2 chicken breasts
Ground Sage, Ground Thyme, Salt and Pepper to taste
Approximately 1 cup chicken broth
Season both sides of each chicken breast to taste with the herbs and seasoning. Simmer in chicken broth in pan and cover.
1-2 pounds of potatoes. If using Russet, peel. If using red skinned/new or yellow/Yukon gold, you can leave the skin on if you would like.
1/4 cup sour cream
1/3rd stick of butter
Splash of milk
Salt/pepper/garlic to taste
Boil potatoes in water lightly salted. Boil until a butter knife slides easily into potatoes. Drain and add sour cream, milk, butter, salt, pepper, and garlic. Mix on low with hand mixer or mash by hand if preferring more of a mashed than a whipped potato.
Half a loaf of bread
2 stalks celery
Sausage of your choice (sage is more traditional)
Splash of chicken broth
Cube the bread. Fry up onion and celery. Add desired sausage (either cut into bite sized/small slices, or if ground sausage, break into small pieces) and continue to fry up. Turn down heat and add bread. Mix well together and pour a splash of chicken broth over. Let cook for another couple of minutes. Wrap in foil and place in oven at around 250 degrees to keep warm and to crisp up.
1/4 stick Butter
Flour (enough to turn the melted butter into a smooth paste)
Chicken bouillon cube
Chicken broth as needed
Melt butter and add flour until a smooth paste mixture is achieved. Cook lightly until there is a nutty smell and the mixture is a golden to light brown shade is achieved. Add one chicken bouillon cube and chicken broth, whisking as you do so until desired amount of gravy and thickness is achieved.