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Column: Taking time to give thanks for life's blessings

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opinion Rosemount,Minnesota 55024
Rosemount Town Pages
Column: Taking time to give thanks for life's blessings
Rosemount Minnesota P.O. Box 192 / 312 Oak St. 55024

Our lives are constantly changing. Our Thanksgiv-ings of yesterday are memories of the ones we celebrated today.

As youngsters growing up we so enjoyed spending the day at our grandparents and later at our parents' home. The memories of foods being prepared by grandma and her apron; the turkey, gravy, peeling a big pot of mashed potatoes, the cranberries and who can forget that dressing grandma made?


I remember everyone seated around the big table thanking God for everything he gave us and asking his presence and guidance throughout the coming year.

When couples get married, the traditions are expanded from both families. Things that worked before may have to be changed. Some years you may travel out of town, but so often that depends on the weather and work schedule.

As we get older we often don't always have a choice of where or if you will celebrate. This year it happened to me when I found out I would be in rehab. I was still having a pity party, when I thought of so many people who would not be with family and friends. Those in our military, people of our transient dysfunctional society are in more difficult situations than I am. I know my situation is not permanent and hopefully will be home for Christmas.

To all our readers, have a safe, wonderful Thanksgiving. Please remember your family, friends and Americans in the military. God Bless you and God Bless the USA.

Leftover turkey bake

1 1/2 cups finely chopped onion

1/2 cup finely chopped celery

One can (14 1/2 oz.) reduced sodium chicken broth, divided

Two eggs, lightly beaten

Two teaspoons poultry seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups cubed whole grain bread

3 cups cubed white bread

2 cups cubed cooked turkey breast

1/2 cup chopped fresh cranberries

In a large saucepan bring the onion, celery, and 1/2 cup of broth to a boil. Reduce heat; simmer uncovered for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey, and cranberries; mix well Spoon into a two-quart baking dish coated with cooking spray. Cover and bake at 350 degrees F for 15 minutes. Bake uncovered for 20-25 minutes or longer until a thermometer reaches 160 degrees.