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Rhubarb Pie

on November 17, 2024

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Dedication

Dear Grandma, You gave us so much; a shoulder to cry on, endless love, a safe place to land, the best presents ever. But before Google was a thing, you were the one-stop-shop for recipes. If you needed to make a specific dish, you were the first person we called because we could bank on your recipe being a winner. While we will miss you forever, we are grateful that we get to see you in beautifully wrapped presents, sharing a meal or treat with a loved one, and in the special moments of every day. We love you.

Holiday Stuffing

While going through Grandma's recipes, the goal was to give everyone as many of the recipes we know and love, especially in time for the holidays. Unfortunately, I didn't find the stuffing/dressing recipe in her handwriting. Since it is a fan favorite, here is the recipe typed out. When I find the original, it will be posted. Marlene's Dressing 1 1/2 Large Pepperidge Farm Stuffing (the blue bag) 1 1/2 c celery stocks-chopped 1/2 c onion-chopped 1 1/2 tsp rubbed sage (plus more to taste) 1 tsp salt 1 lb Jimmy Dean sausage-original seasoning 1 cube butter 1 can chicken stock (plus more, if needed) Cook up sausage, celery, onion. Add butter, stuffing, and seasoning to taste. Add chicken stock for wetness, until desired texture. Cook at 350* in casserole dish for 45 minutes or until heated through Note: great to prepare a few days before. Gretchen's addition: cook in a waffle iron to make everything nice and crispy!

Holiday Brunch Casserole

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Rhubarb Pie

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