As a special treat, I'm including my mother's turkey stuffing recipe for you during this Christmas season. If you come back later and it isn't here, feel free to email me. You can find that information on the Contact Us page. And while you're here, I have some other stuff you might enjoy. Bear with me as I do some shameless self-promotion and keep scrolling for the recipe.
If you found this page without reading the article accompanying it, here's the link:
A few other things you might like:
My newsletter includes a short article on
recent research I've done, books I've read, upcoming releases,
writing-related news, and a devotion about writing. You can unsubscribe
at any time, and we will never sell your information.
- My blog, where you'll find articles, interviews, book reviews, and more: Click here
- My published works: Books
- My up and coming works: Pre-published
- Topics of interest to writers: Writers
- Links to fun things like conferences: Links
- I invite you to subscribe to my quarterly newsletter,
and for doing so, I'll send you a free gift: a 10-day writing
challenge. If you're a writer or have aspirations to write, my 10-day
writing challenge may be the inspiration you need.
* indicates required
Mom's Turkey Stuffing (Dressing) for 12-16 pound turkey. Adjust as needed according to size of turkey
1 loaf day old bread--I have also used gluten free bread with equal success. I suggest using either white or whole wheat, not raisin, or cinnamon, or rye, or any other flavor that could overpower or contradict the savory flavor.
1 onion, chopped small
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. savory -- not sage. You can buy this at Vitamin Cottage in their bulk spices section.
2 T. butter, margarine, or oil--if using butter or margarine, melt.
1. Crumble the bread. I use an old-fashioned grater, the four-sided kind, and use the side with the larger round holes. You can use a blender, or you can do it by hand (I have). I don't suggest you use commercially-prepared bread crumbs, as they tend to be too fine and too dry.
2. In a large bowl, combine all dry ingredients. Stir until mixed.
3. Mix in melted butter or margarine, or oil, until well mixed.
4. Prepare an aluminum foil packet by folding a piece of fil about 12 inches and 18 inches long into a packet. Fill the packet with the stuffing. Carefully shove the packet into the turkey cavity.
5. Bake for 15 minutes per pound at 325F. When storing leftover stuffing, remove from foil packet.
Hello and welcome to my site! I'm Donna Schlachter, and I'm so glad you stopped by to visit. I am a writer, speaker, editor, and woman of God, in addition to being a wife, mother, grandmother, sister, and aunt.
Now, about my little corner of the internet: I call my site HiStoryThruTheAges because I believe the only stories worth telling are His stories. I figure if the reader can't see God at work in the story in a way that can be translated into their own life, the author has failed.
This site celebrates the things that unite us, define us, and propel us forward.
the very root of it all, we share the same story, you and me.
every book has a beginning, a middle, and an end, so does our story.
Our beginning is our need for redemption, reconciliation, and rebirth.
The middle is what we do when that initial need is met.
And the end is where we go when our journey here is complete.
me as we explore history through the ages, from the beginning, through
the middle, and to the conclusion, in the form of historical suspense
and historical romance, written with a Christian worldview. No
preaching. No lectures. Just good, old-fashioned storytelling meant to
educate, entertain, and enlighten.
I am represented by
Terrie Wolf of AKA Literary Agency: akalm.net
Terrie is an inspiration to me,
sometimes forcing me to dig deeper than I really want to go, but in the
end, the story is always better.
If you're an editor who is interested in my pre-published works, please contact her: firstname.lastname@example.org or 719-368-6390