Cream Peas

1 bag of peas (frozen 1 lb)

6 T butter

6 T flour

2 cups milk (more or less as needed)

1/2 t. Poultry seasoning

1/4 t. Beau Monde Seasoning

Cook peas in water with 1 T sugar added for flavor. When tender, drain most of water. Set aside.

Put butter in bowl, then microwave it for a minute or so. Add flour and stir.

Place in microwave again for 1 minute. Stir well. Add to peas in pan. Stir until combined.

Put back onto heat and slowly add milk. Stir until heated and thickened. Add milk until desired consistency is achieved. Take off of heat.

Add poultry seasoning and Beau Monde seasoning.

Stuffing for Turkey

This is one of those family recipes that is my favorite. I love the way the sage permeates the bread and tastes with the turkey. For me, a real Thanksgiving comfort food. This recipe is good for a 12 - 18 lb. bird. Note: pre- thaw turkey for a few days before Thanksgiving if frozen.

1 loaf white bread (12 cups cut into cubes)

1 cup butter

1 cup finely chopped onion

1.5 cups diced celery

1 T. salt

1 t. pepper

1 T. dried sage

Poultry seasoning (to taste, I probably add 1 - 2 T)

1 can whole kernel corn (optional)

I usually do this part of the stuffing the night before:

Cut whole loaf into cubes. I like to toast the bread cubes on a cookie sheet at 350 for about 20 minutes or til lightly browned. This gives more depth to the flavor of the bread, however optional.

Melt butter in large skillet. Add onions, celery and cook til clear. Add seasonings, stir well. Mix in corn. Gradually add bread cubes and stir until mostly coated. After it cools, place in fridge until needed the next day.

Day of Thanksgiving:

Remove lizards and gizzards from inside of turkey and rinse bird well. Salt and pepper inside cavities of bird. Stuff the neck area first then the lower cavity. Place in large roaster, bird on its back. Cover the breast with a few slices of bacon. Bake as directed on package for a stuffed bird.