Last week I teased out a new change to my posts and today’s the day I make good on that promise. The best part about having my own website is having creative control over how I share content. I’m going to try something I haven’t seen other Bloggers do before and show you all my cards at once. What does that mean? Is this still going to be a family friendly site? Keep reading. Typically fashion bloggers shoot several looks at a time and create individualized posts for each look. This is how I’ve done all my posts up until now. As I’ve hit the busy season with my day job it’s been hard to keep up with my weekly posts and I was VERY late to the game getting some looks up on the site. Kind of defeats the purpose of a fashion blog if the fashion I’m blogging about has long been sold out.
By sharing multiple looks at once you’re guaranteed not to run into a sold out situation. It also allows you time to take advantage of all the holiday sales we’re about to be blessed with. Each week (God willing) I’ll share 1-2 images of each outfit on my posts. Spoiler alert, you’re going to be seeing the same outfits, albeit different shots of them, over several blog posts. This is the experimental part… Will you get bored seeing the same outfits or will the variety showcase of different ways to wear them keep it interesting? Time will tell… I’m building this plane as I’m flying it so we’ll see how it goes. To help keep it engaging I’m going to punctuate posts with other tidbits. You probably guessed from the title of this post (or you think I’ve gone mad) but this week we’re discussing how you can be a hometown hero and make the best damn Thanksgiving dressing you’ve ever had. (Pro tip, it makes enough for two pans so make it now and freeze a pan for Christmas dinner)
I hope you all make this dressing and LOVE it because I’m probably going to be in hot water with my Grandmother for passing the recipe out. It took about 10 years of my Mom and I badgering MeMa to get this out of her. She’s one of those cooks who does everything “from memory” so once she finally wrote it down it took another two years of interpretation and trial and error cooking before I finally got it right. Phrases like, “You’ll know by the smell.” and “Should be thin, but not runny.” are maddening to a Type A like me. But such is the cooking style of any self respecting southern chef and if you hadn’t already guessed by her name, Mema is most definitely SOUTHERN.
Without further pomp, here it is. I’m not kidding when I say you’ll be a hero for making this. No need to thank me.
- 5 skinless boneless chicken breasts
- 1 medium yellow onion, finely chopped
- 5 large celery stalks, finely chopped
- 1 (10 ounce) can cream of chicken soup
- 2 (14 ounce) cans chicken broth
- 1 stick salted butter
- 3 tsp black pepper
- 2 tsp salt
- 3 (7 ounce) packages Martha White Sweet Yellow Cornbread Mix
- 5 large eggs
- 1 1/4 cup buttermilk
- 1/4 cup canola oil
- 1 additional tablespoon canola oil
- Boil chicken breasts with 1 tsp of both salt and pepper
- Bake cornbread using 3 eggs, 1 1/4 cup buttermilk, and 1/4 cup canola oil
- Bring to a boil 3 cups water, onion, celery, butter, 1/2 tsp salt, and 2 tsp pepper. Cook for 30 minutes
- Crumble cooled cornbread into large mixing bowl
- Add 1 can cream of chicken soup and 1 can water
- Add 2 beaten eggs, chicken broth, cooled onion and celery mixture
- Stir well
- Pour mixture into 2 rectangular greased pans with 1/2 tbsp canola oil on bottom
- Shread chicken into bite size pieces and push into dressing mixture
- Bake at 400 degrees until light brown (Usually 40 – 45 minutes. If frozen will take longer) If the top starts to brown too much before its cooked cover with foil
One final change I’m making to the Fashion portion of Drifting Whites; placing focus on building a capsule wardrobe. What exactly does that mean? It’s something I’m going to dive into over the weeks moving forward so stay tuned for more.
Well friends, tonight’s post has been a lengthy one. Please don’t be shy to share your feedback on the changes I’m making, I’d love to hear your thoughts. You can always drop me a line at [email protected]
I wish you all a happy and safe Thanksgiving. Cheers to taking a moment to press pause and give thanks for all we’ve been blessed with.