The holiday season is upon us and our family is looking forward to gathering at the ranch to celebrate with our Thanksgiving Traditions.  There was a time when celebrations were in our “family” dining room at a table for twelve.  However, these days were before my time.  Today we are blessed with a large family which now gathers in the “guest ranch” dining room.

Each family contributes something to our Thanksgiving Feast.  Bill and Glenda make the Turkey and Prime Rib, Rebecca bakes pies, Sarah and Amanda make bread, and our cousins bring tasty vegetable dishes and salads.  As you know, Rudy has been the Rankin Ranch cook for over 30 years and is a part of our family as well.  He makes a delicious stuffing which many of you have enjoyed on Sunday nights at the guest ranch when we have our weekly Thanksgiving dinners.  This Thanksgiving recipe was passed down from my great-grandmother, Cleo Tilley Cross, and we would like to share it with you.

Thanksgiving Stuffing (Rankin Ranch Cookbook page 130)

9″ x 9″ pan cornbread, crumbled

3 medium potatoes

4 stalks celery, chopped

1/2 white onion, chopped

3 Tablespoons pimiento

1 teaspoon salt

1 1/2 teaspoons pepper

1 1/2 teaspoons garlic powder

4 cups turkey drippings

Boil potatoes and let cool.  Crumble cornbread into a bowl.  Chop potatoes, celery, and white onion then add to cornbread and mix.  Add pimiento and seasonings and mix.  Place in a casserole dish and refrigerate until turkey drippings are ready.  When ready, pour drippings over the stuffing mixture.  Cover and cook at 350 degrees for 1 hour.

We wish you and your family a very Happy Thanksgiving and hope that you are surrounded by loved ones!