Well, now we've had Thanksgiving and we're headed to Christmas! This time of the year is so wonderful, and so busy!! There are lots of holiday dinners and parties to prepare for, and in our friends and family there's lots of birthdays! We just had a wonderful retirement party for a dear friend to throw into the mix. That was a great time, seeing old friends and co-workers.
I'm keeping Sawyer three days a week now, and she brings lots to be thankful for and lots of happiness. She's such a sweet and happy baby!
Sawyer's mother, Lindsay, told me how her mother makes her own stock in a Crock-pot to use for her Thanksgiving dressing, so of course I had to make my own stock. I started mine out by roasting the chicken in a roasting pan with a rack (guess what, friends, those cheap roasting pans work as good as those expensive ones). I rubbed the chicken first with a little oil, then homemade poultry seasoning, and placed the chicken on the roasting rack in the pan. I also cooked this chicken with celery and onions in the roast pan, but they didn't hold up well. I did not use those in the stock. I think I should have made the chunks of vegetables bigger. I cooked the chicken for an hour and a half at 425 degrees. The chicken is done when your meat thermometer is at 165 degrees, or you cut between the leg and thigh and the juices run clear. Then I did a lazy thing. I put the whole cooked chicken in the Crock-Pot with big chunks of fresh celery and onions and the juices from the roasting rack. Cover this with water (and/or store bought chicken stock) and cook on high for four hours or low for six hours. The chicken will fall off the bones and that chicken should be shredded and placed in the dressing! Make sure you get all the bones and chicken out, strain the stock, and there you have your stock and chicken.
Here's the recipe for the homemade poultry seasoning. It is two ingredients: six teaspoons dried sage and two teaspoons of dried thyme. How easy is that?
Click on the picture of the cornbread dressing for a delicious buttermilk cornbread recipe! Here's the recipe for the dressing! I don't have a picture of the buttermilk biscuits on here. The ones I used were biscuits I had made previously and kept in the freezer. I'll be sure to post the biscuit recipe soon. Make the cornbread and biscuits at least a day or two ahead of time so they will be dry and will soak up all those dressing flavors!
Old Fashioned Cornbread Dressing
Here's a simple gravy recipe I made, and I put it in a fancy gravy boat and then I packed it up to go without taking a picture.
I know most of us grew up with canned cranberry sauce, and I still love it, but if you feel like getting a little fancy (with fresh cranberries and pecans), click on the picture on the right for this simple and delicious cranberry sauce. Delicious!
These are some beautiful Autumn Poinsettias I saw in Kroger. I didn't know there was such a thing. The picture does not do them justice!
Here is Sawyer at her Thanksgiving celebration at her aunt's house, and with her parents. She is really the most wonderful little girl!
Since I started this post, my Sister Janise, and I made a quick trip to Florida to visit some friends in Freeport, Florida. We did make a little trip out of the way so we could see Panama City Beach, one of our favorite places. This scene is at dinner time at Schooner's, The Last Local Beach Club. We passed several places before we got here and some are closed for the season and some are just open on the weekends. Janise remembered Schooner's advertises as local so we went by there, and true enough, they're open year round. They also have a special from 4 p.m. - 6 p.m. that's pretty good! I love this picture!
Thanks for stopping by, Friends! I hope you are all having a great holiday season!
Dished With Love, Denise
A place to share my favorite things...friends and food, dogs, college football, and my inspiration, Sawyer, the most beautiful little girl in the world!