Stagecoach is so stunning that we have been looking at lots since August. Last week we found one with the a great view. After looking at comps, we made what we thought was a fair offer, came to terms with the seller and are on our way to our first country paradise...

With all the traipsing around on the lot, we really wished we had snowshoes on. The post Colorado blizzard snow drifts are above mid thigh in some areas of the land. After a morning of snow-filled boots and below zero temperatures, we stayed in and prepared for Christmas dinner.

The time is now to let the bread get stale for Monday's feast and we would have cut up two loaves of bread (one whole wheat, and one Pumpernickel), but the stores are out of almost everything. That's right, a Denver blizzard, paired with Steamboat Springs doubling in size with incoming visitors for the Christmas holiday has resulted in a Soviet-like grocery situation. People are actually waiting for the delivery trucks to arrive and buying the store out as items get here. Having given up on finding what I wanted, the following recipe will suffice for our feast.

Rosemary Sausage Pumpernickel-Cornbread Stuffing

• 1 batch cornbread, broken into crumbs
• 1 loaf Pumpernickel bread, cut unto one-inch squares and stale (good thing I bought this a week ago!)
• 1/2 pound spicy Italian sausage (muhahaha - I got the last of the sausage)
• 3 sprigs fresh rosemary
• 3 onions
• 4 teeth garlic
• 1 spoon full of Mexican red peppers (Guess what I left at home? My turkish peppers )
• 1 cup turkey stock (made from the turkey neck because there is no stock at the gorcery store)
• 6 eggs (uh-oh, we only have 16 eggs left!)
• 2 hands full of mushrooms

Caramelize the onions, then add the mushrooms, rosemary leaves, Mexican peppers and garlic and saute. (I will propable add 1/4 cup of white wine at this point, too.)  Brown the Sausage.

Put all the dry ingredients in a larg bown and add the onion-spice-sausage mix and the 6 egs and squish around with your hands.

Place in a casserole dish, pour the stock over the top, cover and bake at 350 degrees for 45 minutes, or until done.

If you try this one, let me know what you think as I have not yet cooked it. Update on flavor to follow the holiday.

Merry Christmas!