Joyful Simplicity. (Fall Stuffing)

I love the fresh scent of desert sage after a rare rain storm.

I would spend at least an hour outside after the clouds parted and

the sun came out of hiding.



Just so I could smell the sage.



When the smell began to fade

I'd grab the garden hose and demand the smell's return.

When I'd had my fill of sage

I'd head for the fig trees.



The sweetness of the figs made the climb worth it.

The scritch-scratch of the fig leaves that itched me

Made me hope that Adam and Eve had been smart enough to cover

Their nakedness with something other than fig leaves.



I'd shimmy down the tree after reaching the fruit.

Ashy knees and cuts along my shins, my dress dirty with fig innards.



We'd build castles with branches from the lemon tree and

the pomegranate tree next to it.

The young branches could be bent, twisted and tied together

to make flying buttresses

elegant archways

sturdy shelves

and large doorways.



The trees yielded natural brooms to sweep the entryways

and the floor of our castle.



For the brave, the blackberry tree could be conquered.

It's hidden treasure:

A spot in heaven

(Nana and Tata's roof)

A vast window that showed us the possibilities that waited for us

beyond Tolleson's boundaries

If we chose to accept the quest someday.



For now the brave descend,

returning to earth.

Carefully sailing beyond the murky sea that poured from the

Sea dragon's mouth onto the earthly scented sage.

I forgot to turn off the hose.


Recipe: Fall Stuffing.

I mentioned sage in my poem. Sage brings back many memories involving my grandfather and spending time with family...especially around my favorite holiday: THANKSGIVING. I offer you my prized Cornbread stuffing recipe--it contains sage. :) Enjoy.


Fall Stuffing.

Serves A WHOLE LOT of Hungry Thanksgiving Guests.

5 1/2 to 6 cups of corn bread, crumbled (--not too small, just break up the corn bread a bit. I usually make this from scratch, but you can use store bought)
1 pound of sweet turkey sausage, casings removed.
1 cup of onion, chopped
3/4 to 1 cup of chopped celery
1 3/4 tsp dried sage (you can use fresh, just use a little more)
1 1/4 tsp dried rosemary (again, you can use fresh)
1/2tsp dried thyme (I prefer fresh)
1 apple, cored and chopped. I use either granny smith, fuji, red delicious or gala apples
3/4 to 1 cup of dried cranberries (Craisins)
1/2 cup of chicken or turkey stock.
3 & 1/2 tablespoons butter (unsalted) melted. (You can use a butter substitute. I've used Smart Balance and other non-trans fat spreads)
1/4 cup -fresh minced parsley, if you use dried, use less--about 2 tsp.


Preheat oven to 350 degrees.

In a large roasting pan or large oven proof casserole/dutch oven, add corn bread pieces.

Remove casings from turkey sausage. In a skillet, brown turkey sausage on medium to med-high heat, breaking up the meat. Add onions. Stir a bit. Once browned, add celery, sage, rosemary, & thyme. Stir for 3-5 minutes to make sure flavors blend.

Pour the turkey sausage mixture over the cornbread pieces. Then mix in the chopped apples and the cranberries. drizzle the butter and stock over the top of it all. Mix again, carefully. Bake for about 25-30 minutes.

I usually don't put my stuffing into the turkey. If you choose to do that, stuff it loosely, and cook until the internal temp of the stuffing reaches at least 160-165 degrees F.