With this being the first holiday since my mom died, I decided a simple Thanksgiving at home alone would do me some good.
Mom’s been gone for a little more than two months. Not being able to call her and talk has been the hardest adjustment since then, especially when it comes to cooking. My mom gave me the confidence to cook when I was young and served as a sounding board whenever I tried cooking something new.
And she made the best homemade noodles you’ll ever eat. I don’t like kneading dough, so I never tried to make her noodles, though when I told her about the Amish store near my property in Charlotte, Tenn., she told me that her family’s noodle recipe came from the Amish and I could probably buy dried noodles there and just cook them in chicken broth to get the same result.
This year, I opted for a simple dish I first had when Carolyn’s aunt made it for us one Sunday. Technically, it’s chicken casserole, but it uses stuffing on top, so it smells like Thanksgiving, which is what we always called it.
Here’s the recipe, which came off of a box of Stove Top stuffing about 15 years ago:
- 1-1/4 cups hot water
- 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 to 2/3 of the empty soup can filled with milk
Heat oven to 400ºF.
Bring water to boil in a medium sauce pan, add stuffing mix, stir just until moistened, remove from heat and set aside covered for 5 minutes.
Place chicken pieces in 13×9-inch baking dish.
Mix soup and milk in a bowl until blended; pour over chicken.
Top with stuffing.
Bake 30 min. or until chicken is done.
This makes enough to feed 6 people. I haven’t figured out yet how to half the soup, so I have plenty of leftovers.
My candied yams recipe for 2 was adapted from the recipe on the can:
- 1 15 oz can of Bruce’s yams in syrup
- 1/3 cup brown sugar
- 1/3 cup of syrup from the yams
- half a stick of butter (1/4 cup)
- 1/4 pound of crushed toasted pecans
Preheat the oven to 350 degrees
Open the can of yams and pour 1/3 of a cup of the syrup into a measuring cup, discard the rest
Mix the syrup, sugar and butter in a small sauce pan and heat until blended
Put the yams in the bottom of a shallow baking dish and pour the syrup mixture over the yams.
Sprinkle the pecans over the top
Cook for 25-30 minutes in a 350-degree oven.
Since I had two dished to bake today, I set the thermostat at 375, pulled the yams out after 25 minutes and upped the temperature to 400 for the last 5 minutes for the chicken.
They came out well. I heated up a small can of green beans in chicken broth and made deviled eggs while the other stuff was in the oven. Store bought bread and a slice of pumpkin pie I baked last night made a meal my mom would be proud of.