Gratitude- the on ramp to joy

Photo by Alfred Schrock on Unsplash

To all my Canadian friends, “Happy Thanksgiving Weekend”. And while it’s a special time to stop and think about our blessings, I often find myself feeling gloomy. Not sure if it’s the shorter days, with the prospect of the dreaded winter coming or the fact that I have to put on socks instead of walking around barefoot. Knowing this, it’s important for me to be pro active and not give in to the lethargy. The solution is often “thanks- giving”.

In Ann Voscamp’s best seller, “1000 Gifts”, she says

“We only can experience one emotion at a time. So it is impossible to give thanks and feel fear or anger”.

So this week, here’s the challenge. Before we go to sleep each night, let’s write down 3 things we’re thankful for, either on our phone or on a piece of paper. They don’t all have to be good things. It’s often the hard things that form a good soul.

Then when you wake up, start the day by thinking of the people you may take for granted. Look them in the eye and tell them why you’re grateful for them. Be sincere. Most people have a strong BS meter. Thank the gas pump attendant, the person that brings your mail, the janitor at the kids’ school, and God as you know him (or her) Which leads me to a question. Does “gratitude” require someone to give thanks to? Or is it simply a feeling that involves nobody else but you? Love to hear your comments!

By the way…

This is our family’s favourite casserole and is a great way to use any leftover turkey or chicken. It’s from the Joanna Gains Magnolia Home cookbook and even the pickiest of eaters love it!

Friendsgiving Casserole

1 baguette torn into 1-inch pieces (about 6 cups)
7 tablespoons unsalted butter
1/2 cup minced yellow onion
1/2 cup minced celery
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon garlic salt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1½ cups heavy (whipping) cream
5 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
1 cup sour cream
2 cups chicken broth
Freshly cracked black pepper, for serving
3 green onions, minced (optional)
Chopped fresh parsley (optional)
Cranberry sauce (for serving)

Instructions

Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.

Preheat the oven to 325°F.

In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes.

Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer, about 5 minutes.

Spread the chicken in a 9 × 13-inch baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread cubes. Melt the remaining 4 tablespoons butter, mix it with the chicken broth, and pour it over the casserole, coating the bread well.

Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 or 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.

Scoop out the casserole to serve with mashed potatoes, green beans, and cranberry sauce on the side.

Store in an airtight container in the refrigerator for 3 to 5 days.