Michelle Rago, Ltd.—Blog

I am grateful for the sanctuary of my home

That every time I need to know something I can find it out in a nanno second

I am thankful that I have running water

That whenever I need my mom-she is there

That my team has stuck with me through thick and thin

That I only cry every so often about missing my dad and not every day

That my grandmother thinks I am the bees knees

That my nephew still calls me Aunt Shelly

That I have learned I can take something completely apart and put it back together again

 My dear friend Mark Ingram asked a few people in the industry  to contribute to his blog about what we are thankful for right now ( mine is above).  Check out his blog to see everyone’s thoughts this Thanksgiving.

 http://bridalatelier.blogspot.com/

Below is my famous recipe for sausage stuffing. Like my guacamole…it is addictive. The trouble is I have made it for so many years I don’t really recall the quantities. Look I cook but I don’t bake. Baking is a science and cooking…well it’s a bit of this and a bit of that.. Like my great grandmother, I can only tell you to use your good sense and logic about the quantities…..

Happy Thanksgiving everyone!

Sausage stuffing

2 Large Leeks, Sliced in rings

2 Large Yellow Onions

3 Celery Stalks

8 Garlic Cloves

(Saute everything above until tender)

4 Links Sweet Italian Sausage

4 Links Spicy Italian Sausage

(Remove from casing and saute-add the onion mixture, cranberries & herbs)

About 8 oz. Dried cranberries

About 8 oz. Currants

Sage

Oregano

Flat leaf parsley

2 Cubed white Boule (Swiss White)

(Cube bread, remove crust & roast in oven to make bread crumbs-this takes a bit of time)

1-2 cans of chicken stock

4-6 eggs

Add lots of pats of butter and bake

(There can never be enough butter!!! Bake in ovenproof containers and also in the bird!)

For a total blast call the Butterball Hot-line. It is like stepping back in time.

GOBBLE GOBBLE!

 Michelle