A “thankful” meal -

It’s been cold, damp, and raining for the past couple days - perfect weather for oven cooking!

This morning I ran to the market and bought a package of chicken thighs and I grabbed celery and a big fat sweet potato. Today we will eat a nice big meal - a real tummy filler!

I cleaned my thighs, removed the extra “butts” they tuck underneath, and washed them well in salt water; rinse and pat dry.



I poured my olive oil in my baking dish, placed my thighs in the dish, rolling to coat with the oil. Not a lot of oil - just enough. Seasoned with Kosher salt, fresh ground black pepper, parsley, garlic, onion powder and covered with foil. Placed in a preheated 350* F. oven.



Now it’s time to start the veggies - I’m making my dressing. I chopped a Vidalia onion, half a large red bell pepper, and 2 ribs of celery - including the leaves.



Next, it’s time to break the bread - about 1/3 loaf of unsliced Italian bread (day-old), slices of hearty Italian, a few slices of seeded rye.

I placed my fat sweet potato in a pan, covered with water and placed over medium-low heat.

Washed and peeled my white potatoes and left soaking in cold water for a bit.



Using my wok-style fry pan, I melted a stick of butter, added my veggies and sautéed until soft. Seasoned with Kosher salt, fresh ground black pepper, parsley, onion powder.

At this point, I turned my thighs and seasoned again - removed the foil and returned to oven to finish baking.



Once the veggies were soft, I added my bread, and poured my broth over; mixing well.



Transfer mixture to casserole and place on top shelf of oven. Place white potatoes over medium heat to cook.

Started my gravy using broth and a roux.

Drain my white potatoes and made mashed potatoes - milk, butter, salt, pepper. Peeled and sliced my sweet potato.

Nice, filling meal - baked chicken thighs, mashed potatoes, sweet potatoes, gravy, and stuffing! Almost like Thanksgiving!



Now we are stuffed!