The Sunday night meal at the Roediger House was a new special favorite, now made for (I think) the third time. It's chicken cordon bleu, and it's darned delicious, topped with a very savory mornay sauce. To go with it, I tried again the amazing Southern creamed corn and also played it safe with some easy stuffing. All in all, a fantastic meal!
"Chicken Cordon Bleu," by Tyler Florence from the Food Network.
Gruyère Sauce based on "Le Chicken Cordon Bleu with Parmesan Dijon Sauce," by Ben Rayl from ComfortableFood.com.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.
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