This article is being written just before Thanksgiving. As such there is not a lot going on in the garden this time of year. We planted our garlic, cleaned out the dead annuals like tomato and pepper plants and now we just wait for spring. I have come up with a few twists to the Thanksgiving/Holiday Stuffing that I would like to share with everyone.

The modifications I make to the standard recipes on the box or bag of bread cubes are as follows. First, I increase the amount of onions, from 1 cup of chopped onions to 2 cups of chopped onions. I also increase the celery to half again or twice as much as the directions call for. I sauté the onions and celery with the butter called for ion the recipe, and I add a generous amount of hand rubbed sage, thyme and rosemary to this sauté.

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