Pudding Pie, One Foot High

I love Thanksgiving and the memories that go along with it.  Going to my Grandma and Grandpa's house was our tradition. They crammed 25 people into their trailer home. The funny thing is that it never seemed crowded to me. I loved playing with my cousins. We would usually all get together and put on some type of a skit for the adults.  For Thanksgiving it was always the song Turkey dinner. "Turkey dinner, turkey dinner, gather round, gather round, who will eat the drumstick, yummy yummy yum stick, all sit down." Than, my grandpa would get out the long table that he made to accomodate all of his kids and their spouses and he put it down the center of the living room. Adults in the living room and grandkids in the room that my grandma deemed the "Florida Room." It was an add on to their trailer and us cousins loved hanging out in there. It was like our own little pad. I am sure it was nice for the adults to get all of the kids out of their hair while they ate too. My grandma was the best cook. She made all the fixins' turkey, pork sausage dressing, mashed potatoes, and lots of pies. I remember the whole counter lined with all different pies. We would all go home, sufficiently stuffed, and come back a few hours later to pick up leftovers to take home. The ladies would sit at the table, drink coffee, and chat, and kids might do a puzzle on the kitchen floor or play yahtzee. The times when my grandparents were alive was a really wonderful time in my life and over the last few days, as I have been making dishes for Thanksgiving, they have been on my mind more. My stuffing is different from Grandma's, but still SO good. After Grandma died, my mom and dad had to take over the responsibilites of the thanksgiving meal. Mom made good stuffing too. So, mine is a hybrid of hers and grandmas, but definately my own. Maddy says I make the best stuffing in the world and she helped me make it this year. As we were making it, I couldn't help but feel the spirit of mom and grandma in the kitchen with us. 

Jackie's Stuffing Hybrid
1 lb. organic ground turkey
1 lb. organic ground beef
1 lb. organic breakfast pork sausage
1 1/2 bags sage and onion bread cubes 
2-3 tbsp. poultry seasoning
3/4 box of any stock
1 medium onion, diced
1 granny smith apple, diced small
4 celery stalks, diced

Brown meats with onion, celery, and apples. Once cooked add breadcubes, and slowly add stock until you reach the consistency that you like. Not too mushy and not too dry. Add in poultry seasoning. Bake at 375 uncovered for about 30-35 minutes. Stir halfway through and adding stock if it seems dry. If making the night before add stock before baking the day of, let it sit out to room temp before putting in oven.