Our favorite Pastologist, Dr. Terrlyn Curry-Avery, is back on the show for this minisode and she has some powerful tips to share on DECIDING what your holiday gatherings will look like. Also, Southern ladies confess some Love for Cornbread Dressing.
Dr Terrlyn Curry-Avery
Dr. Terrlyn Curry Avery, creator of Pastology (Pastoring + Psychology), joins us to talk about the power of choice when it comes to family gatherings at the holidays. Although she doesn’t cook, she does have a favorite holiday dish, cornbread dressing! We are so blessed to have her back on The Sparkle Hour. If you missed her first time with us, you can listen here.
[1:36] The holiday, what could be considered woes, but we’re going to call them holiday joys. Cause we get to decide how we’re going to spend our holiday.
[2:17] We can choose what we will respond to. We can choose how we’re going to act. We can even choose our feelings.
[2:43] I have the capability and capacity to choose whether I am going to be hurt by someone’s feelings, or not.
[3:34] I can say to myself, “I’m not going to take that personally.”
[3:49] I have to decide: Am I going to respond in a way that helps me to manifest the best in who I am? … Am I going to be my highest self today?
[5:40] I actually have them to imagine what they want the day to look like and be like and feel like.
[6:58] These special days are holy and sacred and they don’t need to be full of so much drama. We do have a part in that.
Happy Holidays Special Recipe: Southern-Style Cornbread Dressing
We found this DELISH cornbread dressing recipe on the I Heart Recipes blog. Be sure to visit Rosie’s blog and give her some love, and check out all of her easy to follow recipes. You will not be disappointed! It’s so GOOOOD!!!!
- Cornbread enough to fill a 9×13
- 1 sleeve Ritz or Saltine crackers
- 3 medium eggs lightly beaten
- 1 large yellow onion diced
- 5 cloves garlic minced
- 5 sage leaves OR 2 1/2 tsp ground sage
- 2 tbsp olive oil
- 4-6 cups chicken broth
- 14 oz cream of chicken
- 2 tsp seasoning salt
- 1 tsp coarse black pepper
- 1 tsp thyme leaves
- 3 stalks celery chopped
Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
Crumble the cornbread into a large mixing bowl, along with the crackers.
Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
Now pour in the broth followed by the cream of chicken soup.
Add in the eggs, and mix everything until well combined.
Sprinkle in the seasoning salt, thyme and pepper.
Now mix until well combined.
Preheat the oven to 350 F.
Lightly oil a 9×13 bake dish, then pour in the dressing mixture.
Bake the dressing uncovered for about 45 minutes.
Serve and enjoy!
Connect with Dr. Terrlyn L. Curry-Avery: Sacred Intelligence
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