On Thanksgiving, I like to keep things cute, but comfortable and food-baby approved (ha!), because this mama never says no to a good helping of stuffing and slice of pecan pie
Recipe Dill Dressing Recipe Ingredients: For the dressing 1/3 cup buttermilk 1/2 cup sour cream 1/3 cup mayonnaise 4-5 tbsp fresh dill, finely chopped 2 kosher dill pickles, finely chopped almost to a puree 2 tbsp dill pickle juice 1 tsp dijon mustard 1/2 tsp onion powder 1/2 tsp fresh pepper For the salad 1 head iceberg or 2 hearts of romaine, chopped 8 slices bacon, roughly chopped 1/2 cup pickled red onions 2 kosher dill pickles, sliced thin 4 soft boiled eggs, cut into halves Fresh dill, to garnish Black pepper Instructions: Place all dressing ingredients in a bowl and whisk vigorously until smooth and creamy
Then return the shredded chicken to the gravy and stir everything together
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And now that I make it regularly the boys arent nearly as embarrassed to out to eat me with either
