THE JOURNEY: Supernatural Chat with GRANT WILSON, Ghost Hunters
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GRANT WILSON, Ghost Hunters, is one of my favorite paranormal celebrities, look forward to continuing our conversation every year at the Minnesota PARACON. Here is 2017's official addition to our ongoing Supernatural Chat.
He has so many interesting things to share & he seems to spend much of his free time in deep thought pondering complex high level subjects. One curious mind to another, being serious or just joking around, always enjoy our visits.
What does it mean when a huge DORITOS truck shows up?
Because it totally did!
----> #DORITOS it's a sign from the universe honey, bringing SheSquatchers & DORITOS together baby HINT HINT: #DORITOS you should be SheSquatchers team sponsor!!! 
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Then, BIGFOOT HAMMER TOE!
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Grant Wilson's Spicy Sausage Stuffing Recipe
Grant Wilson (Ghost Hunters) came up with a delicious recipe, highly suggest making it! :)
Grant Wilson's Thanksgiving
SPICY SAUSAGE STUFFING
1 Loaf Italian Bread, sliced 1/2 inch thick
1 Stick Butter
1 Large Red Onion, diced
2 Large Shallots, diced
4 Stalks Celery, diced
5 Sprigs Thyme
2 Sprigs Sage
1/2 Dry White Wine (Or white cooking wine)
5 Green Onions, sliced
2 8oz. Package Baby Bella Mushrooms, diced
5 Cloves Garlic, diced
3 Tbsp Fresh Parsley, chopped fine
1-2 Sprigs Fresh Rosemary
2 Chicken Bouillon Cubes (large)
Salt
1 lb. Spicy Italian Sausage, crumbled
1 Qt Chicken Broth
1 tsp Fresh-Ground Pepper
1 Large Sprig Rosemary
1. Toast bread on cookie sheet in the oven at 275F until completely hard & dried out.
2. Melt butter in a large deep saucepan Add Onion, Shallots, Celery, Thyme, Wine, Green Onions, Mushrooms, Garlic, Parsley, Rosemary & Bouillon Cubes. Sauté until everything is tender.
3. In a separate pan, fry up the sausage, making sure to break it up into small chunks as it cooks. When Sausage is done, add it to the rest of the ingredients.
4. In a small saucepan, boil Chicken Broth, Pepper and Rosemary until rosemary is wilted. Turn off heat.
5. Crumble bread into a very large bowl.
6. Add ingredients from large pan and stir well.
7. Slowly ladle in the broth, one ladle full at a time, stirring thoroughly after each dose. Only put in enough to moisten the breadcrumbs. No more than that.
8. Salt & Pepper to taste
9. Cover and place in fridge overnight.
https://www.facebook.com/realgrantwilson/photos/pcb.952540281448522/952540128115204/?type=3
Grant Wilson's Thanksgiving
SPICY SAUSAGE STUFFING
1 Loaf Italian Bread, sliced 1/2 inch thick
1 Stick Butter
1 Large Red Onion, diced
2 Large Shallots, diced
4 Stalks Celery, diced
5 Sprigs Thyme
2 Sprigs Sage
1/2 Dry White Wine (Or white cooking wine)
5 Green Onions, sliced
2 8oz. Package Baby Bella Mushrooms, diced
5 Cloves Garlic, diced
3 Tbsp Fresh Parsley, chopped fine
1-2 Sprigs Fresh Rosemary
2 Chicken Bouillon Cubes (large)
Salt
1 lb. Spicy Italian Sausage, crumbled
1 Qt Chicken Broth
1 tsp Fresh-Ground Pepper
1 Large Sprig Rosemary
1. Toast bread on cookie sheet in the oven at 275F until completely hard & dried out.
2. Melt butter in a large deep saucepan Add Onion, Shallots, Celery, Thyme, Wine, Green Onions, Mushrooms, Garlic, Parsley, Rosemary & Bouillon Cubes. Sauté until everything is tender.
3. In a separate pan, fry up the sausage, making sure to break it up into small chunks as it cooks. When Sausage is done, add it to the rest of the ingredients.
4. In a small saucepan, boil Chicken Broth, Pepper and Rosemary until rosemary is wilted. Turn off heat.
5. Crumble bread into a very large bowl.
6. Add ingredients from large pan and stir well.
7. Slowly ladle in the broth, one ladle full at a time, stirring thoroughly after each dose. Only put in enough to moisten the breadcrumbs. No more than that.
8. Salt & Pepper to taste
9. Cover and place in fridge overnight.
https://www.facebook.com/realgrantwilson/photos/pcb.952540281448522/952540128115204/?type=3