As the fall winds gently swirl the brightly colored orange and red maple leaves and the frost has settled on our herb garden, they are reminding me that Thanksgiving is almost here. This special occasion is the perfect time to gather with loved ones and friends, both old and new, and celebrate the season. A centerpiece of our favorite gourds, pumpkins and greenery anchor the Thanksgiving table adorned with our finest china, silver and crystal. Our senses are tempted with the sweet, spicy and savory aromas drifting thru the Inn as our Thanksgiving feast begins.
We send our special guests, family and friends that have crossed through our Atlanta Bed and Breakfast door this year and in the past our Thank You and Blessings. May your Thanksgiving Day be filled with the good fellowship of family and friends, laughter and wonderful food and spirit.
HAPPY THANKSGIVING FROM ED AND DEBBIE AND STAFF AT THE SHELLMONT INN!
SOUTHERN CORNBREAD DRESSING – ONE OF OUR FAVORITE THANKSGIVING RECIPES
4 Cups of Crumbled Cornbread ( I like to use Stone-ground Cornmeal to make the Cornbread)
3 or 4 pieces of day old bread, biscuits or English muffins, crumbled
1- 27 ounce container of Organic Chicken Broth ( or two 13 3/4 ounce cans)
1 large onion, chopped
3 ribs celery, chopped
1 Cup of Butter, Melted
Spray a 9 x 13 pan with PAM. Preheat oven to 350. In a large bowl, combine the cornbread, bread, and chicken broth and allow to soak. Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter and mix throughly. Bake for 1 hour and 20 minutes. Serves 6.