Grace & Company

Curating a Graceful life.

October

Dorothy Vannan
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Fall has officially arrived here in Winnipeg! We love this time of year since it gives us the excuse to change gears in our lifestyle, start to settle down and wrap up in a cozy blanket with a hot tea (from my favourite place/neighbour on Academy road Cornelia Bean!).

AND! We just received brand new Klippan Merino lamb's wool blankets, so make sure you drop by to see what we have!

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My recent trip to the west Coast of Canada resulted in some lovely new items for the shop! I am so very excited to have been able to meet a wonderful hostess and chef from Victoria, BC, and now have a limited number of signed cookbooks from her wonderful Fairholme Manor Bed and Breakfast for sale at the store!


Also, some things to keep in mind:

  • Holiday items will officially be available in the store October 30th!

  • Towards the end of the month, we will be planning a special event in the store with proceeds going to a Winnipeg charity. We will be sending out a link to purchase tickets through our newsletter soon, so stay tuned for details!

We hope you all are enjoying the beauty of fall, and are looking forward to a wonderful Thanksgiving weekend! See my best-ever thanksgiving stuffing recipe below.

With care,
Dorota

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Thanksgiving Stuffing

Ingredients: 

- 1 lb sausage (chicken works great)
- 4 shallots, finely chopped
- 4 garlic cloves, minced
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 3 tbsp. fresh chopped sage
- 1/4 cup butter
- 2 cups sliced mixed mushrooms
- 1/2 dry white wine
- 1/2 cup mixed dried fruits such as prunes, raisins, cranberries or apricots
- 1/4 cup chopped nuts (chestnuts and pecans are the best to use)
- 8 cups cubed bread cubes
- 1/4 cup chopped Italian parsley
- 3/4 cup chicken stock
- salt + pepper, to taste.

Instructions:

1) Preheat the oven to 375 degrees F. Cook sausage (remove from casings) for 15 minutes. Remove from pan and drain fat. 

2) Sauté shallots, garlic, celery, carrots and sage. Add butter and stir until melted. 

3) Add mushrooms and white wine. Season with salt and pepper. When finished, remove and scrape into a large bowl. Add bread cubes, and drizzle chicken stock over stuffing. Toss. 

4) Next, pour everything into a buttered over-proof dish and cover with foil or lid. Bake for 45 mins, then uncover and bake for an additional 15 minutes, or until crisp. Enjoy!