The holidays are upon us. While there is so much laughter and joy surrounding this time of year, there is also a measured amount of stress. We all know the feeling. Kids running around, finally having a break in school. Family arriving from out of town, usually to stay in a room upstairs. It would be so much easier if we had a personal chef armed with an arsenal of recipes to take care of the cooking.
At Satterfield’s, we know how important this time of year is. It’s one of the busiest times of the year for us too, and we’re no strangers to the stress that surrounds preparing a meal. While we prepare our kitchen for the holidays, we’d like to help you prepare yours with two, sure-fire recipes from our own Becky Satterfield.
The first recipe Becky recommends is a staple at so many Thanksgiving feasts, but she’s added a little twist to it. Instead of your traditional dressing, Becky prefers to use cornbread. It adds some Southern flare to this traditional recipe, and ladling copious amounts of Giblet Gravy on top will only add to this fantastic dish.
It wouldn’t be Thanksgiving without sweet potatoes. They usually find their way onto the table in the form of a casserole, but Becky has a wonderful way to use your leftover sweet potato casserole for breakfast the next morning – Sweet Potato Biscuits. They’re quick and easy, and they make for the perfect start to any Black Friday morning.
From Becky and everyone at Satterfield’s, we hope you have a wonderful and safe Thanksgiving holiday.