It's all gravy

I've enjoyed so many good eats since my last post. And as nearly a month has past, I suppose there have been plenty of opportunities! But among all of these delicious moments, I would be remissed if I didn't devote an entry to this year's Thanksgiving feast. Afterall, Thanksgiving is a holiday essentially created to honor fellowship over the harvest- an opportunity to break bread as a community and thank God for your blessings. There's something so precious and intimate over sharing a meal with friends. I've heard it argued that it is no coincidence that many important conversations and teachings of Jesus took place over meals (think of his stay with Zacchaeus, visiting Mary and Martha, and of course the Last Supper). A bit of a digression, but my point is there is something sacred about the act of eating amongst friends and nothing in our culture celebrates this moment more than Thanksgiving.


Lane's family came to visit us here in Texas this year. Quite a blessing to us as I know that long drive from Kansas well and can commiserate with every mile! But after a relaxed day of cooking, snacking, drinking wine and playing games, our meal was complete and this was served...

Kit, Mama Nan, and the feast

Green beans with sea salt, sweet potato casserole, bacon, onion and rye bread stuffing

Roasted new potatoes with rosemary, cracked pepper and sea salt

Candied walnut and pear salad with poppyseed dressing

The seal of approval was given by all! And since I'm sure you're curious, below is the recipe to my perfect bite. I don't care if it's not Thanksgiving anymore, you should definitely try this recipe.

Bacon, Onion and Rye Bread Stuffing
Recipe torn from last November's Food and Wine magazine

• One 9 inch loaf seeded rye bread, cut into 1 inch cubes
• 4 tbsp unsalted butter
• 1 large sweet onion, such as Vidalia, halved and thinly sliced
• 1 celery rib, cut into ¼ inch dice
• 1 tsp chopped sage
• 1 tsp thyme leaves
• ½ lb piece of slab bacon, sliced ½ inch thick and cut into ½ inch dice
• 2 ½ cups chicken stock or low-sodium broth
• 1 egg
• 1 ½ tspn kosher salt
• ½ tsp freshly ground pepper

1. Preheat the oven to 375. Lightly butter a 9x13 baking dish. On  large rimmed baking sheet, toast the rye bread cubes for about 15 mins, tossing once halfway through, until lightly golden nd dry. Transfer the bread to a large bowl.
2. In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
3. Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 mins. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, wisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
4. Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.