Offered by Jan Giuliano
From everyone at Academy Mortgage, we thank you for a wonderful year. When I look back, I think of all the great people we have met and helped achieve their home-buying dream. Thank you all for sharing that opportunity; it means the world to us. Even after the closing is over we continue to stay in touch providing resources and continued support. Our wish is that more families will have that opportunity come in 2016. Please enjoy the holiday season and may you be blessed with joy, health, prosperity and love. Give Frank and Jan a call at 303-450-1650.
Turkey stuffing recipe from my grandmother’s box:
- 1 loaf of bread (it doesn’t matter the brand); break into pieces into a large bowl.
- 2 stalks of celery; cut into small pieces
- ½ of a small white or yellow onion; cut into small pieces
- ½ stick of butter; cut into about 6 pieces
- ¼ teaspoon of celery seed
- Salt and pepper to taste
- Use some turkey drippings from the cooked turkey, about ½ to ¾ cup (skim the fat). You don’t want too much to make the bread too soggy, just moist enough to form together.
Spray a baking sheet with non-stick spray. Set oven to 425 degrees. In the large bowl of bread add the celery, onion, celery seed, salt and pepper and butter scattered over the mixture. Add the liquid; remember to use enough to moisten the bread mixture but don’t make it too soggy. Use a large soup spoon and lightly flatten the patties on the baking sheet so they don’t touch. They won’t spread. Cook for about 20-25 minutes until golden brown outside and bottom but still soft in the middle. The cooking time will depend on the wetness of the bread. If very wet, cook longer. If not very wet, cook less time. 50.
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