December President’s Message

Where did the rest of 2014 go?! December definitely snuck up on me this year!  I want to wish
everyone a happy holiday season and I hope you get to spend some enjoyable time with your family,
friends, and loved ones.

I hope you’ll join us next week for the KCBA/KCPA annual Holiday Luncheon.  I have a pile of prizes for the
opportunity drawing in my office right now—make sure to buy your tickets from any KCPA Board member!  The prizes are awesome!  Also, we are continuing on our annual tradition of collecting unwrapped toys for the Jamison Center during the luncheon, so please remember the kids during the season and purchase an extra toy for a child in need.

There is a lot of important information in this newsletter as January begins a new year and new rules are coming out—I hope you take the time to read it.  In lieu of having a summary of everything included in the newsletter, I’m going to share a recipe.

As some of you may know, I got married in October.  I also had a niece that got married in June of this year. For Thanksgiving, my brother hosted my in-laws, my family, and his son-in-law’s family—we ended up with a loud crazy family event of about 30 people for Thanksgiving, but it was perfect.  Now, I know post people don’t have to cook for 30 people, so keep that in mind.  My favorite part of the holidays is the stuffing because you can always do something different with it.  Below is the stuffing I made for my crazy family.

Again, I hope you all have a wonderful holiday! ~Makala Reha

Sundried Tomato Sausage Stuffing


3lbs of Italian chicken sausage

8 oz. of sundried tomatoes halves

36 oz. of chopped onions and celery

1 stick of butter

2 tablespoons of bacon fat

2 boxes of stuffing mix/dried bread

1 container of chicken broth

Pepper, Salt, and Italian seasoning to taste


  1. Melt butter and bacon fat in a large stock pot. Once melted, stir in onions and celery.  Stir occasionally. Use food processor to crumble sundried tomatoes and add to onions and celery mixture.  Continue cooking until onions and celery are soft, but with a slight crunch in the celery.
  2. In a separate pan, cook sausage. Crumble sausage while cooking, or use a food processer to get desired size of sausage. Once sausage is completely cooked and you have the desired size, stir into onion and celery mixture.  (Note: I season as I go.  I seasoned the onion/celery mixture, then added the sausage and seasoned it again.)
  3. In a separate stock pot, heat chicken broth to a boil. Add in stuffing mix per the stuffing mix’s instructions.  Add additional chicken broth if desired.  Once stuffing mix is “done”, add in sausage mixture to the stuffing.

I kept my stuffing warming in a crock pot after it was made so I kept all the juice from the sausage/onion/celery mix when I added it to the stuffing so it wouldn’t be as likely to dry out.  I would have added garlic (and I have in the past into the onion/celery mixture), but you never know in a crowd of 30 how many people won’t eat garlic.

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