put the bread in a large bowl and add the eggs, melted butter, salt, mushrooms, water chestnuts and apples. Toss lightly.
4. Stuff your turkey, and bake any extra in a covered casserole for about 45 minutes at the same temperature as the turkey. The stuffing should reach 165°F in the center.