Holidays are drenched in traditions and nostalgia. We have memories of how things are done, like a particular dish that we serve, that we carry on with each generation. One of mine is the stuffing recipe that I make on Thanksgiving. About 18 years ago, my friend Clare was visiting from Ohio during Thanksgiving, and she taught me how to make this savory, sausage stuffing, and I have made it every year since. One of the things that I cherish, aside from the history Clare and I share, is the handwritten recipe card by Clare. A few years ago, I thought I lost it. Of course, I could (and did) call Clare for the recipe, but I was just so upset that I had lost ‘the’ card. I treasure two handwritten recipes cards that I have, including my sister in-law’s handwritten card for her chicken meatballs. Maybe because they remind me of a time in my life that has long passed, or that I miss the days of handwritten anything. Technology is a blessing and allows us to search and print a recipe for anything we are craving. The good news is I found the original recipe card, and I keep it in a very safe place, so I know exactly where it is each November.

I digressed. Make this stuffing if you don’t think you have a stuffing recipe you LOVE. I'll be making it for 25 people this year. I wrote out the ingredients and directions, just as Clare did for me. If you make it and love it, I will happily handwrite a recipe card just for you — whether you call it Clare’s or Denise’s is up to you.

Whatever you make, I hope you savor the traditions and that you are surrounded by the people you love!

Preheat oven to 350

1 Bob Evans Sausage (Original)

48oz Chicken broth and another 14oz can

2 Large Onions & 2 Cups of Celery (chop or put in food processor, not too fine)

1 1/4 Stick of butter

2 Loaves of English Muffin Bread, toasted and cubed *(I cheat and buy the premade stuffing cubes)

2 tsp ground sage

1 tsp poultry seasoning

1/2 tsp pepper

Little salt

little dehydrated parsely

Cook the sausage, breaking up fine and drain. Melt the stick of butter in a saute pan and then saute the onions and celery. The 1/4 stick of butter you will use to butter the casserole dish.

In a large bowl, mix the cubed bread and all of the dry seasonings. Add the sausage, onions & celery and mix. Add chicken broth slowly, until all the bread is very moist, but no broth in in the swimming in the bowl.

Bake in a buttered casserole dish, covered, for about a 1 hour.

I usually get a 480z can of broth and will have a 14oz can on hand incase I need it more liquid. It seems to vary how much is needed each time I make it.