cornbread mix prepared according to directions* 4 cups cubed (1/2-inch) day old white bread (I like Italian) 1 sleeve Ritz crackers, crushed (26 crackers) 1 pound fresh sage pork sausage (I use Jimmy Dean)** 6 tablespoons unsalted butter 1 large onion, chopped 2 Granny Smith apples, peeled, chopped into 1/2 pieces 4 celery ribs, sliced 4 garlic cloves, minced 1 1/2 teaspoons chicken bouillon 1 teaspoon dried parsley 1/2 tsp EACH dried basil, salt 1/4 tsp EACH dried oregano, dried thyme , pepper 1 cup roughly chopped pecans, toasted 1 cup dried cranberries (crasins) 3 1/2 cups low sodium chicken broth 2 eggs Instructions Prepare cornbread according to directions
Adorned with floral delicate patterns in subtle white and cream tones, the light blue fabric captures the essence of a French garden while maintaining an elegant, timeless appeal that photographs beautifully in any setting
Preparation Instructions Fill all holes with wood filler and let dry
Green velvet never goes out of style, so as long as I dont get any bigger (and I have no intentions of doing so!) I should be able to pull it out every wintertime for holiday parties
