Thanksgiving Stuffing.

Today, I'm doing my version of a Thanksgiving Stuffing. I know there are thousands of stuffings, like thousands of potato salads, and thousands of cole slaws. But this one is mine... All mine.

My mise en place: At the top, my cornbread I made last night. Hot Italian sausage. Cheeses: Mozzarella and Parmesan. Onion and garlic. Celery. My leftover semolina bread loaf. Toasted pine nuts. Buttah. Fresh sage and parsley from my garden.

I chopped the onion and celery and minced the garlic, sage, and parsley.

Then I cubed some of the cornbread and semolina bread.

Melted a few tablespoons of butter and threw in the onions and celery. Cooked for a few minutes.

Then added in the minced garlic.

I cooked the hot Italian sausage and, being in the moment and in the zone, I forgot to take pictures. So, here's the cooked sausage and I'm adding the toasted pine nuts to it.

The sauteed onions, celery, and garlic get added to the sausage and pine nuts.

Parsley and sage get added in.

Then the toasted cornbread and toasted semolina bread cubes get added.

Mozzarella and Parmesan go in next. And it all gets poured into a buttered dish.

Daughter Hawthorne had a brilliant idea. "Mama, why don't you add in some apple slices?" Consider it done. Ingenious. What a lovely combination of flavors and textures.

Lastly, I poured a can of low-sodium chicken stock in. Sorry, I'm all out of my homemade chicken consomme.

Topped with butter pats. Bake at 350 degrees for 30 minutes and it is truly wonderful. Try this stuffing for your Christmas turkey. You'll be in Stuffing Heaven.