Monday, January 12, 2026
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Chicken Stuffing Casserole

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I must be ready for Thanksgiving because I created a quick meal tonight for the two of us. It tasted like Thanksgiving in a one dish meal. A bit like the ‘Thanksgiving In a Cup’ which ran 2-3 columns back. It features two over the counter ‘pre’ purchases, stove top stuffing and a can of mushroom soup. Not my norm, that’s for sure, but it was a yummy one dish meal.

I have a recipe a ‘bit’ like this one that is made with shredded zucchini, chicken and the stove top stuffing. There are going to be many flip outs for this little casserole dish. Sometimes what we have on hand truly rules the outcome of many dishes.

I’m also going to shock you when I share how I used a Southeastern Mills Chicken gravy packet for the top of the casserole. A little salad on the side, poof, a nice family dinner. This recipe was for an 8 x 8 dish, it will easily double for a 9 x 13 baking pan. Another fun thing is how it only took one large, pre cooked chicken breast, for the 8 x 8 pan.

If the cheese is too much and you need to cut back, it can certainly be omitted. I really don’t think you are going to miss it all that much.

One thing I’ve been cooking with a great deal the last couple of weeks is fresh parsley. I almost put some in this dish, but didn’t. I would definitely think of adding it to the recipe.

Need another direction for this quick fix casserole? Go with the herb stuffing and use pre cooked sausage and chopped apple with the onion and celery, Like things spicy, use a little pepper jack cheese instead of cheddar.

This simple dish could come in real handy as you prepare for the holiday season. The meal comes together quite quickly while you prepare holiday goodies or wrap a few gifts. This is my favorite week of the fall season. Here in the Ozark Hills the first week of November is always a pretty one, and the temperatures are grand.

Oh yes, pumpkin fans, be sure and stop by Culvers for my favorite shake, the pumpkins salted caramel. Simply yours The Covered Dish.

Chicken Stuffing Casserole

1 box low sodium chicken or turkey Stove Top Stuffing

½ of a large sweet onion, chopped fine

3 stalks of celery, chopped fine

½ cup dried craisins

1 can cream of mushroom soup

1 can of milk

1 cup shredded cheddar cheese

1 large pre-cooked chicken breast, cut into chunks

2 whole eggs, lightly whisked

Additional cheese for the top, adding towards the end.

Mix all ingredients except the additional shredded cheese into a bowl. When well blended spread into a greased 8 x 8 baking dish. Bake at 350 to 375 for approximately an hour. Towards the end of baking sprinkle on additional cheese. While the casserole is baking start preparing the gravy to serve over the top of the dish. Great leftovers to take for lunch. Enjoy-

Per pound price for whole turkeys up 70% compared to last year

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Photo courtesy: plainville farms

Prices for centerpiece turkeys are up, but overall consumers are likely to see a mixed bag of price increases and decreases as they shop for traditional Thanksgiving holiday meals.

While recent price trends for whole turkeys were much higher than last year, the cost of other traditional fare like hams and potatoes, as well as baking items like eggs and butter were lower, said David Anderson, Ph.D., Texas A&M AgriLife Extension Service economist and professor in the Texas A&M Department of Agricultural Economics, Bryan-College Station.

Anderson said overall prices and seasonal specials indicate opportunities for shoppers to find value as the holiday approaches.

“You may see higher prices on some items but remember that grocery stores always have a strategy for Thanksgiving,” he said. “Typically, it’s built around a special feature on the turkey to get people into the store, and I suspect this year will be no different.”

Turkey production down, prices up

Anderson said wholesale prices for whole turkeys were $1.68 per pound compared to 99 cents per pound this time last year – a 70% increase. Two factors – the resurgence of highly pathogenic avian influenza, HPAI, and lower overall turkey production – have reduced supplies that have triggered higher prices.

Turkey and egg production were hit hardest during previous outbreaks of the disease, and turkey supplies are still recovering from losses that continued into late spring. Commercially raised turkey hens take 15-18 weeks to reach maturity while larger toms take 20 weeks or more to reach harvest weights.

“Turkey production takes time, and so even the recovery from avian flu in the spring is impacting supplies,” he said. “The buildup on whole turkeys for Thanksgiving happens throughout the year as birds are held back to meet that holiday demand.”

Anderson said turkey production is down more than 8% year over year as the industry continues to grapple with low prices, increased input and labor costs, and shifting consumer demand. Aside from whole birds for the holiday season, most turkey ends up as deli meats in grocery stores and sandwich shops.

While Americans are eating double the amount of turkey they did in 1970, the 14.8 pounds per person consumed in 2023 is 18% lower than the 18.1 pounds per capita consumed in 1996.

Frozen turkeys at a grocery story (Photo: USDA Food Safety and Inspection Service)
Frozen turkeys at a grocery story (Photo: USDA Food Safety and Inspection Service)

Finding fewer specials so far

Many grocers set contracts with turkey wholesalers long before the holiday to lock in prices and the number of birds to meet expected demand, Anderson said. This can present opportunities for grocers to offer special prices or buying incentives to shoppers.

The retail outlet survey data shows grocers have been offering fewer specials compared to last year, he said. Prices may be lower in some cases, but there are fewer items being featured with special prices.

Anderson said it would be difficult to speculate on what triggered this retail trend, but he’s curious to see if special offers trend upward in the next few weeks.

He suggests shopping early for turkeys if size and brand are a consideration but that shoppers could find deals on centerpiece birds by shopping late as well.

“Even at the higher price, turkeys always seem like a good value relative to other meats when you consider leftovers and secondary meals that we get out of them,” he said. “As an economist we tend to focus on price, but in this case, I have to consider value.”

Mixed bag of prices on other items

Meanwhile, shoppers are also likely to find lower prices on some items like baking pumpkins, potatoes, milk and eggs, and higher prices on other meats like hams and steaks.

Eggs were $1.60 per large dozen compared to $3.30 for the same dozen last year, a 51.5% decline, Anderson said.

Dairy products like milk, butter and cheddar cheese have also experienced a sharp price decline because of higher production, he said. The U.S. dairy herd hit its highest number since the 1990s, and the nation’s 9.5 million milk cows are producing 28 pounds more milk per cow per year than they did last year.

On the other hand, potatoes like russets for baking and yellow gold for mashed potatoes have gone up slightly. Anderson said. Russets were 98 cents per pound compared to 84 cents per pound last year while yellow gold potatoes were 87 cents per pound compared to 74 cents last year.

Prices on another popular holiday item – cranberries – were also up – $2.45 per 12-ounce bag versus $2.37 last year, Anderson said.

At the retail level, prices for sliced boneless hams were relatively static $5.54 per pound compared to $5.53 per pound last year. The cost of spiral sliced hams was up – $3.17 per pound compared to $2.88 per pound last year.

“I think consumers are feeling the pressure at grocery stores with higher prices overall,” Anderson said. “But I also think there will be opportunities to find deals on those go-to items we buy to create traditional Thanksgiving Day meals.”

PHOTO: Man Taking Roast Turkey Out Of The Oven. (Photo: iStock – monkeybusinessimages)

“Listen to your gut”

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People often talk about having a “gut feeling” or are told to “listen to their gut” when making a decision. Do you know what your gut is trying to tell you? There are multiple things that your digestive system can do to get your attention. Do you know what your body is trying to tell you? Here are some of the things your gut could be trying to say.

Pain just below the breastbone that occurs soon after eating could be a sign of a stomach ulcer. Pain that improves with eating, but then comes back 2-3 hours after eating could be a sign of an ulcer in the small intestine right past the stomach. The pain from ulcers is often described as a burning pain. This pain improves with acid blocking medication like a PPI (Proton Pump Inhibitor) or antacids.

The gallbladder can also cause significant pain in the right upper part of the abdomen, especially after eating fatty foods. Often this pain will radiate to the right shoulder or between the shoulder blades. It can lead to significant nausea and diarrhea. This pain usually will come and go. It can become very severe if a small gallstone gets stuck in the bile duct between the gallbladder and the small intestine. Infections of the gallbladder can cause fevers and chills as well.

Issues with the small intestine can also cause serious pain. The condition of Irritable Bowel Syndrome (IBS) causes abdominal pain, bloating and changes in bowel movements. IBS can cause severe diarrhea, severe constipation or both. IBS is considered a diagnosis of exclusion since these symptoms can be caused by many other conditions like Microscopic Colitis, Celiac Disease, Crohn’s Disease, Ulcerative Colitis, Small Intestine Bacterial Overgrowth, and even Colon Cancer.

However, it is important to note that not all pain in the stomach area is from the digestive system. Heart attacks can also give symptoms of indigestion, nausea, vomiting, and stomach pain. These subtle signs happen more frequently in women and can lead to delay in diagnosis. Aortic dissections or ruptured aortic aneurisms can also cause severe, tearing pain in the abdomen that can radiate to the back or shoulders.

If you notice your gut trying to tell you something, listen and get it checked out by a doctor. Many of these issues have similar or overlapping symptoms. Finding a physician who can order and interpret the right tests to find the answer is key. Your gut knows when something is wrong, and you should trust it. Listen to your gut and stay healthy out there.

Dr. Jill Kruse is a hospitalist at the Brookings Health System in Brookings, SD. She serves as one of the Prairie Doc Volunteer Hosts during its 24th Season providing Health Education Based on Science, Built on Trust. Follow The Prairie Doc® at www.prairiedoc.org, FaceBook, Instagram, YouTube, and Tik Tok. Prairie Doc Programming includes On Call with the Prairie Doc®, a medical Q&A show (most Thursdays at 7pm on YouTube and streaming on Facebook), 2 podcasts, and a Radio program (on SDPB, Sundays at 6am and 1pm).

Deer Hunting the Old-fashioned Way

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Sometimes as I conjure up “OK Google” or check Fox News or the 7-day weather forecast on my smart phone, all while sitting in the Walmart parking lot, I wonder how we ever survived with phones that were only made to talk on. Then it hits me; we survived quite well, thank you very much.

I remember a few years back, as I rounded the corner on the gravel road on my way to refill the deer feeder in the draw below our high-rise deer blind, there were several hundred thousand dollars of excavating equipment rebuilding the terraces and forming new waterways in the fields that surround our blind. It looked as though our deer hunting could be permanently interrupted there that year, so I scouted out another property on which we have deer hunting permission. In front of that property was a wheat field that was traveled frequently by deer heading for the pond and trees on the property. I found a spot in a sharp corner of the field where it appeared deer were jumping the fence and entering the small woodlot. There was no blind built there and no good spot to set up a temporary blind to overlook that corner. The best option appeared to be the overhanging limbs of a cedar tree seventy yards away. I remember wondering aloud how I would ever survive not having a blind to hunt from, when it suddenly hit me; I had harvested more deer from a folding camp chair tucked beneath a cedar tree than from any other way, and again, I had survived quite well, thank you very much.

For those of you new to deer hunting that don’t have a blind from which to hunt, or for those of you wanting to try hunting deer for the first time but are not sure how to proceed without a blind, let me give you some tips from my experience.

Mr. Webster defines the word camouflage as “a disguise or deception; to disguise in order to conceal.” Camouflage does not have to make something or someone entirely disappear, it just has to make them blend in, and it does that by breaking up their outline. Examples of that would be sitting against a tree or sitting behind or under some broken overhanging limbs. Both choices camouflage you by breaking up the outline of your body. Joyce harvested her first deer ever as she sat on a camp chair behind a log in a big thick tree row. My point is that in the absence of a blind of some description, nature will provide you everything you need if you just learn to see it.

Not to sound over-simplistic here, but the most important element of hunting is to position yourself where there is game. So, when deciding upon a deer hunting location, choose a spot near a well used deer trail, where deer enter and exit a woodlot, etc. If you’re bow hunting, you want to be as close to the trail as possible, but if rifle hunting, choose a spot away from the trail seventy-five to a hundred yards or so. Then pay attention to where the sun will be in relation to you. You do not want the sun shining directly on you or in your eyes when it rises or sets, making it hard to see ahead of you as it shines into your eyes or lighting you up like a Christmas tree as it shines on you. Then check the wind direction, and try to position yourself where the prevailing north and west wind will blow your scent away from the trail. Next, look around you for anything that will conceal your form, like a broken-over or uprooted tree, a tree with large broken limbs that hang to the ground or a big cedar tree with long outstretched branches. Once you have found a natural blind, figure out how best to use it. Prune and remove limbs and branches until you can tuck yourself into whatever concealment you’ve chosen. Prune

away only enough to allow you entrance and to give yourself an open shooting lane. Use your imagination and move limbs and branches around if necessary to accomplish what you need. If you are firearm hunting, find a way to support your firearm. If none exists naturally, a couple 1×2’s bolted together near one end opens up into an “x” to make a cheap and dandy shooting stick to cradle your gun. Your seat can be whatever you want. If you’re young you can probably get away with sitting on a log or a bucket, but my choice is a cheap folding camp chair that gives me a back to lean against. It’s not always possible, but choosing to tuck yourself in amongst the branches of a big cedar tree will often help protect you from the north and west wind also.

There are still plenty of ways to conceal yourself to harvest a Kansas deer without a hunting blind or tree stand. Be creative; tree limbs stacked against a fence, a piece of camouflage fabric stretched around some fence posts, even digging yourself down into an old round hay bale at the edge of a field will all fill the bill. And by the way, sitting amongst the cradling limbs of a cedar tree, or in a spot carved out of an old round hay bale will offer great scent concealment also. The end result might even be more fulfilling knowing you used what God provided to fill your freezer. Continue to Explore Kansas Outdoors!

Steve can be contacted by email at [email protected].

 

 

Lucky me!

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Thayne Cozart
Milo Yield

The Beef Industry is in the news every day it seems, so now seems an appropriate time for me to re-live a couple of my true personal “cattle tales.”

The first true cattle tale goes back to my Roy Rogers and Trigger days in the early 1950s. In my imaginative youthful mind, I wuz destined to be a “real” cowboy for my entire life. And, one of my fanciful desires wuz to participate in a long cattle drive. I wuz probably in the fourth or fifth grade at the time.

So, just imagine my delight when a neighbor invited me to help move his “big” cow herd — probably no more than 50 head — on a trail drive from his farmstead a full seven miles to a summer pasture. I jumped at the chance. I couldn’t contain my enthusiasm.

At the time, the “cow horse” I wuz riding wuz Mousey, a little 13-hands high mouse grey crossbred mare — I wuz told a cross between a Morgan and a Quarterhorse. But, most important, she wuz fast, quick and full of energy, tough as nails and never needed to be shod. She had little innate cow sense, but wuz plenty willing to charge into whatever mess I directed her toward.

So, on the morning of the big “trail drive,” I got up early and rode Mousey about 8 miles to the pasture where the herd had wintered. Naturally, there were several men and other kids, all a’horseback, there to assist with the drive.

It took only a few minutes to get the cows and calves lined out on the gravel road. I was “assigned” one of the “drag” positions in the dust behind the herd — a job which I proudly accepted.

All went well with the drive for a few miles, but then we passed a homestead with a circle drive with one entrance by the house that continued behind the garage and then went between the chicken house and the main house and came back out to the gravel road about a hundred yards down from the first entrance.

Suddenly, the lead cows veered from the road and into the second driveway entrance down the road. The “trail boss” yelled at me, “Milo, get down there and head them back onto the road.”

Oh, what a welcome directive! I spurred Mousey into a dead run into the driveway entrance by the house. Mousey’s ears were laid back and we were going hell-bent for election when we crossed in front of the chicken house. I wuz cutting the wind leaning over the saddle horn.

There wuz a 55-gallon barrel laying on its side close to the driveway. And, just as Mousey and I thundered up to it a crazy old hen came out of the barrel, cackling and flapping loudly, not 10 feet from Mousey’s nose.

Since I wuz already leaned over the saddle horse in my best classic cowboy pose when Mousey hit the brakes to avoid the hen, I didn’t hit the brakes with her. I ejected forward over her head and I hit the saddle horn on my way out of the saddle.

Need I describe where I hurt? My trail drive ended unceremoniously with scratches and scabs and a throb in my nether region.

So, why did I entitle this column “Lucky me?” Because I’m lucky that I wuz able years later to sire two wonderful daughters.

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The second true “cattle tale” happened when I wuz in college in Oklahoma at Bea Wilder U II. I had a friend Jim, who eventually became editor of the Quarter horse Journal, who owned a small ranch near Glencoe, Okla. He had an elderly rancher neighbor, Oscar, whose cow herd management program wuz year-round calving.

So, when it came time to work Oscar’s calves, Jim asked me it I’d like to help. He said Oscar’s cattle-working facilities were rudimentary — a dilapidated corral of old tin, mattress springs, and a confused tangle of barbed and woven wire. The cattle “chute” consisted of a wooden post set in the middle of the corral. None of that news deterred me. Again, I jumped at the opportunity.

So, when I arrived to help the crew, the calves were already sorted and in the corral. Everyone wuz armed with a rope. The corral wuz too small to work the calves with horses.

So, we manhandled the calves, starting with the 600-pounders and working our way down to the smallest calves. After several hours of sweat, dirt, grime, manure and bruises, we were down to a tiny calf only a few days old.

That’s when I loudly announced, “This is the calf we’ve been working for, boys!” And, I leaned over and grabbed the calf to flank it to the ground. But, the calf had other ideas. When I grabbed its flank, it bolted straight up and the poll of its head caught me squarely under the chin, which snapped my head back, about cut the end of my tongue off, and chipped one of my front teeth.

I could scarcely talk for a few days. Had to go to the dentist. My lesson should have been to keep my mouth shut — but, of course — it’s plain that the lesson didn’t stick with me.

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This third true “expensive cow tale” didn’t happen to me. It happened to a northeast Kansas rancher and it involved hedge apples.

The hedge tree — also known as Osage Orange or bois d’arc — is an invasive tree that has both useful traits and expensive nuisance traits. It’s helpful traits are as a windbreak, as the hottest burning firewood, and as the longest-lasting wooden fence post.

It’s biggest nuisance is it spreads rapidly. Cutting it down doesn’t kill it. The stumps must be sprayed. It’s shallow root system sucks water from the root zone of favorable grasses. Left alone, it will eventually take over a pasture and greatly reduce its cattle carrying capacity.

It’s last nuisance are the hedge apples the female trees produce in abundance. The orange or yellow fruits may look pretty from the road, but they are the way the species spreads, and they can be a hazard.

Sadly, some cattle love to eat the hedge apples when they fall to the ground. But, the hedge apples have to be swallowed whole and cows can, and do, choke to death swallowing them.

That’s what happened this fall to the rancher. Two of his mature cows choked to death on hedge apples. That’s a several thousand dollar loss with today’s cattle market. To prevent more losses, he had to move his herd to another pasture.

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Words of wisdom for the week: “The most profitable way to work cattle is calmly.” Have a good ‘un.