I am one of the lucky ones. I get to have two of my three kids for Thanksgiving, and given the state of things today, that’s pretty great. I can’t wait for life to change for the better, but so far, 2020 has been inconvenient, but not tragic. Again, I know I’m lucky.
I’ve had time to think, write, and figure out my next steps. I’m so very thankful that no one in my family or friend group has been taken by Covid. I’ve decided this year’s smaller gathering is my time to look back on wonderful memories. If you can’t be with as much family as you’d like, maybe it’s time to look back at videotapes, or photo albums of all the great Thanksgivings that came before.
My brother Bernie sent me a Thanksgiving tape in 1985 that was my instant favorite. It included my mom bustling around preparing food while wearing a white dress with large blue polkadots. She looked like a round, fast-moving Swiss cheese. When it was time to say Grace, she yelled at the entire family, “Shut up!” Then without missing a beat, she piously launched into the sign of the cross followed by her version of Grace, and ended by dousing everyone with holy water.
I wish you a great meal, good times with family and friends (even if it’s only on Zoom or Facetime) and time to look back on wonderful memories with thanks. If you’ve lost a loved one, my heart goes out to you. The only thing that helps is to celebrate that life and to toast to all the love that person left behind. Just know, there will be more great memories. In the meantime, I think we all need to work on cherishing the moments happening right now.
I’m including this link to an older Thanksgiving story about the first time my brother Bob brought home a girl named Patty. It includes Mom’s Creamy Beef and Mushroom Stuffing recipe, a great reminder that the hand that stirs the pot wields the power! But I’ll include the recipe here too, so you don’t have to click if you don’t have time. Happy Thanksgiving. I am thankful for you!
Creamy Beef and Mushroom Stuffing
Saute the onion and ground meat in a large frying pan until the onion is translucent and the meat is cooked. Set it aside.
Put the cubed bread and milk in a medium sauce pan. Heat it over medium heat and stir until the bread becomes almost creamy. Add the creamy bread to the beef-onion mixture. Set it aside.
In a separate pan, sauté mushrooms in olive oil and sprinkle with thyme. Cook until there is no more liquid and add them to the ground meat, bread mixture. Place the frying pan over low heat and add chopped parsley, cheese, two eggs and mix thoroughly until mixture has a creamy consistency. Add salt and pepper to taste.
You can stuff your turkey with this or serve it as a side dish.