recipes Thanksgiving

Happy Thanksgiving!

What I Have Learned This Thanksgiving

It’s just after 6 a.m. on Thanksgiving morning, and I am perusing The Huffington Post with my first travel mug full of coffee (I always drink my coffee in a travel mug).

I know it’s not a travel mug but I could not resist cause Michigan.

I will begin assembling a few side dishes at about 12:30, so until then I am relaxing, something I like to do when I get up between 5 and 5:30. The reason for my early wake-up time is simple: to avoid cleaning up dog messes from a couple of older dogs, one who is 14, and the other 15.

I just really like this video…

One story caught my eye: Here’s Your Reminder to Eat Whatever the Hell You Want on Thanksgiving.

The gist of the story is this: Eating one calorie-ladened meal will not affect your weight or health—but worrying about the amount of food you eat just might. This goes along with the assumption that one eats a somewhat balanced diet the other 364 (or 363 if you want to include December 25) days of the year.

The dietitian also mentions that worrying about putting on pounds after eating one huge meal could cause bloating. But I am thinking that those of us who are stressing out are probably doing so as a normal reaction to a tumultuous past eight months and the fact that we all miss loved ones and friends who would normally be a part of our celebration.

I must insert one caveat here, though. The author (nor the dietitian interviewed) of the story does not come right out and say it but should any of us have a disorder like diabetes, then eating with abandon would probably not be a wise choice.

I’ve had to watch my weight since the birth of my daughter many years ago (until then, I was so thin that the Red Cross would not take my blood!). I do exercise regularly, and I am confident that my over-indulgence today will not induce me to eat this way every day (well, until after the leftovers are gone, I suppose!).

What Have I Learned This Thanksgiving (About Overeating)?

So, here are three things I know to be true about a Thanksgiving meal:

  1. I know that no matter how slowly I eat, I will probably feel uncomfortable afterwards.
  2. This feeling will subside, and the amount of food I eat will not automatically be absorbed into my body which will then add up to be the same poundage (now, as fat!) as I just ingested.
  3. The time to make the meal (and clean up!) is extremely disproportionate to the time it takes to consume the meal.

I have never made stuffing before this Thanksgiving, and I think it turned out well. I used an 8 x8 glass baking dish because there are only the three of us, but you could just double most of the ingredients if you want to make enough for a 9×13 pan.

It always begins with croutons or bread cubes…

Fabulous and Easy Stuffing Recipe Made with Croutons

Ingredients:

6 cups of croutons (I used Costco Organic Croutons)
2-3 cups of chicken or vegetable broth
1 stick of butter, or ½ cup olive oil and ½ stick butter
1 medium onion, chopped
3 stalks of celery (I microwaved it for a couple of minutes before adding to pan)
6-8 oz. of mushrooms (I used baby bella)
¾ cup raisins (more or less to your liking or do not add)
At least 1 teaspoon poultry seasoning. I think I could have added another teaspoon.
I added a little more sage and marjoram.
Salt
Pepper

Directions:

Preheat oven to 375 degrees.

Put croutons in large bowl. Add the broth and toss. You want the croutons soggy. Cook onion in butter a few minutes, then add celery and cook a few more minutes. Next add mushrooms and cook until reduced. Add seasonings and raisins and incorporate. Pour over the croutons and stir thoroughly. Place in greased (I use spray oil) 8 x 8 baking pan. Pat down, bake at 375 degrees for 35-45 minutes and until browned as you like it.

Stuffing image by Marlita Annette from Pixabay 
Lady with turkey image by OpenClipart-Vectors from Pixabay 
Michigan mug image by robinsonk26 from Pixabay 
Autumn video by Jeff Jacobs from Pixabay 
Woman holding sign Image by Yvette W from Pixabay 
Happy Thanksgiving image by Oberholster Venita from Pixabay 

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