There is always something to be grateful for every day -many things and people that surround us daily, that we should take a moment to appreciate. Taking a moment and being thankful for everything you have will not only brighten someone else’s day, but you’re as well. So if you can be with the people you love, tell them. If not, phone them and thank the people who make a difference in your life.
Thanksgiving is more than just about the meal, for many of us, what we have now was once among the things you only hoped for when we were younger.
We will all blessed enough to have full bellies, and that alone should be enough right there. Here are the ways the Team at the Dean Ballenger Agency fills our bellies for Thanksgiving Dinner:
Danielle loves Stuffing! Check out her favorite recipe. She has taken a quick Stove Top Stuffing recipes and spiced it up a little bit.
- 1lb Sausage
- 1 small yellow onion
- 3 stalks of celery
- Chicken Stock (replaces the water in Stove Top Stuffing)
- Butter – recommended from Stove Top Stuffing
- 3 Boxes Stove Top Stuffing
- 2 apples peeled
- Dash of Sage
- Dash of Poultry Seasoning
- Cranberries (optional)
- Brown the sausage. Chop up the onion and celery add to the browning sausage. Drain the excess grease.
- Add Chicken Stock & butter, according to Stove Top Stuffing directions, to the sausage mixture and bring to a boil.
- Peel and chop the apples. Stir in apples, cranberries, and stuffing mix to the pot. If you want to, add seasoning to taste.
- Spread in a pan and follow the baking directions on Stove Top box.
Now when it comes to the gentlemen in the office, here’s what they have to say:
Dean loves Gravy!
“Gravy is my favorite part of the meal because it goes on everything! It can literally go with everything!”
Jared loves Stuffing! When asked about a recipe he likes, well, he drew a blank. Momma’s home cooking makes the meal that much better than having a recipe of his own.
Christian said it best. His favorite part of the meal is Smoked Ham or Turkey.
“I don’t do recipes, I just eat.”
We won’t leave you hanging with just one recipe, though. Here’s a closer for you. Brittany’s favorite part of the meal is Green Bean Casserole. She leaves it to the traditional recipe; she doesn’t switch it up much because you can’t mess with perfection!
- 1 can cream of Mushroom
- ½ c Milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 c cooked cut green beans
- 1 ⅓ c French’s French Fried Onions
- Stir the soup, milk, soy sauce, black pepper, beans, and ⅔ c onions in a 1 ½-quart casserole dish.
- Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
- Sprinkle with the remaining onions. Bake for 5 more minutes or until the onions are golden brown.