Before Thanksgiving I need a little practice to get back into the traditional cooking mode. Its one of those times where my Tex-Asian fusion cooking just doesn't go over well. Like the time I made a Chile Crusted Pork Loin instead of a Turkey, I found out just how many Gringos were in the family. So, for my warm up Thanksgiving Practice Dinner I made a Roasted Chicken, with Cornbread Stuffing, and Mushroom Pan Gravy. On the practice dinner I get to use Chiles, but not on the Thanksgiving meal.