My part of the feast
This year we are sharing Thanksgiving dinner with at least two others families at our church, as I mentioned in an earlier post. I'm roasting two donated turkeys and bringing the dressing, four blueberry pies and many gallons of iced tea, plus a special touch I'll dedicate the next post to. Another church member gave me the blueberries that he had picked and frozen this summer. Here are the recipes and photos. Traditional Bread Stuffing With Herbs (forefront of photo) on last year's Thanksgiving buffet TRADITIONAL BREAD STUFFING WITH HERBS 1/2 cup margarine or butter (1 stick) 5 large celery stalks, chopped 1 large onion, chopped 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried sage 1 14 1/2-ounce can chicken broth 2 16-ounce loaves sliced firm white bread, lightly toasted and cut into 1/2-inch cubes 1/2 cup loosely packed fresh parsley leaves, chopped Preheat oven to 325. In 12-inch skillet, melt margarine or butter over medium heat. Add cele...