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Today is my Thanksgiving show, and I wanted to do something a little different.
I realize everyone is busy and I thought it would be fun to read to you a delightful short story by Louisa May Alcott – Its called “An Old Fashioned Thanksgiving” published as part of her collection of stories titled “Aunt Jo’s Scrap Bag” in 1882.
This is a story is about a family living on a New Hampshire farm and the day before Thanksgiving their parents are called away for an emergency.
The children are left alone to manage the farm and they decide to make the “Big Dinner.” As you expect – things don’t go as planned.
This story does have an herbal theme to it and as I read it, pay attention to the ingredients collected for the meal. I’ll explain why later –
In the second half of the show, I’ll share my favorite gluten-free stuffing that I’ve been making for years. It's full of aromatic herbs, vegetables, mushrooms that are from my garden – well almost all of them. Some ingredients I get from local vendors.
So go get your cup of tea and settle in and I hope you enjoy Louisa May Alcott’s 1882 story “An Old Fashioned Thanksgiving.”
https://en.wikipedia.org/wiki/File:Louisa_May_Alcott,c._1870-_Warren%27s_Portraits,_Boston.jpg
Link to Aunt JO's Scrap Bag Click Here
1 tablespoon nondairy butter spread. ( I use Earthbalance)
½ teaspoon salt
2 medium onions chopped
2 – 3 celery stalk
1 – 2 carrot chopped
3 garlic cloves
2 – 3 Granny Smith Apples (or local tart apples) diced
1 lb of fresh chopped mushrooms (shiitake, oyster, chanterelle all work) if using dried mushrooms reconstitute in a half cup of hot water and dash (or more) of Sherry).
A good size bunch of fresh sage – chopped – if using dried sage – use 2 tablespoons
A good size bunch of thyme – stemmed – if using dried thyme – use 2 tablespoons.
2 loaves of sliced Gluten Free Bread – (I try and buy them from a local Gluten Free bakery. If they’re out of stock, I use Udis Gluten Free Millet-Chia bread – cut into cubes and toast in a low heated oven (approx. 250 degrees).)
8 oz of stock – can be Turkey stock from simmering the giblets, or vegetable stock. Don’t forget to use the mushroom / Sherry broth if reconstituted dried mushrooms.
¼ cup Sherry
½ teaspoon salt and pepper
Directions:
Melt nondairy butter in a large skillet. Add onions, celery, carrot and garlic and sauté until vegetables are just about soft but not quite.
Stir in apples and cook for approx. 2 minutes. Don’t over cook them.
Add the mushrooms – if fresh, cook until they are giving off liquid. If using reconstituted dried mushrooms cook until warmed.
Add Sherry, sage, thyme, salt and pepper and cook until liquid is almost evaporated. Then remove from heat.
Combine vegetable mixture with toasted bread cubes into large bowl. Add enough broth to moisten bread. If there isn’t enough add additional sherry. But don’t soak the bread cubes.
Stuff turkey with the stuffing and roast as directed.
If not stuffing a turkey: Transfer stuffing to a well greased baking dish. Cover with foil. Bake at 350 degrees for 15 minutes. Take off foil and bake for another 15 – 20 minutes or until stuffing is lightly crisp on top.
From my family to your's Happy Thanksgiving! Please let me know if you tried my recipe by posting on any of our social media outlets.
Show Sponsors
Farm to Bath
Our philosophy is to live a locally focused naturally beautiful life, a lifestyle choice that is infused into the products we make. The ingredients are locally grown and/or acquired and are as basic and pure as nature itself. Each bar is full of fragrant aromatics that provide a rich moisturizing lather with no artificial colors or preservatives added – naturally beautiful!
Counting Starfish| A Thompson Street Farm Learn and Play Series Volume 1
Children learn by experience and are stimulated by imagination. Counting Starfish is designed to build both basic concepts and what better way to learn than from the natural world? Counting Starfish was inspired by starfish (or sea stars) living in a tidal pool off the coast of Alaska. This interactive book teaches children the fundamental concepts of counting to ten with coloring pages providing the opportunity for each child to create their own imaginative version of a colorful Counting Starfish Book.
Music
a Special Thank You To Gene Tullio!
The music used in this show has special permission to use the music created and produced by Gene Tullio.
Gene's music can be downloaded from Amazon, iTunes, and Spotify. For more information about his music, please contact him at dreamshipmusic@gmail.com
Album: The Dreamship| The Forge Of Life| Copyright 2018
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