Happy Thanksgiving!!!!

Besides Christmas,Thanksgiving is one of my favorite holidays. It's a wonderful day for spending with family and counting your blessings.

I have many blessings:
-A wonderful husband,who came back to me alive
-A fabulous son
-Wonderful family and friends
-A warm home
-Clothes on my back
-Food on my plate

That's the most that anyone could ask,isn't it? I am mindful that there are many right now who are not so fortunate. Yesterday we donated three turkeys and food baskets to local families who are having a real tough time. We have been there before,and it's not fun. We are keeping those folks and many more like them in our thoughts today,as well as our military who are far from home.Bless them all!

In a little bit I am going to make my stuffing,then put the bird in the oven.My Mom is coming up today for dinner.She is doing great,driving now and therapy is coming along real well.

                                                        Thanksgiving Menu

Citrus stuffed turkey with Herbs De Provence (homegrown turkey!)
Venison sausage stuffing (homemade sausage and gluten free bread)
Orange Honey Green Beans (homegrown green beans)
Potatoes
Sweet Potatoes
Rolls
Cranberry Sauce
Olive and cream cheese stuffed celery
Gravy

Pumpkin pie (home made pumpkin and gluten free crust)

Tonight Rick and Zach are going to make me a birthday cake. This year,my birthday happens to fall on Thanksgiving. Great way to begin my 44th year......the Fierce and Forty decade continues!!!!

Happy Thanksgiving to all my friends out there...where ever you may be!!!!!!!

Making Pumpkin Puree

Last year was my first year at making homemade pumpkin pie,by which I mean making the pie with pumpkin grown here and not from a can. :)

Pumpkin puree is pretty easy,though it can take a while to make,depending on how many pumpkins you are trying to process at once. I had two Sugar Pumpkins.

1) Wash the pumpkins.Cut the pumpkin into quarters. If you cannot do this yourself(like me) you can enlist the help of a strong man (like me).Then,cut the quarters in half so the sections are smaller.

2)Scoop out the seeds and guts.

3)Fill a microwaveable bowl with about 2" of water,and place as many pumpkin slices as will fit into the bowl.The less you fill it,the quicker the pieces will soften up.

4)Cover the bowl,and put in the microwave on high for about 20 minutes or so.The rind should come off fairly easily. I peeled it off ,or you can use a fork to scrape the flesh away from the rind. Cut the pieces up so they will fit into a food processor.

My food processor suggested level 10,and in no time it was a puree.

It took me about an hour and half to nuke,peel,and puree all the pumpkin pieces I had. As each batch was pureeing,I would weigh out 15 oz batches,since 15 oz is the standard pumpkin pie can size. In all,I made 5 batches,each in their own freezer bag,which I immediately put in the freezer for future use.

Enjoy!

Super Easy Venison Sausage

Right now the Menfolk are in the middle of the turkey fest. Zach did the dirty deed ("Mumma,you are going to have to use Oxyclean on my clothes,I hit the jugular.")Two are hanging out back,and Rick is plucking one in the garage. I braved the masses and went grocery shopping today,thankfully I went a bit earlier than  normal so it wasn't so bad.I got a few small things ready today-cooked my cranberries for the stuffing (actually dressing,but we always call it stuffing),made my cream cheese/olive filling for celery sticks,and made my venison sausage.This was my first attempt at venison sausage,and I must say it came out AWESOME. It's very easy. I got the recipe from Cooks.com.

                                                    Deer Breakfast Sausage
1 lb ground venison (no suet)
1 lb ground pork
2 tsp ground sage
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper

Put venison and pork in a large bowl. Mix the spices together and pour sprinkle over meat. Using your hands,work the meat and spices together until thoroughly combined.Shape into roll,wrap in plastic or foil,and chill overnight in the fridge.Slice and fry as regular sausage.

The only thing I did not do was make the meat into a roll. I cooked some up right away and brought it outside so the Menfolk and The Boy could try it,and they all loved it.Our neighbor,Kelly,was chatting with Brother B,and he loved it as well.He told me to give his wife the recipe. I put the pound of sausage I need for the stuffing in the freezer in a separate freezer bag,and froze the rest together.I wasn't sure how long fresh venison lasts in the fridge,since it had been in our fridge since Saturday. I figured an overnight freeze wouldn't hurt,and tomorrow I will cook up what I need for the stuffing so it will be all set for Thanksgiving.

Tomorrow I will make pumpkin pie with homemade pumpkin puree,iron the tablecloth,wash the glasses and china,dry out the Gluten Free bread for the stuffing,and fill the celery sticks with the cream cheese and olive mixture. Less things to do on Thanksgiving!

Have a lovely day!!!