Wednesday, November 27, 2019

jason aldean has free show tonight & Shaina’s on The Talk today

Tonight at over 100 Nashville locations Jason Aldean has a show filmed from his restaurant and we can watch on Jason's YouTube page at 8 PM CT.

Blake Shelton will once again stuff his Thanksgiving turkey with cheese and coat it with crumbled Flamin’ Hot Cheetos. He’ll host 30 people at his ranch in Oklahoma.

Tim McGraw and Faith Hill’s favorite Thanksgiving dish is her mom’s cornbread dressing and her mom’s gravy that always included chopped hard boiled eggs.

on The Talk today. Tomorrow, Chris Young, Chris Janson and Tenille Townes are on the Macy’s Thanksgiving Day Parade. The CBS Thanksgiving Day Parade has Miranda Lambert. Thursday Brothers Osborne perform at halftime at the Lions game. That night Jason Aldean’s on Jimmy Kimmel Live then Friday Garth and Brad Paisley are on Good Morning America.

Finally - Dustin Lynch is dating model Kelli Seymour. He first saw her on Instagram then they got to know each other thru text and video-chatting then they met at his show in California.

Faith Hill’s
mom Edna’s Cornbread Dressing
1 Whole Chicken
1 to 1 1/2 Cups Martha White Self-Rising Yellow Cornmeal Mix
6 Eggs (5 boiled)
3 TBSP butter-flavored Crisco
A bunch of green onions, chopped
3 stems of celery, chopped
Cream of Chicken Soup
1/2 teas. sage seasoning
Kroger All-purpose seasoning
Salt & Pepper
Take an iron skillet and fill with 3 TBSP butter Crisco. Heat on stop top until melted. In a mixing bowl, combine cornmeal, 1 egg and buttermilk to the right consistency. After you've mixed, pour the melted Crisco on top of the mixture and stir until desired consistency. Leave a little Crisco in the skillet so the bread won't stick. Also sprinkle a little cornmeal in skillet before pouring the bread mixture into the skillet. Bake at 500º until brown.
Clean the chicken...wash and pull out the gizzard and liver, unwrap them and cook with the chicken. If you have a pressure cooker, cover the chicken with water and cook under pressure for 20 minutes. After cooked, set aside and let cool. Set aside the gizzard and liver for the gravy.
While the chicken is cooking, in a large bowl, crumble the cooked cornbread and add the chopped onions, celery, 3 chopped boiled eggs. Add 14-16 oz of homemade cream of chicken soup, sage, all purpose seasoning, chicken broth from the cooked chicken and stir together. If the mixture is too thick, add a little hot water until it's the right consistency. SET ASIDE 3 VERY LARGE SPOONFULS OF DRESSING FOR THE GRAVY. Bake the mixture at 350º-375º until form or brown on top, about 35-45 minutes.
Combine 14-16 oz. of homemade cream of chicken soup, the 3 spoonfuls of dressing, 2 chopped boiled eggs, gizzard & liver (chopped), a cup of cooked chicken, chopped. Add a little grated carrot for color if you have it in your kitchen. Add a little hot water for the right consistency of gravy. Cook real slow and simmer.
NOTE: Reserve the extra cooked chicken to freeze or add to your dressing before you cook it.