You cook and cook all year, constantly trying to improve your skill level; making more precise knife cuts, cooking meat to the perfect temperature, adding sauces and reductions to your repetoire, and trying your hand at those delicate dishes such as beef bourguignon or a cheese souffle.
Then suddenly, it’s November… crunch time.
Get it together.
This is it… don’t get scared now.
You make your grocery list at least two weeks in advance of all the ingredients you will need for that perfect dinner. You clear out the freezer, making way for the magnum opus of the party- the turkey. You go to the grocery store in the wee hours of the morning to avoid the last minute, combat shoppers who are fighting for that last can of pumpkin puree (which you have no worries over because you went to the pumpkin farm last month, made your own puree, and it’s in the freezer at home just waiting for you).
Suddenly, it’s Wednesday night. The night before the big game. You get in bed thinking,
“Will I rise to the occasion?”
“Will I cook that turkey to utter perfection?”
“Will the crowd go wild?”
“Will they cheer like crazy because my mashed potatoes are creamy and delicious?”
“Have I practiced enough?”
“Have I calibrated my oven thermometer so that nothing can possibly go wrong?!? ”
“And if so, IF I WIN THIS GAME, I will be COOK of the YEAR!”
This is called FOCUS. Keeping your eye on the prize. Workin’ hard to get paid, son. You hear what I’m sayin’?
This month on Sweet Tea and Taters, I will be featuring Thanksgiving recipes. I’ll cover the whole menu from appetizers to desserts so that by the time November 24th rolls around, you will be SET. I’ve even added a new category on the side bar this month- “Thanksgiving 2011,” for easy access to these recipes.
We will start this category with a fantastic new recipe.
What is super awesome about this recipe is that it is a CROCKPOT recipe! That’s one less dish to have to squeeze into the oven on Thanksgiving. Score!
- 5 cups crumbled cornbread
- 1 (14 oz.) package herb stuffing
- 2 (10 3/4 oz.) cans cream of chicken soup
- 2 (14 oz.) cans chicken broth
- 1 large sweet onion, diced
- 1 cup diced celery
- 4 large eggs, lightly beaten
- 1 T. rubbed sage
- 1/2 t. pepper
- 2 T. butter, cut up
- Combine first 9 ingredients in a large bowl.
- Pour mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4-6 hours or until set and thoroughly cooked.