Happy Thanksgiving

I have been fortunate to spend Thanksgiving a variety of ways.  I’ve done the get up and run around the house cleaning and helping Mama in the kitchen all while watching the Macy’s parade kind.  I’ve cooked a turkey in a smoker and had my family over for a late dinner as a newlywed.  I’ve eaten little and exercised a lot.  I’ve even spent the entire day crying in my pj’s having just lost a baby.  It was the hardest thing I could imagine but as my mother held my head and comforted me, she also reminded me to be thankful that I was healthy and one day the grief would not be tied to Thanksgiving.  I’ve never forgotten that I lost the baby but I am thankful that I no longer automatically dread Thanksgiving because of those memories.

This year  I am sure will be difficult again, just as the first one without my grandmother, or the first without my father, and the one we lost the baby.  My mother-in-law will be on all of our minds, and we will surely miss her, but we are going to be thankful for all the Thanksgivings we spent together!

This is a recipe that gets raves every time I take it to holiday gatherings.  I hope you like it, and that you have a fabulous Thanksgiving, and holiday season.

Cranberry Swirl Corn Bread Pudding

1/2 (15 ounce) can cranberry sauce

1 cup dried cranberries

1/2 cup scuppernong blush wine

1 (8-ounce) package corn muffin mix (Jiffy)

1/2 cup sour cream

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a medium bowl, steep the dried cranberries in the wine until they plump, approximately 30 minutes then strain out the cranberries and add them to the half can of cranberry sauce.  Discard or find another use for the wine.  Mix well.  In a large bowl, stir together the corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.  Pour the cranberry mix over the top in a zigzag pattern.  Using a kitchen knife, zigzag the cranberry mixture in the opposite direction.  Bake for 50 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

4 Comments

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4 responses to “Happy Thanksgiving

  1. Wishing you peace this Thanksgiving. If I were in a baking mood, I’d make your wonderful recipe!

  2. I like the sound of that stuffing. Seems like it might be moist enough to work with gluten free cornbread mix too. Thank you!

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