Grammy here again! I can’t begin to tell you how enlightened I became after keeping my sweet little grandson last Saturday while his mom went to a funeral out of town.
I watched as Levi cruised about the house in his walker, arms straight up over his head, big smile on his face while literally running through the house! What joy to see this little guy, no worries, except where to go next. I think we as adults can take great lessons from these little ones: trust in the direction the Lord is taking you daily; always smile, there’s ALWAYS something good in your life; trust people, their life could be a lot worse than yours; sleep peacefully, as you spend quiet time with Him before you sleep, ask the Lord to calm you as you rest; wake up with a fresh, new perspective on life. Always keep looking ahead, your BEST could be just around the corner! And above all, love unconditionally, until you are given a reason not to!
Today I would like to share with you my mom’s cornbread dressing recipe. I can’t have Thanksgiving or Christmas meals without it. I hope you enjoy!
Cornbread Dressing/Stuffing Recipe
- 1 pkg. of Pepperidge Farms Herb Dressing
- 6 baked and cooled corn muffins crumbled
- 1 small onion diced
- 3 stalks of celery diced
- 2 Tbs. of dry rubbed sage more to taste if needed
- 2 eggs beaten
- 2-3 cups of chicken broth or broth from the turkey to moisten it as you mix it
- Salt & Pepper to taste
Mix all ingredients and place in a greased (I use the spray Pam) 9 x 13 pan and bake at 375 degrees until lightly browned on top. Cool and cut into squares. Enjoy!
This is even better the second day!