Spoon River Valley: Ellisville, Illinois from Mount Piscah
I love Illinois this time of year. Farmers are hustling, trying to out wit the rainstorms and nearly very soybean and corn field has been combined, leaving a fresh baked grain scent along every country road.
Who doesn’t anticipate it, revel in it? Everyone at my house starts getting anxious for the big Thanksgiving Day feast about this time every year. While we do go all out with a turkey and all the trimmings that day, sometimes we just have to have a “taste” of the real thing for supper while its still October! Here is my quick and easy version I call Mock Thanksgiving Day Dinner and its all whipped up in the crock pot! I like to serve this with hot rolls, baked acorn squash topped with brown sugar and butter, layered pea salad, and, of course, cranberry sauce. And if there is time, pumpkin pie is a good idea, too! This recipe serves 6-8 people but remember I cook for teenage boys!
6 boneless, skinless chicken breasts cut into thick strips
2 boxes stuffing mix (I prefer turkey flavored)
1 large can (or 2 small) Cream of Mushroom soup
1 cup milk
1 tsp garlic powder or 1 TBS. fresh minced garlic
2 tsp. dried parsley flakes
Fresh ground pepper
1 large can French fried onion rings
In bowl, mix together soup, milk, garlic, parsley, and pepper. Place half of mixture in bottom of crock pot. On top of mixture, place half of chicken, topped with 1 box of dried stuffing mix and half of fried onion rings. Repeat layers. Cook on low for 5 hours. Serve piping hot and pretend it is Thanksgiving Day!