THANKSGIVING WEEK's what's for dinner #1.

this week i'm going to do four separate WFDs!!
and maybe it could even be a help for those folks who might not know what to make.
over here in the foster-mullies family, we've grown up on southern-homecookin. aka: comfort foods. so thanksgiving/Christmas dinners are basically the types of meals we eat year-round anyway. ha.

today's is literally my favorite dish ever. (and one of the only things i will eat left-over.) my aunt joyce makes these every-blessed thanksgiving and Christmas, and so this past friday i wanted to share the wealth at our very first friendsgiving peace feast.
at this stage in our lives, our friends are realizing it's a lot harder to get together; everyone's getting legitimate jobs and getting married, so our schedules aren't exactly the same anymore. so events like these are starting to become more scarce, but much more significant because they are so intentional.
my great friend-becky held the event at her house, where we each brought a dish and the girls dressed up as native americans while the boys were pilgrims.

it was super fun and delicious...and interesting sharing all the different dishes that folks are traditionally used to.

I GIVE YOUUU...DUMPLINS!!
(i made about 20 servings-worth. disclaimer: this recipe is basically a three-hour process.)

the recipe calls for:
- *pressure cooker.
- 2-3 chicken breasts. (i used three.)
- 2 bags Reaume egg noodles.
- 4-5 cans of chicken broth. (i used five.)
- 3/4 tsp chicken bouillon.
- 1/4-1/2 tsp poultry seasoning. (i only like using 1/4.)

directions:
- pressure-cook the chicken breast. (don't fill up the pressure cooker too full with water; you're going to use the broth later on. filling it up so it stands just above the chicken should do.)
- remove chicken from pressure cooker and let cool.

- leave the chicken broth in the pot, and add 2-3 cans of chicken broth, and bring to boil.

- once boiling, add 2 bags of noodles.
- broth will stop boiling when added; bring back to a boil, and then turn down to medium heat.
- here's when i shredded the chicken. (you can do so anytime throughout though.)

- stir often (more of a folding motion rather than mixing), and add more chicken broth as needed. (when they start to have fully absorbed the liquid. you don't want the noodles to be sticky or soupy.)

- add chicken bouillon and poultry seasoning; continue to stir.
- check often until noodles are tender.
- do not add salt. (pepper's optional. however, i'm practically allergic.)
- *when eating as a leftover, (cause like i said...one of the only foods i'll eat as one,) you might need to add more chicken broth or bouillon dissolved in water, in case they've hardened up a little.

*stay tuned this week, yall, for the four dishes-in four days WFD. :)