Today is the day to take a breath and relax!  Maybe even sample some of that wine you bought yesterday...


  • If you are using a frozen bird,  transfer it to your refrigerator now so it can start thawing. 
    • These can throw off quite a bit of liquid as they thaw so please place the frozen bird in a baking dish/ roasting pan and on the lowest shelf of your refrigerator to minimize potential contamination. Raw meat and poultry should always be stored below cooked proteins and raw veggies unless your veggie drawer is sealed against leaks.  Safety first!
    • Do not, I repeat, DO NOT try to thaw your bird on the counter. If you forget about your bird and leave it in the freezer until thanks giving morning DO NOT thaw your bird at room temperature.  There are better ways that we will cover later.
  • Pick your music!
    • Obviously this is about personal taste and your family/ friends but of course I have some time saving suggestions
      • Our cafe soundtrack has great variety and a good background vibe and is available FREE through Pandora
      • If you have access to Spotify here are a couple of great ready to go playlists
  • Start cooking! Pick another easy early item and get it off the list

Today's recipe is my other favorite dressing (my first favorite is of course my mothers!) 

Bacon, mushroom, and sage just make the day for me!
From Epicurious 



  • 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
  • 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
  • 3 cups chopped leeks (white and pale green parts only; about 2 medium)
  • 3 cups chopped celery
  • 1 pound mushrooms, sliced
  • 1 1/2 tablespoons dried sage leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 2 1/2 cups (or more) canned low-salt chicken broth
  • 2 large eggs
  • 1 1/2 teaspoons baking powder


Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.