Rudy's Cookbook (link)


Aloha Chicken
Baked Chicken Meatballs
Balsamic Peppered Chicken
Balsamic Vinegar and Rosemary Chicken
Breast of chicken with Mustard Caper Sauce
Broccoli and Chicken Alfredo
California Cuisine Pizza
Chicken Adobo
Chicken Alfredo / Mushrooms & Asparagus
Chicken and Broccoli Macaroni
Chicken and Rice Bake
Chicken Burgers
Chicken Cacciatore (Hunter's Chicken)
Chicken Cacciatore South-of-the-Border
Chicken Divan
Chicken Enchiladas
Chicken Herbed Burgers
Chicken in White Wine Sauce
Chicken Jambalaya
Chicken Jambalaya (boneless)
Chicken Paprikash
Chicken Parmesan Risotto
Chicken Pasta Primavera
Chicken Pita Pockets
Chicken Provencal over Lemon Rice
Chicken Tacos with Honey Chipotle Sauce
Chicken Taquitos
Chicken Waldrof Salad
Cider-Braised Chicken and Cabbage
Crispy Baked Chicken
Crockpot Chicken Paprika
Curried Chicken Burger

Double Sauced Cornish Delight
Fiesta Wraps
Glazed Cornish Game Hens
Glazed Cornish Game Hens / Apricot Pistachio Dressing
Grilled Cranberry Relish Chicken
Grilled Lemon Chicken
Grilled Lemon Rosemary Chicken
Grilled Lemon Tarragon Chicken
Hearty Chicken Vegetable Stew
Herb-Roasted Spring Chicken
Jamaican Jerk Chicken Breasts
Jamaican Jerk Chicken Thighs
Lawry's® Grilled Chicken & Vegetable Kabobs
Lemon-Baked Chicken
Lemon Chicken
Lemon Chicken and Potatoes
Lime and Honey Roasted Chicken with Grapes
Marinated Grilled Chicken Breasts or Cornish Hens
Mushroom Chicken with red wine
Oven Barbecued Chicken
Oven-Fried Chicken
Paella Chicken
Parmesan Breaded Chicken
Parmesan Chicken
Pomegranate Chicken
Rapid-Roast Chicken & Vegetables
Simple Chicken Parmesan
Southern Fried Chicken
Spicy Fried Chicken wings
Tandoori Chicken
Unfired Chicken

Aloha Chicken

4 boneless, skinless chicken breasts
1 tablespoon flour
1 tablespoon oil
16 ounces can of pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon teriyaki sauce or soy sauce
1/8 teaspoon pepper
hot cooked rice

Flatten the chicken breasts to 1/4-inch thickness. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat.
In a skillet, over medium heat, brown the chicken in oil for 3 to 5-minutes per side until the juices run clear. Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4-cup of juice. In a small bowl, combine the juice and cornstarch until smooth. Add to the skillet. Stir in the honey, teriyaki sauce and the pepper.
Boil for 30-seconds or until thickened. Add the pineapple and chicken. Heat through. Serve on a bed of rice. (Makes 4 servings)

Baked Chicken Meatballs

1 tablespoon olive oil
1/4 cup minced onions
1 clove garlic, peeled and minced
1 pound ground chicken meat
1 cup fresh bread crumbs
1 tablespoon minced fresh sage
1 egg white
1 teaspoon grated orange peel
1 teaspoon fennel seed, lightly crushed
1/8 teaspoon cayenne pepper
2 tablespoons finely chopped fresh parsley
1 cup water
Salt and pepper to taste

In a small skillet heat the olive oil over medium heat until hot. Add the onions and garlic; sauté 5 minutes. Cool slightly.
Combine the onion-garlic mix with the ground chicken, bread crumbs, egg white, orange peel, fennel seed, cayenne, parsley and salt and pepper. Form into 1-inch meatballs and place in a large pan with 1-cup of water. Bake in a preheated 400° oven 10-minutes turn bake 5-minutes.

Balsamic Peppered Chicken

4 chicken leg quarters
2 teaspoons Lemon Pepper Seasoning
1 1/2 teaspoons Extra virgin olive oil
1/3 cup Balsamic vinegar
1/4 cup chicken broth
4 teaspoons butter
Cherry tomatoes

Press lemon pepper seasoning evenly on bath sides of chicken. In large fry pan place oil and heat to medium temperature. Add chicken and cook, turning once, about 7-minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm.
In medium bowl, mix together vinegar, broth and add garlic to fry pan. Cook over medium-high heat, scraping up brown meat bits, about 2-minutes or until mixture is reduced and syrupy. Add butter; stir to melt.
Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes. (Makes 4 servings)

Balsamic Vinegar and Rosemary Chicken

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
4 cloves garlic, peeled and, mashed
2 sprigs fresh rosemary or 1 teaspoon dried
Freshly ground black pepper
2 whole boneless, skinless chicken breasts cut in half.

In a small bowl combine oil, vinegar, garlic, rosemary and pepper. Rinse chicken breasts in cold water and pat them dry. Place chicken in bowl large enough to hold it and pour on marinade. Turn chicken breasts to coat with marinade. Cover and refrigerate at least 6-hours and up to 24-hours.
Light coals on grill. When they are hot, place chicken breasts on, rack and grill 4 to 5-minutes. Turn chicken, basting with marinade, and grill 4 to 5 more minutes, until cooked through. (Makes 4 servings)

Breast of chicken with Mustard Caper Sauce

1 1/4 pounds chicken breast slices (8 slices)
Salt and pepper to taste
2 tablespoon margarine
1/2 cup dry vermouth or dry white wine
1/2 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon drained capers

Season chicken slices lightly with salt and pepper. In a large skillet over medium heat, melt margarine, sauté breasts 1 to 2-minutes per side; do not over cook. Remove slices to pre-warmed plate; cover with foil to keep warm.
Add vermouth to pan. Boil, stirring frequently, reducing the liquid by one half. Stir in cream, mustard, capers and any chicken juices that have collected in plate.
Boil sauce, stirring constantly, until it has reduced a bit and thickens enough to coat a spoon. Spread sauce over chicken and serve immediately.

Broccoli and Chicken Alfredo

6 ounces uncooked fettuccine
1 cup fresh or frozen broccoli flowerets
2 tablespoons of margarine
1 pound skinless, boneless chicken breasts, cubed
1 can Campbell's condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan Cheese
1/4 teaspoon freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4-minutes cooking time. Drain.
In skillet over medium-high heat, heat butter and chicken and cook until browned, stirring often. Add soup, milk, cheese and fettuccine mixture and cook through, stirring often. (Makes 4 servings)

California Cuisine Pizza

1 pound chicken tenders
1 tablespoons garlic oil
1 teaspoons dried Italian seasoning
1 16-ounce pre-baked pizza crust
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 10 ounce package frozen spinach, thawed and squeezed dry
2 tablespoon chopped sun-dried tomatoes marinated in olive oil, drained
1/4 cup grated Parmesan cheese

Preheat oven to 425°. Cut chicken into 1-inch pieces. In large skillet, heat garlic oil. Add chicken and cook for 10-minutes or until internal juices of chicken run clear. Stir in seasoning and remove from heat. Combine ricotta and mozzarella; spread on pre-baked pizza crust. Spread spinach over cheese mixture; add chicken and tomatoes. Sprinkle with Parmesan cheese. Bake pizza at 425° for 10 to 15-minutes or until crust is golden brown and cheese is melted.
Cut into eight portions for four servings or cut in smaller, bite-sized portions to use as an appetizer. (Makes 4 servings)

Chicken Adobo

6 breasts or thighs
1/2 cup white vinegar
1 head garlic, cloves peeled and crushed
1/2 teaspoon whole or ground peppercorns
1/2 cup soy sauce
1/2 cup water
3 bay leaves

In a large pot combine vinegar, garlic, pepper, bay leaves, water and soy sauce. Add chicken; marinate for 30-minutes. Cover and bring to a boil; simmer for 45-minutes. Remove chicken from pan and boil cooking liquid until reduced by half. Serve over rice. (Makes 6 servings)

Chicken Alfredo with Mushrooms & Asparagus

1 cup rice
2 tablespoons extra-virgin olive oil
8 ounce package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion
1 medium-large yellow onion
1 small clove of garlic, minced
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
10 ounce package of fully cooked, carved chicken breast (preferably unflavored)
10 ounce package of refrigerated prepared Alfredo sauce
1/4 cup dry sherry, Marsala or white wine
9 ounce package frozen asparagus cuts (do not thaw but do separate into individual pieces)

Prepare rice according to package instructions. Meanwhile, heat oil in large, heavy skillet over moderate heat for 2-minutes. Add mushrooms, onion, garlic, marjoram, thyme and pepper. Cook, stirring often, until mushrooms release their juices and the juices evaporate, about 2-minutes.
Add chicken, Alfredo sauce and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3-minutes.
Add asparagus, distributing evenly over surface of mixture, cover, and cook just until asparagus is crisp-tender, 2 to 3-minutes no longer, or asparagus will turn mushy.
Spread hot rice on a heated deep platter, spoon chicken mixture on top and serve. (Makes 6 servings)

Chicken and Broccoli Macaroni

4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into small pieces 1 can (14 1/2 oz.) chicken broth
2 cups (8 oz.) elbow macaroni or small shells, uncooked
3/4 lb. (12 oz.) Velveeta Cheese® .
1 pkg. (10 oz.) frozen chopper broccoli, thawed

Spray large skillet with no stick cooking spray. Add chicken; cook and stir 2-minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10-minutes or until macaroni is tender. Add cheese and broccoli; stir until cheese is melted.

Chicken and Rice Bake

1 can cream of mushroom soup (10 3/4 oz)
1 cup water
3/4 cup uncooked long-grain rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breasts halves

In a shallow baking dish, mix soup, water, pepper, paprika and rice. Cover and bake at 375 degrees for 45 minutes or until done. (Makes 4 Servings)

Chicken Burgers

1/2 pound ground chicken
1/4 cup minced red bell pepper
1/4 teaspoon medium-hot chili powder
2 teaspoons mayonnaise
1/2 teaspoon salt
Black pepper
1 1/2 teaspoons butter
2 lettuce leaves
2 hamburger buns

In bowl, combine, chicken, bell pepper, chili powder, mayon-naise, salt and pepper to taste. Mix gently by hand. Form into 2 patties.
Melt butter in small skillet. Add patties and sauté over medium heat until well-cooked, about 5-minutes per side. Serve plain or in lettuce lined hamburger buns. Serve hot. (Makes 2 servings)

Chicken Cacciatore (Hunter's Chicken)

2 to 2 1/2 pounds chicken pieces
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 tablespoons minced shallots
1 teaspoon minced garlic
6 medium mushrooms, sliced
1 (6-ounce) can tomato paste
1/2 cup white wine
1 3/4 cups diced tomatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1 small bay leaf
3/4 teaspoon fresh thyme
1 1/2 teaspoons fresh basil
3/4 teaspoon fresh marjoram
Cooked linguine

Lightly dredge chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Sauté chicken pieces a few at a time, until browned on all sides.

Remove chicken. Saute shallots, garlic and mushrooms in pan until softened 3 to 5-minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram.
Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35-minutes.
Remove bay leaf. Serve chicken and sauce with cooked linguine. (Makes 4 servings)

Chicken Cacciatore South-of-the-Border

4 chicken breasts, about 21/2 pounds (bone in)
4 cloves garlic, chopped
1 14-ounce can pizza sauce
1 8-ounce jar taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish

Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and sauté until browned on all sides, about three minutes per side. Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1-tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about six minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20-minutes, turning chicken after 10-minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another 10-minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta. (Makes 4 servings)

Chicken Divan

1 pound broccoli florets
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup milk
Grated Parmesan cheese
2 tablespoons finely shredded Gruyere cheese
3/4 teaspoon hot pepper sauce
Salt and white pepper
3/4 to 1 pound sliced cooked chicken, at room temperature

Older recipes call for baking Chicken Divan, but our testing found it overcooked the broccoli and dried out the poultry. We got better results when the compo-nents were simply combined and broiled.
The recipe goes together in about 30-minutes when you use either leftover chicken or a cooked bird picked up at the deli counter of the supermarket. Buy just the broccoli florets - they're a little more expensive, but have practically no waste and cook quickly.
Wash broccoli florets and steam until just tender, about 7-minutes. Meanwhile, melt butter in me-dium saucepan over low heat. Whisk in flour and continue cooking 2 to 3-minutes. Gradually whisk in chicken broth and milk and cook, stirring with whisk, until thickened and smooth, about 6 to 8-minutes. Stir in 2-tablespoons Parmesan and Gruyere cheese. Remove pan from heat. Add hot pepper sauce and season to taste with salt and white pepper. Coat 4 ovenproof ramekins with vegetable spray. Place 1/4 of broccoli in bottom of each dish and top with 3 to 4-ounces chicken. Spoon about 1/2-cup cheese sauce evenly over each serving. Sprinkle with additional Parmesan cheese. Broil until tops are lightly browned 1 to 2-minutes. (Makes 4 servings)

Chicken Enchiladas

8 flour tortillas
4 boneless, chicken breasts
Dash garlic pepper
1 cup salsa
Seasoned salt
4 ounces diced green chives
8 ounces shredded sharp cheddar cheese
2 cloves minced garlic
1 diced yellow pepper
28 ounces green chili enchilada sauce
1 can black olives
8 ounces cream cheese
6 sliced green onions

Grill chicken with garlic pepper and seasoned salt, cube into 1/2-inch pieces. Set aside. Mix together the salsa, green chives, garlic, peppers, greens onions and cream cheese (softened) and then fold in chicken pieces. Lay out tortillas on counter. Place 1/8 of mixture on each tortilla from mixture in a line, to one end of each tortilla. On top of mixture add 2-tablespoons of green enchilada sauce. Roll tortillas up one at a time; place in glass baking dish. Pour remaining enchilada sauce over top. Spread cheddar cheese and sliced black olives over the top. Bake a 325° for 30-minutes.

Chicken Herbed Burgers

3 medium green onions
2 cloves garlic
1/4 packed parsley sprigs
1 pound ground skinless chicken breasts
1/2 cup fine, unseasoned breadcrumbs
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 egg white
1 teaspoon thyme
Salt and pepper to taste
1 tablespoon olive oil

Mince green onions, garlic and parsley in food processor. Combine minced vegetables with turkey, breadcrumbs, mustard, Worcestershire, egg white, thyme salt and pepper to taste in a medium bowl. Mix to blend well. Divide mixture into 6 equal portions and form them into patties 1/2-inch thick.
In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking. Add turkey patties and cook until well browned on both sides, 3 to 5-minutes for first side and 2 to 4-minutes for second side. (Makes 6 patties)

Chicken in White Wine Sauce

4 skinless, boneless chicken breasts
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon virgin olive oil
1/2 cup chicken broth
1/2 cup white wine
Grated Parmesan cheese

Combine the flour, salt, pepper, and paprika in a shallow dish. Moisten the chicken pieces with water. Dredge the chicken in the flour mixture. Heat the oil in an ovenproof skillet over medium heat. Add the chicken and cook for a few minutes on each side, until brown. Add the broth and the wine. Bring to a boil and then remove from the heat. Cover and bake for 30-minutes. Uncover and sprinkle with cheese and parsley. Serve immediately with *Hawaiian Cheesecake and *Roasted Vegetable and Feta Salad.

Chicken Jambalaya

2 large chickens, total of 9 to 10 pounds
1/4 cup vegetable oil
2 large onions, coarsely chopped
4 celery ribs, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 jalapeno pepper, minced
2 pounds chopped peeled tomatoes and liquid
2 teaspoons herbs de Provence
Salt and freshly ground black pepper
1 pound smoked sausage, cut into
3/4 inch slices
3 cups long-grain white rice

Place the chickens in a stock-pot and add water to just cover. Bring to a simmer and cook for 45 minutes. Remove the chickens from the pot and let cool. Strain the broth into a large bowl.
Skin the birds and pull all the meat from the bones; discard the skin and bones. Cut or shred the meat into large bite-size pieces.
Heat the oil in a large nonreactive casserole or Dutch oven. Add the chopped onions, celery, green and red bell peppers and jalapeno and cook over moderate heat, stirring occasionally, until all the vegetables are tender, about 15-minutes.
Add the tomatoes and their liquid. Season with the herbs de Provence and salt and black pepper. Raise the heat to moderately high and cook until the mixture is thick, about 15-minutes. Stir in the chicken, sausage and 6-cups of the chicken broth (reserve the remaining broth for another use). Add the rice, stir well and bring to a boil. Reduce the heat to low and cover tightly. Simmer the jambalaya without lifting the lid until all the liquid has been absorbed and the rice is tender, about 30-minutes.
Remove the casserole from the heat. Fluff the rice with a large fork to make sure the ingredients are evenly distributed and the grains of rice are separate; do not stir with a spoon. Recover and set aside off the heat to steam for at least 15-minutes. (The jambalaya will stay warm in the casserole for an hour or more. It can also be made ahead and reheated in the oven.) Serve the jambalaya straight from the casserole. (Makes12 Servings)

Chicken Jambalaya (boneless)

6 chicken thighs, boneless and skinless, cut into 1-inch chunks
2 teaspoons canola oil
1 cup andouille sausage, chunked
1 onion, chopped
1 celery stalk, chopped
1 green pepper, chopped
1/2 teaspoon cayenne pepper
1 teaspoon thyme, minced
1 teaspoon oregano, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 14-ounce can whole, peeled plum tomatoes, with juice
1 14-ounce can tomato sauce
2 cups chicken broth 4 scallions, chopped
1 cup long-grain rice

In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about eight minutes. Stir in onion, celery, green pepper; sauté until tender, about five minutes. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about eight minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about three more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20-minutes. (Makes 4 servings)

Chicken Paprikash

4 large chicken half-breasts (about 2 pounds)
1 tablespoon butter
1 medium onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon paprika
1/4 cup dry-white wine
1/4 cup chicken broth
1 cup light sour cream
Cooked egg noodles

This is a simplistic version; others add chopped green pepper and diced fresh tomatoes. By using a non-stick-coated Dutch oven and leaving the skin on the chicken, only 1-tablespoon of butter was needed during browning.
Cut each half-breast into 2-pieces. Melt butter in Dutch oven and sauté half the chicken pieces at a time until browned on all sides. Remove from pan.
Sauté onion in pan until transparent. Stir in salt, pepper and paprika. Gradually add wine and chicken broth. Replace chicken, cover and simmer over low heat until chicken is tender, 35 minutes. Remove chicken. Stir in sour cream until well blended. Serve chicken and sauce with cooked noodles. (Makes 4 servings)

Chicken Parmesan Risotto

1 pound boneless skinless chicken breasts, cut into small pieces
1 large tomato (optional)
1 can (10 3/4 oz.) Campbell's Cream of Chicken Soup®
1 2/3 cups milk
1/2 cup Grated Parmesan Cheese
1/2 tablespoon Italian seasoning (optional)
2 cups Minute White Rice®, uncooked

Heat 1-tablespoon oil in skillet. Add chicken; cook until lightly browned. While chicken is cooking, chop tomato. Add soup, milk, Parmesan cheese and seasoning; stir. Heat to a boil.
Stir in rice and tomato; cover. Cook on low heat 5-minutes or until cooked through. Stir.

Chicken Pasta Primavera

2 cups cut-up fresh vegetables (bell peppers, zucchini, broccoli, carrots)
4 ounces linguine, cooked, drained (about 2 cups)
6 ounces chicken breast strips
1/3 cup Parmesan Cheese

Cook and stir vegetables in 2-tablespoons olive oil in large skillet 5-minutes or until tender-crisp. Add chicken breast strips and linguine. Cook 2-minutes or until thoroughly heated. Stir in cheese. Makes 2 servings)

Chicken Pita Pockets

4 boneless, skinless chicken breasts
3/4 cup ranch salad dressing
1 tablespoon dried dill weed
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup thinly sliced sweet onion
1 cup shredded lettuce
4 large pita bread loaves, halved

Place chicken between two sheets of plastic wrap and pound to flatten. To make sauce, combine ranch dressing and dill.
In large skillet, heat 1 tablespoon oil. Add mushrooms and onion; cook three minutes or until tender. Remove from pan; set aside. Heat remaining tablespoon of oil in pan; add chicken. Cook for four to five minutes per side or until internal juices run clear. Slice into strips.
Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.
Add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill. (Makes 4 servings)

Chicken Provencal over Lemon Rice

1 tablespoon olive oil
2 chicken breast halves
1 leek, white part only, brimmed and chopped
1 garlic clove, minced
1 zucchini, halved and sliced 1/2-inch thick
1 red or yellow bell pepper, cored, seeded and cut into thin strips
1/2 cup chicken broth
1 cup crushed tomatoes
2 tablespoons chopped fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced parsley
1/4 teaspoon pepper
1 to 3 teaspoons fresh lemon juice
Lemon Rice

Heat olive oil in medium skillet. Add chicken and brown over high heat 5 minutes per side. Remove chicken. Add leek and garlic and sauce over medium heat 1 to 2-minutes. Add zucchini and red pepper and sauté 2 to 3-minutes.
Add chicken broth and scrape up any browned bits. Stir in crushed tomatoes and heat. Stir in chicken and simmer, covered, 20-minutes. Stir in basil, oregano, parsley, pepper and salt to taste and simmer 5-minutes. Stir in lemon juice to add slightly tangy flavor. Serve over Lemon Rice.

Chicken Tacos with Honey Chipotle Sauce

2 pounds chicken breasts, boneless and skinless
8 to 6-inch flour Tortillas
Shredded lettuce
Diced tomatoes
Your favorite shredded cheese for topping
Sour cream
Honey Chipotle Sauce

Pour about 1/2 cup of Honey Chipotle Sauce into a small bowl (remainder can be refrigerated for another use). Brush chicken with sauce and grill until done. Warm Tortillas in a skillet. Cut chicken into strips on the diagonal. Place in warm tortillas with lettuce and tomatoes and top with shredded cheese. Serve with black beans and yellow rice and garnish with Salsa and sour cream. (Makes 4 Servings)

Chicken Taquitos

2 cups cooked, shredded chicken
1 can (10 ounces) mild enchilada sauce
1 cup Sargento, shredded 4 Cheese Mexican
1/2 cup minced onion
1 can (4 ounces) diced green chilies
1 teaspoon garlic salt
1/4 vegetable oil
24 corn tortillas
non-stick cooking spray

In a large bowl, combine first 6-ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5-seconds on each side; drain on paper towels. Keep warm. Place 2-tablespoons chicken mixture onto each tortilla; roll tortillas jellyroll fashion. Place seam side down on a cookie sheet sprayed with vegetable cooking spray. Bake at 400° for 15-minutes or until desired crispness. (Makes: 24 Taquitos)

Chicken Waldrof Salad

1 pound boneless, skinless chicken breasts or thighs
1 crisp red apple
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
2 6-ounce cartons fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce

Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4-cup water. Bring to a boil. Cover; reduce heat to medium. Cook eight to 12-minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well.
Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.(Makes 6 servings)

Cider-Braised Chicken and Cabbage

1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
Six 5 to 6-ounce chicken breast halves, (bone-in, skin on)
1/4 cup olive oil
4 to 5 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1/2 cup golden raisins
2 tablespoons minced fresh flat leaf parsley
2 tablespoons fresh rosemary
2 cups shredded Savoy cabbage
1 cup homemade Chicken Stock-Pieces, or canned low-sodium chicken broth,
or 1 chicken bouillon cube mixed with 1 cup boiling water
1 cup dry Irish cider

Preheat the oven to 325°. Combine the flour, salt and pepper in a shallow bowl and dredge the chicken in it, shaking off the excess.
In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook for 3 to 4-minutes on each side, or until lightly browned. Transfer the chicken to a large ovenproof baking dish.
Tuck the garlic, carrots, onion and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the stock or broth and cider over the meat and vegetables. Cover with foil and bake for 11/4 to 11/2 hours, or until the chicken is tender.
To serve, place a chicken breast in the center of each of 6 plates, and spoon the vegetables and sauce over the top. (Makes 6 servings)

Crispy Baked Chicken

1 frying chicken (2 1/2 to 3 pounds), cut into serving pieces
1 cup cornflake crumbs
1 cup skim milk
Seasoning, if desired

Cornflake crumbs give this skinless chicken a crisp new coating. A favorite finger food for children and for taking on picnics.
Preheat oven to 400°. Remove all skin from the chicken, rinse and dry the pieces thoroughly. Season. Coat each piece with oil or dip in milk, shake to remove excess, and roll in the crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan. (Line pan with foil for easy clean-up.) Do not crowd; pieces should not touch. Bake 45-minutes or more. Crumbs will form a crisp "skin." (Makes 4 servings)

Crockpot Chicken Paprika

12 pieces of chicken breast strips (not the entire breast)
4 medium sized potatoes, sliced, skins left on by choice
4 medium onions, peeled and sliced (You can use different vegetables if you like)
1 cup of water
3 tablespoon oil

Place 4 chicken strips in the bottom of the crockpot. Sprinkle with paprika. Then, cover with a layer of potatoes. Cover the potatoes with a layer of onions. Add 1-tablespoon of the oil. Then sprinkle generously with paprika. Then start over with the 4 chicken strips and follow the steps above again for 3 complete layers. Pour the cup of water into the crockpot (down the side to not wash the paprika away). Cook on high temperature all day (6 to 8 hours).

Curried Chicken Burger

2 tablespoons olive oil
1/2 cup chopped red onion
2 teaspoons curry powder
1 pound ground chicken or turkey
1 small egg, lightly beaten
1/2 cup fresh bread crumbs
1/4 cup peeled and grated Granny Smith apple
1/4 cup chopped mango chutney
2 scallions, thinly sliced
Salt and pepper, to taste
4 toasted hamburger buns
Mayonnaise, for garnish (optional)
*Carrot Salad, for garnish

Place the oil and chopped onion in a skillet over medium-low heat; cook, stirring, for 10-minutes. Reduce the heat to low, add the curry and cook, stirring, for 1-minute. Remove to a bowl and cool. Combine with all of the remaining ingredients except the buns and garnishes. Form the mixture into 4 patties (about 3-inches in diameter and 1-inch thick).
Prepare coals for grilling. Brush the grill with vegetable oil. Cook the burgers over medium heat for 5-minutes per side, or until cooked through.
Serve on the buns, spread with mayonnaise, if desired. Top each burger with 2-tablespoons Carrot Salad. (Makes 4 servings)

Double Sauced Cornish Delight

4 Cornish hens
8 red potatoes, 2 inches in diameter
8 onions, 2 inches in diameter
1 large poultry baking bag
2 tablespoons flour, for bag
1 teaspoon sea salt
1 teaspoon pepper
1/2 cup vinegar and oil dressing
1 1/2 tablespoons Wondra Flour
1 can chicken broth

For the second sauce:
1/2 cup seedless raspberry jelly
1 cup fresh blackberries
1 kiwi, thinly sliced
1/2 cup bourbon

You will need a large, shallow, baking pan and 2-small saucepans. Defrost hens in refrigerator, rinse and pat dry with paper towels. Scrub potatoes and peel a strip around their middle. Peel onions. Shake the 2-tablespoons of flour into the baking bag. Place the bag in the baking pan, fill with the Cornish hens and the potatoes and onions sprinkled with the salt, pepper and vinegar and oil dressing. Close the bag and refrigerate for 24-hours in the marinade.
Let your birds come to room temperature. Heat oven to 325°. Make 4 small slits in the baking bag and bake until a drumstick can be easily moved from the body of the little bird.
Remove from the oven and discard the baking bag. Place the potatoes and onions on a warm platter and cover with foil. Brown the breasts of the birds under the broiler and place them on the platter with the vegetables and recover with the foil.
Using the first saucepan mix the Wondra flour with some pan drippings and mix well. Add the rest of the pan drippings and enough chicken broth to make 2-cups. Thicken over low heat, stirring constantly and pour into a warm gravy boat.
In the other saucepan, over low heat, warm, but do not boil, raspberry jelly, blackberries, kiwi slices and bourbon, and pour into second gravy boat. (Makes 4 servings)

Fiesta Wraps

4 Foster Farms "Savory Servings" Chicken Breast Fillets, Lemon Herb, cut into thin strips
1 tablespoon olive oil
2 cups chicken broth
1 cup rice
1 (16 oz) can Refried Beans
1 (8 oz) package of cream cheese, softened
8 burrito size-flour Tortillas (warmed)
8 large lettuce leaves

In a large skillet, heat oil, stir fry chicken until lightly browned. Add broth and rice; bring to a boil. Reduce heat, cover and simmer for 20-minutes or until rice is tender. Heat refried beans according to label directions. Divide cheese into 8-equal portions; spread one portion over Tortilla. Layer cheese with about 3-tablespoons beans, 1/3-cup chicken mixture and one lettuce leaf. Fold in sides of tortilla; roll up.
Repeat steps with remaining ingredients. Cut in half diagonally for an attractive presentation. (Makes 8 wraps)

Glazed Cornish Game Hens

2 Rock Cornish Game Hens
1 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons thyme
2 tablespoons fresh pomegranate arils
Pomegranate Glaze

Preheat oven to 375°. Season 2 hens with salt, pepper and thyme, place on rack, and roost one hour until done. Brush Pomegranate Glaze on hens and roost another five minutes. Sprinkle with fresh pomegranate arils. Serve remaining glaze as a sauce. (Makes 2 servings)

Glazed Cornish Game Hens with Apricot Pistachio Dressing

4 1 1/2- pounds Cornish game hens, cut down the backbone and spread open
2 cups kosher salt Roasted New Red Potatoes
Molten Chocolate Cakes With Sugar-Coated Raspberries

Brining the hens before roasting improves their flavor: Dissolve kosher salt in a clean bucket filled with 5-quarts of water. Add prepared hens and soak for 2-hours. Rinse thoroughly; pat dry. Adjust oven rack to upper middle and heat oven to 450°.

Apricot Pistachio Dressing:
3 tablespoons olive oil
2 medium-large onions, cut into medium dice
1 cup dried apricots, cut into medium dice
1/2 cup apricot jam
1/4 cup balsamic vinegar
1/2 cup pistachio nuts, coarsely chopped
1/2 cup chopped fresh parsley

Heat oil in a large skillet. Sauté onions until softened, about 7-minutes. Stir in apricots, then spread mixture onto a 18 x 12-inch lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.

Bake hens, brushing 2 or 3-times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45-minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5-minutes. Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings. Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens. (Makes 8 servings)

Grilled Cranberry Relish Chicken

6 skinned and boned chicken breast halves (about 2 1/4 pounds)
1/3 cup dried cranberries or golden raisins
1/4 cup fresh orange juice
6 tablespoons olive oil
2 to 2 1/4 cups coarsely chopped onions
3/4 cup coarsely chopped shallots
1 cup balsamic vinegar
1/3 cup pecans or walnuts, toasted and chopped
Vegetable oil
Salt, pepper
Shredded mixed garden greens, optional
8 pita bread halves

Cover cranberries with orange juice in small nonreactive saucepan. Warm mixture over medium heat; do not let it boil. Set it aside for 1-hour. Combine olive oil, onions and shallots in skillet and cook very slowly until wilted, but not browned, about 8-minutes. Add vinegar and cranberry-orange juice to mixture then simmer 4-minutes. Stir in, pecans and set aside to cool.
Brush chicken breasts lightly with, vegetable oil. Lightly sprinkle with salt and pepper. Grill over hot coals (or broiler) until just done. This will take only a few minutes on either side depending on size of breasts or how close they are to the heat.
Spread half of cranberry mixture over bottom of shallow dish. Place grilled chicken on top in single layer. Cover with remaining cranberry mixture and refrigerate, cover 2 to 3-days before serving.
When ready to serve, cut each breast half crosswise, then lengthwise. Stuff into 8 pita halves with some cranberry relish and shredded mixed garden greens. (Makes 8 servings)

Grilled Lemon Chicken

2 whole chicken (about 31/2 lbs.) cut into 8 pieces, or 5 1/2 pounds of parts
1 cup kosher salt
Ground black pepper
1/4 cup olive oil
4 large cloves garlic, minced very fine
1 cup fresh lemon juice (from about 5 lemons)
1 1/2 teaspoons dried thyme

Dissolve salt in 8-cups water in large glass or ceramic bowl or several gallon-size zipper-lock plastic bags. Add chicken parts (seal zipper-lock bag, if using) and refrigerate about 1 1/2-hours. Remove chicken from brine; rinse well, dry well with paper towels and sprinkle with pepper.
Heat olive oil and garlic in small saucepan over low heat, and when garlic just starts to sizzle, remove from heat. Mix with lemon juice and thyme in large, shallow non-reactive pan, such as a 13 x 9-inch baking dish. Set aside.
Place chicken, skin side down, on rack over hot coals. Grill, pulling chicken over to cool side of grill if flare-ups occur or if chicken starts darkening too quickly. Turn chicken and move it around to ensure even cooking, until chicken is a spotted dark golden brown; 15 to 17-minutes for legs, thighs and wings, 18 to 20-minutes for breasts (expect slightly longer cooking times if gas grilling). As chicken parts are done, roll them in the pan of lemon sauce to coat completely.
Return chicken parts to cool side of grill (or reduce heat to medium if cooking on gas); grill over low heat so lemon sauce flavors meat, about 5-minutes longer, turning each piece and brushing it with sauce once more. Return chicken to pan and roll in lemon sauce once again. Serve warm or at room temperature. (Makes 8 servings)

Grilled Lemon Rosemary Chicken

1 roasting chicken, about 41/2 pounds, butterflies
Salt and freshly ground black pepper
2 large or 3 small lemons
2 tablespoons dried rosemary or 4 tablespoons fresh
1 disposable aluminum' drip pan to fit your grill
Wood chip or chunks of your choice, soaked in cold water at least 1 hour

Butterfly the chicken by first, taking out the backbone and cutting down either side of it with poultry shears or a very sharp knife. Open the chicken like a book, skin side up and whack on the breastbone to loosen it. Turn the chicken over and pull out or cut out the breastbone.
Place the chicken skin side up in a large shallow-dish and season with salt and pepper. Squeeze lemons over chicken and tuck lemon rinds around it. Sprinkle with the rosemary. Turn the chicken over, cover and refrigerate 2 to 6-hours. (Or let sit at room temperature for an hour while your fire burns down.)
Build a fire in your grill. When the coals are medium hot, move them to either side so that drip pan will fit in center. Place lemon shells and rest of rosemary in the pan. Place chicken skin side up on grill.
Sprinkle soaked, drained chips over coals and place cover on grill. Leave vent open so fire doesn't go out. Cook, without lifting lid, for 1-hour, then test chicken with an instant-read meat thermometer. Work quickly; you may need to replace the cover and cook some more. If the reading is 170°, remove chicken to a platter, tent with foil and let sit for half an hour before carving. (Retained heat will raise the chicken to 180°. (Makes 6 servings)

Grilled Lemon Tarragon Chicken

1 large lemon
1 clove garlic (large)
1/4 cup olive oil
2 tablespoons minced fresh tarragon Or
1/2 teaspoons dried tarragon
Salt and freshly ground black pepper
4 skinless, boneless chicken breasts (4 to 5 ounces each) flattened to 3/4-inch thick

Light a medium fire in a barbecue grill. Grate the zest and squeeze 3-tablespoons of juice from the lemon into a shallow dish. Chop the garlic and add to the dish. Then add the oil and tarragon. Stir to mix well. Season generously with salt and pepper. Add the chicken to the dish and turn to coat evenly with the oil mixture. If you have time, let the chicken marinate - covered and refrigerated - for about an hour. If you don't, proceed as follows.
Grill the chicken until it nicely browned on the outside and white - not pink - in the center; this will probably take 10 to 15-minutes, total. Note: Fresh tarragon really makes a difference in this dish.

Hearty Chicken Vegetable Stew

2 pounds boneless, skinless chicken, cut into 1-inch pieces
3 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon butter or margine
1 teaspoon vegetable oil
1 cup chicken broth
1/2 cup white wine or dry vermouth
2 teaspoons hot pepper sauce
2 cuips baby carrots
2 cups mushrooms, halved
3 cups cooked egg noddles

Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well. Heat butter and oil in-5-quart saucepan over medium-high heat . Add chicken and cook until well browned on all sides, stirring frequently.
Add chicken broth, wine, hot pepper sauce, carrots, mushrooms and 1/2 teaspoon salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30- minutes or until chicken and vegetables are tender, stirring occasionally. Serve stew with cooked egg noodles. (Makes 6 servings)

Herb-Roasted Spring Chicken

1 roasting chicken (about 4 pounds)
1 lemon, halved
2 cloves of garlic, peeled and mashed
1 bunch fresh tarragon or rosemary
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 cup water

Preheat the oven to 450°. Begin with a hot oven to crisp the skin. Rinse the chicken and pat dry. Remove any excess fat. Squeeze the lemon inside. Carefully slide your fingers between the skin and the breast meat; insert the garlic and 2-sprigs of the herbs. Season well with salt and pepper. Place in a shallow roasting pan.
Lower the oven to 425°. In a small saucepan. melt the butter with the oil and drizzle it over the chicken. Roast for I hour. basting every 20-minutes.
Remove chicken to a platter. Discard the fat and add water to the pan; whisk well over medium heat. scraping up any brown bits on the bottom of the pan. Remove the sauce to a small pot. boil 2 to 3-minutes. Season with salt and pepper. Carve the chicken and serve with the sauce. Garnish with remaining herbs. (Makes 4 servings)

Jamaican Jerk Chicken Breasts

2/3 cup chopped green onion
1 tablespoon dried thyme
3 tablespoons peanut oil
3 tablespoons soy sauce
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon minced serrano chili pepper
1 bay leaf
1 tablespoon freshly ground black pepper
1 tablespoon whole coriander, ground fresh
1/3 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 boned chicken breast halves

Combine all ingredients, mixing to blend well. Marinate in covered container, refrigerated, over night. Grill chicken on a covered grill over medium heat.

Jamaican Jerk Chicken Thighs

1/2 cup minced green onions
1/4 cup orange juice
1 tablespoon minced gingeroot
1 tablespoon minced hot pepper
1 tablespoon lime or lemon juice
1 tablespoon light soy sauce
1 clove garlic, minced
1 tsp allspice
1/4 teaspoon cinnamon pinch cloves
2 pound chicken thighs

The specialty at one of my favorite restaurants is Jamaican jerk chicken. It's an intensely flavorful, spicy dish that I just can't get enough of. So I finally begged the chef for her recipe and here it is!
In a shallow glass dish, combine onions, orange juice, gingeroot, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add the chicken. Cover and marinate in the refrigerator, turning occasionally, for at least 2-hours or up to 8-hours.
Remove the chicken from marinade, brush any hot pepper off chicken back into marinade and reserve.
Place the chicken on greased grill over medium-hot coals or at medium setting. Cook, turning occasionally for 15-minutes. Drizzle with marinade. Cook, drizzling with remaining marinade, for 15 to 25-minutes longer or until juices run clear when chicken is pierced. (Makes 4 servings)

Lawry's® Grilled Chicken & Vegetable Kabobs

1 cup Lawry's® Herb & Garlic Marinade
1 pound boneless, skinless chicken breasts cut in 1-inches pieces
16 cherry or pear tomatoes
1/2 yellow or red onion, cut into 1/2-inch slices
8 wooden skewers, soaked in water for 15 minutes

In a large reusable plastic bag, combine 3/4-cup Herb & Garlic Marinade and chicken. Seal bag and marinate in refrigerator for 30-minutes, turning several times. Remove chicken from bag, discarding used marinade. On skewers, tread chicken vegetables until oil is used. Grill until chicken is thoroughly cooked and juices run clear when cut, about 15 to 18-minutes, brushing frequently with remaining 1/4-cup Marinade. (Makes 4 servings)

Lemon-Baked Chicken

1 frying chicken (2 1/2-3 pounds), cut into serving pieces
2 tablespoons oil or melted margarine
3 tablespoons fresh lemon juice
1 clove garlic, crushed
1/2 teaspoon salt Dash pepper

Preheat oven to 350°. In a bowl, combine lemon juice, oil, garlic, salt and pepper. Arrange chicken in a shallow casserole or baking pan, and pour over it the lemon and oil mixture. Cover and bake until tender, about 40-minutes, basting occasionally. Uncover casserole and bake 10-minutes longer to allow chicken to brown. To serve, sprinkle with chopped parsley. (Makes 4 servings)

Lemon Chicken

1 pound boneless, skinless chicken breast
6 tablespoons corn starch
2 tablespoons flour
1 sliced lemon, for garnish

Lemon Sauce:
1/4 cup chicken broth
1 teaspoon sesame oil (optional)
1/4 cup sugar
1 tablespoon water
1/2 teaspoon salt
2 teaspoon corn starch
Juice of 1 lemon (about 1/4 cup)

1/2 teaspoon salt
2 teaspoon rice wine or dry sherry
1 teaspoon soy sauce
1 egg white
1/8 teaspoon pepper

Cut the chicken breasts into thin slices. Combine the marinade ingredients in a medium-sized bowl. Add the chicken. Mix well. Let stand for 15-minutes. Combine the ingredients for the lemon sauce in a small bowl. Mix well and set aside.
Heat a small amount of broth in a skillet over medium heat. Meanwhile, mix the 6-tablespoons of cornstarch and the 2-tablespoons of flour in a medium-sized bowl. Dip the chicken pieces in the flour mixture to coat. Brown the chicken in the broth. Continue adding more additional broth as needed to prevent burning. Remove the chicken and arrange on a platter.
Stir the lemon sauce into the hot pan. Bring to a boil. When the sauce begins to thicken, add 1-teaspoon sesame oil. Stir the sauce and pour over the chicken. If desired, garnish with the lemon slices. Serve immediately.

Lemon Chicken and Potatoes

3 to 3 1/2 pounds frying chicken
Chicken Marinade
2 10-ounce cans beef consommé
1/4 cup cornstarch, to thicken
1 tablespoon minced fresh garlic
1 tablespoon olive oil
12 whole Spanish olives cut in halves
Juice of 3 fresh lemons
1 tablespoon red wine vinegar
2 tablespoons fresh oregano
Grilled Yukon Potatoes
Sautéed Spinach

Place chicken in Chicken Marinade, cover and refrigerate for hours. Remove chicken from marinade and oven roast at 350° until internal temperature of 165° is reached.

Thicken beef consommé with cornstarch - make slurry with cold water - enough to coat the back of a spoon. Cook for 10-minutes over medium heat, stirring constantly.
Sauté garlic in oil. Add garlic, olives and lemon juice to the thickened consommé, and then add red wine vinegar and oregano.
To serve, place chicken pieces on platter and pour sauce over chicken. Serve family style with Grilled Yukon Potatoes and Sautéed Spinach. (Makes 4 to 6 servings)

Lime and Honey Roasted Chicken with Grapes

6 assorted chicken pieces such as legs and breasts
Grated rind and juice of 1 large lime
2 cloves garlic, minced
Salt and pepper
2 cups black grapes, halved and seeded
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame seeds

Combine lime rind, juice and garlic in a large bowl. Add chicken pieces, cover and let marinate in the refrigerator for up to 1-hour or overnight.
Arrange chicken pieces in a single layer in large, shallow roasting pan or dish. Season with salt and pepper.
Roast, uncovered, in a 375° oven for 45-minutes. Remove roasting pan from the oven and pour off pan juices. Add grapes to chicken in the pan. In small bowl, combine honey and soy sauce. Spoon over chicken pieces; sprinkle with sesame seeds. Return to oven, basting occasionally with sauce, for 15-minutes or until chicken is nicely glazed. (Makes 6 Servings)

Marinated Grilled Chicken Breasts or Cornish Hens

6 chicken breasts or 2 Rock Cornish hens, quartered
1/4 cup vegetable or olive oil
4 garlic cloves, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground coriander seeds
1 tablespoon red (pepper flakes)
1/4 cup fresh lemon juice
Salt and pepper to taste

In bowl whisk together oil and lemon juice, Adding garlic, oregano, coriander and red pepper flakes. Whisk in salt and pepper. Add chicken breasts to marinade, turning to coat both sides. Cover and marinade at least 30 to 45-minutes before grilling.
Remove chicken from marinade, reserving marinade. Place fowl, skin side to heat, on hot grill or under broiler and cook 5 to 10-minutes on each side, or until done. While chicken grills, place marinade into small saucepan and bring to boil. Serve chicken warm or cold, with sauce on the side. (Makes 6 servings)

Mushroom Chicken with red wine

6 chicken breast halves (boneless and skinless)
1 tablespoon vegetable oil
1/4 cup butter
1/2 cup green onions, chopped
1 pound mushrooms, cleaned and chopped
1/2 cup red wine (dry)
1 1/2 cups thyme leaves
1 teaspoon ground coriander
1 tablespoon coarsely chopped parsley
Salt and pepper to taste

Lightly pound chicken; season with salt and pepper. Sauté chicken in hot oil, turning once until chicken is golden and just firm to the touch, about 6-minutes total. Remove from pan and keep warm on the warm serving plate.
In the same pan melt butter and sauté onions until soft, about 5-minutes. Stir in mushrooms; cook over high heat and stirring until mushrooms begin to turn brown. Add red wine, thyme and coriander, salt and pepper and stir, making sure to scrape the brown bits from the bottom of the pan to combine them with the mixture. Reduce over high heat until almost no liquid remains. Stir in parsley. Top chicken with mixture. (Makes 6 servings)

Oven Barbecued Chicken

1 frying chicken (2 1/2 pounds), cut into serving pieces
1/4 cup water
1/4 cup vinegar
3 tablespoons oil
1/2 cup chili sauce or catsup
3 tablespoons worcestershire sauce
1 tablespoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons chopped onion (optional)

Preheat oven to 350°. Combine all ingredients except chicken in a saucepan; simmer 10-minutes. Wash and dry chicken and place in a large baking pan. Pour half of the barbecue sauce over chicken and bake, uncovered, for 50 to 60-minutes; basting with remaining sauce every 15-minutes. Or, chicken may be immersed in sauce, then removed and cooked over charcoal, basting frequently. (Makes 4 servings)

Oven-Fried Chicken

2 skinless and boneless breasts, halved (1 1/2 pounds )
1 tablespoon seasoned salt
1 teaspoon freshly ground black pepper
2 large egg whites
2 cups corn bread crumbs

Preheat the oven to 350°. Rinse the chicken breasts and pat dry. In a small bowl, combine the seasoned salt with the black pepper. Sprinkle over both sides of the chicken breasts. Let stand for at least 10-minutes.
In a bowl, beat the egg whites lightly. Dip the chick-en breasts into the egg whites to coat. Dredge the chicken in the crumbs to coat. Place in a greased baking pan. Bake for 35 to 40-minutes, or until cooked through. (Makes 4 servings)

Paella Chicken

4 6 1/2-ounces package rice pilaf
3 tablespoons butter
1 teaspoon Cajun seasoning
1 teaspoon finely chopped garlic
1/2 pound boneless, skinless chicken breast tenders
1 medium onion cut into eighths
9 ounce package frozen peas
1/2 pound cooked medium shrimp

Cook rice mix according to package directions. Meanwhile, in a 12-inch skillet, melt butter. Stir in seasoning and garlic. Add chicken and onion. Cook over Medium heat, stirring occasionally, until chicken is no longer pink, 7 to 9-minutes.
Add peas, shrimp and cooked rice mix. Continue cooking until peas and shrimp are cooked through, 4 to 5-minutes. Red or hot pepper sauce may be added. (Makes 5 servings)

Parmesan Breaded Chicken

4 skinless, boneless breasts of chicken
2 cups bread crumbs
2 tablespoons, Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
Freshly ground black
Pepper to taste 3 tablespoons flour
1 egg, lightly beaten
2 tablespoons olive oil

Place the chicken between sheets of plastic wrap and pound down to about 3/4-inch thickness. Combine the breadcrumbs, Parmesan, oregano, basil, salt and pepper. Spread on a plate. Dredge the chicken in the flour, then the eggs and finally the seasoned breadcrumbs.
In a large nonstick skillet, heat olive oil over medium heat. Sauté the chicken breasts for about 2 to 3-minutes per side or until the chicken is cooked.

Parmesan Chicken

1 cup Miracle Whip Light
1/2 cup Parmesan Cheese
2 teaspoons Oregano
3 pound of chicken pieces

Mix, spoon mixture over chicken and bake for 45-minutes at 375°.

Pomegranate Chicken

6 chicken breasts, with skin (can also use a whole chicken, cut in eighths, with skin)
3 cups pomegranate juice
2 cups pomegranate syrup
8 garlic cloves, roughly chopped
1/4 cup chopped fresh mint
1/8 cup freshly ground black pepper
2 tablespoons margarine

Place the chicken in a zipper bag or a shallow plastic container that has a cover. Completely cover with the pomegranate juice, syrup, garlic, mint and pepper. Marinade at least overnight or as long as 2 nights. Shake the bag or turn the container every so often.
Preheat the oven to 350°. Remove chicken from marinade, placing the marinade into a pot. Set aside.
In a separate pan, heat the margarine over high heat. Add the chicken, skin side down, taking care not to splatter the hot margarine. Sear the chicken about 4 to 6-minutes or until the skin is nice and crisp. As long as your heat is right, the skin may seem like it is sticking a little but it will release once it's perfectly seared.
Place the pot of marinade over a medium flame and boil it about 30-minutes or until it reduces by at least half and is syrupy. Make sure it doesn't burn. Skim continuously to remove the chicken impurities that will rise to the surface.
Remove the chicken to a baking pan. Bake chicken, skin side up, for 40-minutes or until cooked through. Serve with sauce dribbled over it. Suggested accompaniment: spinach rice. (Makes 6 servings)

Rapid-Roast Chicken & Vegetables

1 5-pound chicken at room temperature, fat removed from cavity
2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper, to taste
8 medium or 12 small new potatoes, halved
8 small carrots, trimmed, peeled and halved crosswise
12 small white boiling onions, peeled
1/2 cup fresh herb leaves, such as mint, tarragon or parsley, optional

Position an oven rack on the second level from the bottom of your oven, and preheat to 500°. At such a high temperature, the oven must be clean or your kitchen might get smoky. Place chicken in a large, heavy roasting pan; sprinkle with 1 teaspoon salt and pepper to taste. Put in oven, legs pointing to rear of oven, and roast for 15-minutes. Remove chicken from oven and move with a spatula to keep the bird from sticking.
Arrange vegetables around chicken so they touch as little as possible. Sprinkle vegetables with 1-teaspoons salt and a few grinds of pepper. Roll vegetables in whatever fat has oozed out of the chicken. Return to oven and roast for 20-minutes. Turn vegetables. Roast 15 to 25-minutes longer or until chicken juices run clear and vegetables are nicely browned. Remove chicken to a platter, then, using the edge of a spatula, loosen the vegetables. Some may stick to the pan, depending on the amount of fat in the pan. Transfer to platter.
Spoon off any fat in pan. Place pan on top of stove over medium heat. Pour in 1 cup of hot water. Add the herbs, if using. Bring to a boil while scraping the bottom vigorously with a wooden spoon to scrape up any browned bits. Simmer until the liquid is reduced by half. Serve sauce over chicken and vegetables or pass separately in a sauceboat. (Makes 4 to 6 Servings)

Southern Fried Chicken

3 1/2-pound chicken cut into eighths
1 1/2-teaspoons salt
1 teaspoon plus 1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1 cup vegetable oil

Rinse the chicken and pat dry. In a small bowl, combine the salt, 1-teaspoon of the black pepper and the garlic powder. Sprinkle over the chicken. Let stand at least 20-minutes or, even better, overnight in the refrigerator.
Place the flour, the remaining 1/4-teaspoon black pepper and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with the flour. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10-minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10-minutes or until cooked through. Remove from the skillet and drain on paper towels before serving. (Makes 4 servings)

Simple Chicken Parmesan

2 medium garlic cloves, peeled and crushed
2 tablespoons plus 1/4 cup extra-virgin olive oil
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and freshly ground black pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
1/2 cup dry bread crumbs
8 ounces spaghetti or linguine
1/2 cup (2 ounces) grated part-skim mozzarella cheese
1/4 cup (1/2 ounce) grated Parmesan cheese, plus extra for passing at the table

In a large saucepan, heat garlic and 2-tablespoons oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12-minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick. Bring 2-quarts of salted water to a boil in a large soup kettle.
In a pie pan, beat egg until well blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
Heat remaining 1/4-cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauce until golden brown on each side, about 5-minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets sauce, cook pasta in boiling water according to package directions.
Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5-inches from heat source, until cheese melts and is spotty brown.
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3-tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

Spicy Fried Chicken wings

10 to 12 chicken wings
1 cup flour
1/2 teaspoon garlic salt
3/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon paprika
Oil for deep-frying
Hot red pepper sauce

Wash chicken wings and pat dry. Combine flour, garlic salt, seasoned salt, cayenne, black pepper and paprika in plastic bag. Add chicken and shake to coat wit mixture. Heat 2-inches oil for deep fat frying to 375° in deep skillet. Shake off excess flour and fry both sides until golden brown, 5 to 7-minutes per side. Remove to paper towel lined plate while frying remaining wings. Serve hot red pepper sauce on the side. (Makes 2 servings)

Tandoori Chicken

1 medium onion cut in 1-inch pieces
6 cloves garlic 2-inch pieces fresh
ginger, peeled, coarsely chopped
3 tablespoons freshly squeezed lemon juice
1 cup plain yogurt
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon mace
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
Salt and pepper to taste
6 chicken legs
3 chicken breasts, halved

In a blender, puree the onion, garlic, ginger and lemon juice to make a paste. Add the yogurt and all the spices; blend to combine. Add the oil, salt and pepper to taste, and blend to combine.
Remove the skin from the chicken. On the breast halves, use a sharp knife to make two or three 3-inch slits halfway to the bone. With the tip of the knife, poke two or three holes to the bone in the thigh and drumstick of each chicken leg.
Place chicken pieces in a large, nonreactive bowl. Add the yogurt mixture. Mix to be sure all pieces of the chicken is well coated. Cover and marinate in the refrigerator overnight, up to 24-hours.
Starting topside down, grill the chicken 7 to 8-minutes, allowing pieces to get lightly charred. Turn and cook 8-minutes longer, or until the juices run clear when chicken, is pierced with a knife. If using the broiler, the procedure and cooking time are about the same. (Makes 6 servings)

Unfired Chicken

Light vegetable oil cooking spray
6 chicken drumsticks, skin removed
3 whole chicken breasts halved and skin removed
3 1/2 cups ice water
1 cup plain nonfat yogurt Breading
1 cup dried bread crumbs (Italian bread preferred.
1 cup all-purpose flour
1 tablespoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
Dash cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Preheat oven to 400°. Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt in a medium bowl. Set both bowls aside.
Put all the breading ingredients into a large, tightly sealed plastic bag. Seal and shake well to mix.
Remove 2-pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag, reseals, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12-pieces are breaded. Spray the chicken lightly with the vegetable oil.
Place the baking sheet on the top shelf of the oven and bake for 1-hour, turning the pieces every 20-minutes to allow even browning. Serve hot or at room temperature.
NOTE: Make sure the chicken and the yogurt are very cold. Soaking the chicken helps the breading adhere and produces a crisp coating like that of fried chicken.


Duck Brasts Agrodolce

Duck Brasts Agrodolce

1 cup uncooked polenta {cornmeal)
Salt and freshly ground black
Olive oil
4 duck breast halves (6 ounces sack)
1/4 cup golden raisins
1/8 cup balsamic vinegar
1 tablespoon sugar
1 cup peeled, seeded and chopped tomatoes (see note),
2 tablespoons tomato paste
2 tablespoons pine nuts, toted (see note)

In saucepan over medium heat, simmer polenta and 3-cups water, stirring frequently, about 10-minutes or until polenta thickens. Season with salt and pepper. Brush an 8-inch cake pan with olive oil; spread polenta in pan and smooth with spatula. Refrigerate, covered, about 2-hours or until firm. (May be done up to 1 day ahead.) When completely cold and firm, unmold and cut into 8-wedges. Place on baking sheet; brush tops of wedges lightly with oil.
Heat oven to 425°. With sharp knife, score skin side of duck breasts in a series of parallel cuts 3/4-inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form crosshatch pattern. Season breasts with salt and pepper.
Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer; do not crowd. Cook over medium heat about 8-minutes or until fat runs out and skin golden-brown and crisp. (Some breasts may brown more quickly than others; remove each breast as it is done.) Transfer breasts to baking dish or another skillet, skin side down, and finish cooking in oven about 8-minutes for rare, 10-minutes for medium-rare and 12-minutes for medium, turning breasts onto flesh side after 6-minutes. Let breasts rest 3 to 4-minutes before slicing.
While breasts are in oven, pour off fat from skillet breasts were browned in. Add raisins, vinegar and sugar to skillet; simmer over medium heat until syrupy. Add tomatoes, tomato paste, A cup water and pine nuts; simmer for about S minutes or until tomatoes have reduced to a saucelike consistency. Keep warm over low heat.
Brown polenta wedges under preheated broiler about 4-inches from heating element. Place 2 wedges, slightly overlapping, on each of 4 plates. Cut each breast crosswise on a slight angle into 4 to 5-slices about 1/2-inch thick; fan 1 breast on each plate next to polenta. Spoon sauce over breasts and polenta, dividing it equally. (Makes 4 servings)
Note: To peel tomatoes, cut an X in the skin and drop them into boiling water about 30-seconds or until skin peels off easily; remove tomatoes from water and cool in a bowl of ice water. Peel, cut in half crosswise and gently squeeze out seeds and discard; chop flesh. When fresh tomatoes are out of season, substitute 1-cup canned chopped tomatoes; omit tomato paste. Simmer for 2 to 3-minutes only. Toast pine nuts in 300° oven for 10-minutes or-until golden.


Roast Goose with Oranges and Madeira

Roast Goose with Oranges and Madeira

1 12 1/2 pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey

Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1-minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2-days.
Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5-minutes. Add sliced shallots; sauté until tender, about 4-minutes. Add 1 1/2-cups Madeira and 1-orange. Boil until reduced by one-third, scraping up browned bits, about 3-minutes. Add broth and juice. Boil until reduced to 2-cups liquid, about 45-minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
Preheat oven to 325°. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3-oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2-hours.
Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°, about 1 hour 15-minutes. Increase oven temperature to 450°. Roast goose until golden, about 10 minutes. Transfer to platter.
Pour off all fat from pan, leaving browned bits in pan. Pour 1/3-cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2-tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7-minutes. Stir in 2-tablespoons honey. Season to taste with more honey, salt and pepper.
Carve goose. Arrange slices on plates. Top with Madeira glazed shallots and sauce and serve. (Makes 6 serving)

1 tablespoon butter
18 shallots, peeled
11/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Melt butter in heavy large saucepan over medium heat. Add shallots; sauce until golden, about 10-minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to a glaze, about 1 hour 10-minutes. (Glazed shallots can be made 1-day ahead. Cover and refrigerate. Re-warm over low heat, stirring often, before serving.)


Boned Turkey (How To)
Boned Turkey with Rice Stuffing
Bayou Turkey Burgers
Glazed Turkey Breast with Mushroom Stuffing
Herb Roasted Turkey
Mexican Torta Sandwich
Roasting the bird
Roast Turkey and Old Fashioned Corn Bread Stuffing
Turkey Chili Wraps
Roast Turkey With Dried Apples & Corn Bread Stuffing
Turkey with Stuffing
Talking Turkey

Boned Turkey (How To)

The showmanship of carving gets full play without the pitfalls when the turkey comes to the table minus its skeleton. Wing and legs intact, the well stuffed bird looks every bit the holiday centerpiece - no bones about it!
The first step is to get rid of the bulky carcass. Because a turkey is big and so are its bones, this is a surprisingly easy process.
Remove giblets and neck from a 10 to 12-pound turkey and reserve for your favorite giblet gravy. Release legs if trussed (held with skin or wire). Rinse bird, drain, and pat dry. Turn turkey breast down. With a small, sharp knife, cut through to backbone from neck to tail.
Holding the tip of the knife parallel to the bone, cut and scrape meat from carcass, pulling the flesh and skin back as you cut; take care not to pierce skin.
For each side, first follow the contours of the back, working toward the breast. Slide knife tip along ribs to the wing socket. Carefully cut tendons around joint. When the joint is well exposed, press back on wing to snap loose. Guide knife along shoulder blade and wishbone to cut free. Next, follow contours of back to hip socket. Cut hip socket free in the same way as for wings. Cut down toward breastbone around the ribs to cartilage and keel. Then, gently pulling and cutting, separate keel and cartilage from breast. Lift out carcass (use to make broth). Pull off lumps of fat and discard. Cover bird and chill until ready to stuff, up to overnight.
Into the cavity goes the stuffing, to be skewered in place. The bird comes to the table looking properly whole and fit for Thanksgiving. Carving it is easy for the host, a triumph for the cook. Use the good drippings to make your favorite gravy.

Boned Turkey with Rice Stuffing

Boned Turkey
Rice and Sausage Dressing
Salad oil
Salt and pepper

Lay the Boned Turkey out flat, skin side down. Mound Rice and Sausage Dressing onto the center of the bird, shaping the rice to resemble the missing carcass. Lift edges of the back over rice, overlapping the skin slightly, then secure with small skewers to enclose. Pull neck skin over the back; skewer. Fold wing tips over the back.
Gently turn turkey over, rub lightly with oil, then carefully place on a V-shaped rack set on the widest position in a 12 x 14-inch roasting pan.
Bake in a 350° oven until a meat thermometer inserted in thickest part of the thigh on the inside of the leg registers 175°, 2 to 2 1/2-hours. (Since optimum temperatures for breast at center and thigh are 170° and 185°, respectively, and both cook at the same rate, we suggest 175° as the best compromise.)
Remove turkey from the oven and let rest on rack at least 30-minutes. Carefully transfer bird to a large carving board. To serve, use a very sharp knife and cut the bird in half lengthwise. Remove skewers, then lay each half cut side down. Slice off wings; then, using the leg to anchor bird, slice breast halves diagonally to include some dressing with each serving. Cut off thighs, separate drumsticks, then slice meat from thighs. Season to taste with salt and pepper. (Makes 10 to 12 servings)

Bayou Turkey Burgers

1 pound ground turkey
2 scallions (3 inches of green left on) thinly sliced
1 red bell pepper, cored, seeded and finely chopped
1 teaspoon minced garlic
2 tablespoons chopped cilantro
3/4 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Red pepper flakes, to taste
Salt and black pepper, to taste
4 toasted hamburger buns
1/4 cup mayonnaise-type dressing (for garnish, optional)
1 small ripe avocado, sliced (top garnish),"optional

Place the ground turkey in a bowl and mix well with the scallions, bell pepper, garlic, cilantro and spices. Season to taste with salt and pepper. Gently form into 4 patties.
Grill patties over hot coals, 3 inches from heat, for about 5 to 6 minutes per side. If desired, spread buns with mayonnaise-type dressing and top burgers with avocado slices. Serve immediately.
Note: It's necessary to highly season turkey because the meat itself tastes rather mild. Yet, once ground turkey is cooked up, it's delicious. To do a taste test on the mixture, make a little patty the size of a silver dollar and pan-fry it in a nonstick skillet. This way you can adjust your seasonings to taste. A mayonnaise-type dressing and avocado make perfect toppings. (Makes 4 servings)

Glazed Turkey Breast with Mushroom Stuffing

5 pound skinless turkey breast (bone-in)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1 tablespoon unsalted butter
2 onions, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
3 garlic doves, minced
1 Granny Smith apple, cored and chopped
1 pound white mushrooms, chopped
1/2 pound Shiitake mushrooms, chopped
3/4 teaspoon salt
1/4 cup sherry
2 tablespoons chopped fresh sage, or 2 teaspoons dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 pounds firm white bread, cut into
1 inch cubes and dried
14 1/2 ounce can low-sodium chicken broth
1/2 teaspoon freshly ground pepper

Preheat oven to 400°. Place the turkey breast on a rack in a roasting pan and sprinkle with the salt and pepper. Roast 15-minutes, then reduce the heat to 350° and roast another 30-minutes.
Meanwhile, combine the maple syrup, vanilla, nutmeg and allspice in a saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about one-fourth, 3 to 5-minutes. After the first 45-minutes of roasting, brush the turkey with the glaze. Roast 15-minutes more and brush with glaze. Roast 10-minutes more and glaze again. Roast 5-minutes, brush with the remaining glaze, and con-tinue roasting until an instant read thermometer inserted in the thickest part registers 180°, 5 to 10-minutes more.
To make the stuffing, spray a 3-quart baking dish with nonstick spray. Melt the but-ter in a large skillet. Add the onions; celery, carrot and gar-lic, and sauté until the vegetables begin to soften, 7 to 8-minutes. Stir in the apple and cook 3-minutes. Add the white and Shiitake mushrooms and 1/4 teaspoon of the salt; sauté until the mushrooms begin to give off their liquid and soften, about 6-minutes.
Stir in the sherry, sage and thyme; cook until the liquid has evaporated, 2 to 3-minutes. Remove from heat. Combine the vegetable mixture, bread cubes, broth, remaining 1/2-teaspoon salt, and the pepper in a large bowl. Toss well to combine and transfer to the baking dish. Cover the dish with foil. After the turkey has roasted 1 hour, place the stuffing in the oven and bake 15 minutes. Remove the foil and bake until the stuffing is heated through and crisp on top, 15 to 20-minutes. (Makes 12 servings)

Herb Roasted Turkey

1 14 pound fresh turkey
1 tablespoon salt
1 teaspoon freshly ground black pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
1 large leek, chopped (whites and tender green only)
2 medium carrots, chopped
4 celery ribs, chopped
3 bay leaves
1 tablespoon peppercorns
1 1/2 cups butter, melted (3 sticks)
1 teaspoon fresh sage
1 teaspoon fresh thyme
1 teaspoon fresh chives

Preheat oven to 350°. Wash turkey and reserve giblets. Carefully rinse and dry bird inside and out. Rub all surfaces with salt and pepper, including cavity.
Put onions, leek, carrots, celery, bay leaves, six thyme sprigs, peppercorns and giblets on bottom of large, heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil; Roast 2 1/2-hours, undisturbed.
Remove foil to let skin brown. Baste every 20-minutes for an hour. The bird should cook to an inter-nal temperature of 165°. Remove from oven. Transfer to platter and cover with foil. Let rest 20 to 60-minutes before carving.

Mexican Torta Sandwich

3/4 pound turkey, Italian-style sausage or chorizo sausage
1/2 cup thick and chunky salsa
15 ounce can black or pinto beans, rinsed and drained
8 French rolls (3 1/2 by 2 1/2 inches) or bratwurst bums, cut in half lengthwise
1/3 cup sour cream
1/2 cup (4 ounces) Cheddar or Monterey Jack choose, shredded

1 cup shredded lettuce

In a 10-inch skillet, cook sausage over medium heat, stirring occasionally, until browned, 8 to 10-minutes: drain off fat. Stir in salsa and beans. Continue cooking, stirring occasionally, until heated through, 2 to 3-minutes.
Meanwhile, pull out doughy centers from top and bottom halves of rolls, leaving a cavity almost the full length of the roll. Spread about 1-teaspoon sour cream on both halves. Fill bottom half of each roll with about 1/3-cup meat mixture, 1-tablespoon cheese and 2-tablespoons lettuce; top with tops half of roll. Cut each sandwich in half diagonally. (Makes 8 servings)

Roasting the bird

To roast a whole turkey: Place the prepared bird, breast side up on a rack in a shallow roasting pan. Brush the skin of the bird with cooking oil, melted butter or margarine. If you are using a meat thermometer, insert it in the fleshy part of the inside thigh muscle; also make sure the bulb does not touch the bone. Cover neck loosely with a foil "cap." Place the pan in a 325° oven; baste the bird occasionally with pan drippings, cooking oil, melted butter or margarine during roasting.
When the turkey is two-thirds done, cut the band of skin or string between the legs. About 45-minutes before the turkey is done, remove foil.

To test for doneness: The turkey is done when the meat thermometer registers, 185° or when the thickest part of the drumstick is very soft and the drumstick moves up and down easily. Remove the bird from oven and cover loosely. For easier carving, let the bird stand 15-minutes.

To roast a whole turkey In foil: Place the turkey, breast side up, on a piece of greased. wide, heavy foil. Bring the ends of the foil up over the breast, fold edges together and press up against ends of turkey to seal. Place the bird in a shallow roasting pan without a rack; roast at 450°. About 20-minutes before turkey is done. open the foil to allow the turkey to brown.

To roast turkey halves or quarters: Season the cut sides of the turkey with salt, place the pieces, skin side up, on a rack in a shallow roasting pan. Brush the skin with cooking oil or melted butter. Cover loosely with foil. Insert a meat thermometer in the center of the inside thigh muscle or the thickest part of breast, without touching the bone. Roast the turkey, uncovered, in a 325° oven till the thermometer registers 185°, removing the foil the last 45- minutes.

To roast turkey places: Season the pieces with salt; place the pieces, cut side up, on a rack in a shallow roasting pan. Brush with cooking oil or melted butter. Insert a meat thermometer in the center of the thickest muscle, not touching the bone. Roast, the turkey, uncovered, in a 325° oven till the meat thermometer registers 185°.

Roast Turkey and Old Fashioned Corn Bread Stuffing

3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh breadcrumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil

Preheat oven to 325°. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast side up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Roast turkey for 3 to 3 1/2-hours or until thermometer registers 180°, basting often and covering with foil to prevent over browning if necessary.
Bake the covered casserole of stuffing alongside turkey during the last 30-minutes of roasting, adding an additional 2 to 3-tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20-minutes before carving. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2-tablespoons of the pan drippings from roast turkey for giblet gravy. (Makes 12 servings)

Roast Turkey With Dried Apples & Corn Bread Stuffing

Turkey, 10 to 12 pounds
Salt and freshly ground black pepper
6 cups reduced-sodium chicken broth
1 yellow onion, coarsely chopped
1 carrot, coarsely chopped
6 parsley stems
1/4 teaspoon dried thyme
1 bay leaf
Dried Apples & Corn Bread Stuffing

Remove the giblets from the inside of the turkey. Wash the turkey and pat dry, then rub inside and out with 2-teaspoons salt.
Place the turkey neck, gizzard, heart, broth, onion, carrot, parsley stems, thyme, and bay leaf in a saucepan, and simmer over low heat until the broth reduces by three quarters, approximately 1 1/2-hours, strain.
Preheat the oven to 400°. Fill the breast and neck cavity loosely with stuffing. Truss the turkey. Place on a rack in a shallow roasting pan. Melt the remaining 2-tablespoons butter and brush turkey lightly with 1-tablespoon, reserving the remaining butter. Cook the turkey in the middle of the oven for 45-minutes. Reduce the heat to 325°. Drape a double layer of cheesecloth over the turkey and brush evenly with the reserved melted butter. Continue to roast until the juices run clear when the thigh is pierced with a skewer, or an instant-read thermometer inserted into the thickest part of the thigh registers 175°.
Let the turkey rest for 20-minutes. Remove the cheesecloth. Remove the turkey from the pan. To make the gravy, pour the drippings from the bottom of the pan into a separator cup. Once separated, pour all of the drippings and 2-tablespoons of the fat back into the pan. Discard remainder. Whisk together the flour, cornstarch, and ½-cup stock and add to the heated roasting pan, whisking constantly. Set the roasting pan on an oven burner, add the remaining stock, and continue to stir until thickened, 2-minutes. Simmer 1-minute more before removing from heat.
Remove the stuffing from the cavity. Carve the turkey and place on a platter with the stuffing. Serve the gravy separately.

Turkey Chili Wraps

1 package Butterball® Ground Turkey (approximately 1 1/4 pounds)
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
1 tablespoon olive oil
1 can (14.5 oz.) Hunt's Family Favorites Seasoned Diced Tomato Sauce for Chili
1/8 teaspoon hot pepper sauce, or to taste
6 10-inch spinach-herb wraps (tortillas) or flour tortillas, warmed.

Brown turkey and vegetables in hot oil. Add and mMix tomato sauce for chili and hot pepper sauce. Simmer uncovered, 10-minutes. Spoon about a cup of filling down center of each tortilla. Fold in sides and roll from the bottom up. Cut diagonally in half.
Recipe Option: For Turkey Chili prepare recipe as for wraps, omitting tortillas and adding 1 can (14.25 oz,) Hunt's Chili Beans. Sprinkle with shredded Cheddar cheese, if desired. Cooking Time: 15-minutes (Makes 6 servings)

Turkey with Stuffing

1 turkey (18 pounds), rinsed
1 orange, halved
Paprika, to taste
Salt and pepper, to taste
Harvest Stuffing
6 tablespoons softened butter

Preheat oven to 325°. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt and pepper. Fill cavities loosely with stuffing, using about 3-cups for the neck and 8-cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt and pepper.
Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2-cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.
Remove the foil and roast the turkey, for 2 1/2-hours more, basting with the pan juices every 30-minutes.
Raise the oven temperature to 350° and cook for an additional 1 to 1 1/4-hours, or until a thermometer inserted into the thickest part of the thigh reads 180°. The temperature at the thickest part of the breast should be 160°. The juices should run clear when the thigh is pricked with a small knife.

Talking Turkey

Turkey Roasting Guide

Preparing a succulent roast turkey for the holiday feast is a lot easier than you might think. Just follow these simple steps.


Whole turkey: 1/2 to 1 pound per person
Breast of turkey:
3/4 pound per person
Boneless breast or turkey:
1/2 pound per person


Turkey should remain cold as it thaws. The easiest way is to thaw in the refrigerator.
If time is limited, use the Cold Water Method.

Refrigerator Method: Place turkey still in the package, breast up, on a tray in the refrigerator. The tray catches juices that may leak out of the package. Refer to chart for the number of 24-hour days required for thawing at 40°.

Cold Water Method: Fill the sink or a deep pan. Place turkey breast down, in its wrapper or plastic bag in cold water to cover. Change the water every 30-minutes during the recommended thawing times in the chart.

Thawing Times for Turkey
Net Weight Refrigerator Method Cold Water Method
09 to 12 pounds 1 1/2 to 2 days 04 to 06 hours
12 to 16 pounds 2 to 3 days 06 to 09 hours
16 to 20 pounds 3 to 4 days 09 to 11 hours
20 to 24 pounds 4 to 5 days 11 to 12 hours
Bone-in breast 1 1/2 to 2 days 04 to 08 hours
Boneless breast 1 1/2 to 2 days 03 to 05 hours


  • When ready to cook thawed turkey, then remove packaging.
  • Remove neck from body cavity and giblets from neck cavity.
  • Rinse turkey and drain well. Clean all work surfaces and utilities touched by raw turkey or juices with hot soapy water.
  • Stuff neck area and body cavities lightly with favorite stuffing.
  • Turn wings back to hold neck shin in place. If untucked, return legs to tucked position. No trussing necessary.
  • Place turkey on a rack in open pan, 2 to 4-inches deep. Turkey should be breast side up.
  • Insert meat thermometer deep into thickest part of thigh next to body, not touching bone.
  • Before roasting, brush skin lightly with margarine to prevent drying. Further basting is not necessary if you have a selfbasting turkey.
  • Roast in preheated 325° oven for recommended time. (SEE ROASTING SCHEDULE) When skin is golden brown, shield breast loosely with lightweight foil to prevent over browning.
  • Check for doneness. Internal thigh temperature should be 180° to 185° breast 170° to 175°, and center of stuffing, 160° to 165°. Thigh and drumstick meat should feel soft. When thigh is pierced, juices should be clear, not pink.
    * Let stand 15 to 20-minutes for easier carving.
*Approximate roasting time in 325° oven.
Net Weight Stuffed Unstuffed
6 to 12 Pounds 3 3/4 to 4 hours 2 to 3 hours
12 to 18 Pounds 4 to 4 1/2 hours 3 to 3 1/2 hours
18 to 22 poundss 4 1/2 to 5 1/4 hour 3 1/2 to 4 hours
22 to 24 pounds 5 1/4 to 5 3/4 hours 4 to 4 1/2 hours
24 to 29 pounds 5 1/2 to 6 1/4 hours 4 1/2 to 5 hours


Apple Almond Stuffing
Apple Corn Bread Dressing
Basic Stuffing Recipe
Classic Thanksgiving Dressing
Cornbread Dressing
Dried Apples & Corn Bread Stuffing
Granny's Stuffing
Harvest Stuffing
Holiday Cranberry Apple Stuffing
Old Fashioned Bread Stuffing
Rice and Sausage Dressing
Roasted Garlic and Apple Stuffing
Sausage, Apple and Chestnut Stuffing
Skillet Corn Bread Stuffing

Apple Almond Stuffing

1 Box (12 ounces) of Seasoned Dressing or Corn Bread Stuffin'
1 cup Original Oven Roasted Almond Accents flavored sliced almonds
1 cup chopped celery
1 cup chopped onion
2 tart green apples, cored, cut into 1/2-inch pieces
1 cup raisins
2/3 cup chopped parsley
1 1/2 cups apple juice
1/2 cup melted butter

In large bowl, combine stuffing, celery, onion, apples, raisins and parsley. Moisten with apple juice and butter, tossing lightly but well. Add more apple juice if needed.
Casserole Method: Place in 12 x 9 baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350° 30 minutes until heated through, uncover, sprinkle Almonds Accents generously and bake 5 to 10-minutes. (Makes 12 to 15 servings)
For Stuffed Turkey: Wash well and dry 12 to 15-pound turkey. Sprinkle cavities lightly with salt and pepper. Lightly fill with stuffing, sew or skewer shut. Roast turkey following package directions. To serve, place stuffing in oven-proof serving dish, sprinkle Almond Accents generously and bake at 350° 5 to 10-minutes.

Basic Stuffing Recipe

1 1-pound loaf day-old' sandwich bread or 1 1/2 pounds cornbread
1 pound meat, such as sausage, pork, beef or cooked ham
Butter and/or olive oil
4 cups (2 pounds) assorted chopped vegetables
4 cups or less fruit and nuts
1 cup dropped fresh herbs, preferably parsley, sage and thyme
3 tablespoons seasoning, such as coarse salt and freshly ground black pepper (see below for other suggestions)
2 cups or less liquid, such as stock, wine or water, or a combination of these (or 3 large eggs)

If using white bread, cut into 1/4 to 1/2-inch-thick slices. Break into 1/4-inch cubes. If using cornbread, break into 1/2-inch-thick slices.
Sauté sausage, pork or beef until cooked through, and remove from skillet with a slotted spoon. Sauté the chopped vegetables in the rendered fat from the meat (or in the butter and olive oil) until softened.
Combine cooked meat (or cured meat such as ham), all vegetables, fruit, nuts and bread; toss. Add herbs and seasonings; toss again. Add liquid; taste and adjust seasoning. (If using eggs, adjust seasoning before adding eggs.) Toss just until combined - overmixing yields a gummy texture. Stuff turkey just before roasting. Use 1/s to 3/4-cup stuffing for each pound of turkey. Don't pack stuffing tightly; it expands as it cooks. Use a thermometer to ensure that stuffing reaches 165 degrees Fahrenheit; remove as soon as the turkey comes out of the oven. Bake any extra stuffing in a covered buttered baking dish at 375 degrees Fahrenheit until heated through and golden on top, 30 to 40 minutes.
Add-in possibilities
Vegetables - such as onions, celery, carrots, leeks and the like - add interest to the flavor of stuffing and may change its consistency, depending on how they are cut and whether they are cooked before being added. Fennel provides a touch of sweet anise; mushrooms give an earthy flavor and meaty texture.
Fruit, nuts and cheese are delicious in stuffing. Try fresh apples, pears or oranges - or dried apricots, raisins or cranberries. Reconstituted dried mushrooms, walnuts, pine nuts and hazelnuts add heft. Parmigiano-Reggiano cheese imparts richness and sharpness.
Herbs and spices are important additions. Try cumin and fennel seeds, dried savory and thyme, bay leaf, turmeric and paprika. Taste frequently as you season, and adjust accordingly.
Used sparingly, cinnamon and dry mustard adds zip. Cumin and cayenne pepper add heat.
Binders may include fruit juice, eggs, wine, maple syrup, butter or stock. This may be the stuffing's most important ingredient, since it keeps all the other elements together.
For a fluffy texture, use eggs. Less conventional recipes include fruit juice (such as apple or orange) or alcohol (wine or liqueur).

Apple Corn Bread Dressing

1 pound yellow onions, medium dice
1/2 pound celery, medium dice
4 cloves of garlic, minced
1 cup corn oil
3 each Granny Smith apples, peeled and 1/2-inch squares
1 pound stale French bread
1 pound stale cornbread
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon pepper
2 cups chicken stock

Pre-heat the oven to 400°. Heat the oil in a large sauce pan. Add the onions, celery and garlic. Sauté until the onions are translucent. Add the apples and continue to sauce for 3-minutes. Place the bread, herbs and spice into a large bowl. Pour the onion-apple mixture over this. Add 2-cups of stock and then check for moisture, it should be just moist, not soggy. Add more as needed. Place into a baking dish, then cover with foil. Bake for 30-minutes, then remove the foil and allow to brown on top. (Makes 8 servings)

Classic Thanksgiving Dressing

1 pound bread, cut into 1/2-inch cubes (10 to 12 cups) or, unflavored croutons or bread cubes
4 tablespoons (1/2 stick) butter
2 onions, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chicken broth
2 large eggs

Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower - and upper-middle positions. Heat oven to 400°. Bake bread until golden, 12 to 15-minutes. Reduce heat to 350°.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft 8 to 10-minutes. In a large bowl, mix bread, vegetables and remaining ingredients.
Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30-minutes. Remove foil; bake until crusty, 10-minutes longer. Serve immediately. (Makes 12 to 16 servings, about 10 cups)

Cornbread Dressing

3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1/2 cup butter or margarine
9 cups corn bread cubes
5 cups chicken broth
1 cup milk or can of chicken broth, cream of chicken, celery or mushroom soup
2 eggs
2 teaspoons poultry seasoning
1 teaspoon salt
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper

In a large skillet, cook the onions and celery in butter until the onion is tender. Stir often. Stir in about 1/3-of the bread cubes. Turn into a deep, large bowl. Add the remaining ingredients, adding liquid slowly mixture should look soupy but should not float in liquid.
If you are planning to stuff the turkey, do so just before roasting. If you are planning to bake the dressing separately, bake at 375° for 45-minutes to one hour, depending on how moist or dry you like your dressing. Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight. (Makes 9 cups of dressing enough for a 12-pound turkey).

Dried Apples & Corn Bread Stuffing

1/2 cup plus 2 tablespoons unsalted butter
2 large yellow onions, finely diced
4 celery ribs, finely diced
1 cup dried apples, coarsely chopped
1/4 cup fresh chopped flat-leaf parsley
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
Corn Bread, air-dried 2 days
1 tablespoon flour
1 teaspoon cornstarch

In a large skillet over medium heat, melt 1/2-cup butter and cook the onions, celery, and apples, stirring occasionally, until soft, about 10-minutes. Transfer to a bowl and add the parsley, thyme, sage, Corn Bread, and approximately 1 1/2- cups stock until the stuffing is light and fluffy. Season with salt and pepper to taste.

Granny's Stuffing

12 slices white bread, dried
1 medium onion, finely chopped
3 ribs celery, finely chopped
1/4 cup chopped parsley
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
4 tablespoons butter, melted
Warm water

Preheat oven to 325°. Break bread into postage stamp-size pieces in a large bowl. Add onion, celery and parsley, and mix thoroughly. Sprinkle with poultry seasoning, salt and pepper, and toss again to mix well. Add egg and mix again. Drizzle with melted butter and mix again. Slowly add warm water, a tablespoon or so at a time, tossing until the bread is very moist, but not dripping, or the stuffing will turn out gummy. Spoon into greased 8 x 8-inch casserole. Bake for 30 to 45-minutes. (Makes 8 to 10 servings)

Harvest Stuffing

2 pounds well-spiced bulk turkey sausage
2 tablespoons vegetable oil
4 cups chopped red onions
4 cups celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed (1-inch) bread, toasted
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste

Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions; celery, garlic, thyme and sage and cook over medium-low heat for 15-minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey. (Makes 12 cups of stuffing, enough for an 18-pound turkey)

Holiday Cranberry Apple Stuffing

1 tablespoon Vegetable oil
1 medium tart apple, cored and diced
1 cup diced celery
1 cup diced onion
3/4 cup dried cranberries
1 can (14.5-ounces) chicken broth
1/4 pound sausage (pre-cooked)
2 6-ounce bags Butterball® Seasoned Stuffing

Preheat oven to 350°. In a large skillet, sauté apple, celery, onion and cranberries in oil until onion is tender. In a large bowl, combine sautéd vegetables, chicken broth, sausage and Butterball Stuffing Mix until well blended. Spoon stuffing mixture into a greased 13 x 9-inch baking pan. Cover, bake, for 35-minutes. (Makes 10 to 12 servings)

Old Fashioned Bread Stuffing

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onions (medium)
1/3 cup butter
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
1 package stuffing mix
Giblet mixture
Cooking oil

In a saucepan cook giblets and turkey neck in water until tender. Set aside to cool. In food blender, blend separately, celery, mushrooms, onions and giblets and striping neck. In large skillet cook blended items and butter till tender but not brown: remove from heat. Stir in poultry seasoning or sage, pepper and salt. In a large mixing bowl place stuffing mix: add cooked skillet mixture. Drizzle with enough broth from saucepan to moisten, tossing lightly.
Rinse turkey on the outside, as well as the inside body and neck cavities. Pat dry. Season body cavity with salt and pepper. Stuff both ends.

Rice and Sausage Dressing

2 1/2-cups pearl rice
3-cups regular strength chicken broth
1 teaspoon dry thyme leaves
1 teaspoon rubbed sage
1/2 teaspoon dry rosemary
1 1/2-pounds mild Italian sausage
1/2 cup raisins
3/4-pound mustard greens
1 cup grated parmesan cheese

In a 3 to 4-quart pan, combine rice, chicken broth, rubbed sage and dry thyme leaves, and dry rosemary. Cover and bring to a boil over high heat. Reduce to low; cook, without stirring, until liquid is absorbed, about 15-minutes.
Over a 10 to 12-inch frying pan, remove casings from sausage and crumble meat. Cook on medium-high heat, stirring occasionally to break up big chunks, until lightly browned and no longer pink in center (cut to test). Add raisins; stir often until raisins puff. With a slotted spoon, lift out meat and raisins and add to rice; let cool. Rinse and drain mustard greens. Cut off coarse stems; discard. Chop greens; add to sausage drippings. Cook on medium-high heat, stirring often, until leaves are wilted, bright green, and beginning to brown, about 8-minutes. Add greens, drippings, and cheese to rice; mix. If made ahead, cover and chill up to overnight.

Roasted Garlic and Apple Stuffing

1 cup onions, diced
1 cup celery, diced
1 cup Granny Smith apples, dices
1/4 cup shallots, minced
2 tablespoons butter
2 cups hearty chicken stock
2 tablespoons Roasted Garlic Puree
1/2 teaspoon chopped fresh thyme, stems removed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
4 cups dried white bread croutons, toasted
Salt and fresh ground pepper

In a large skillet over medium heat, Sauté onions, celery, apples and shallots in butter until tender. Add chicken stock and simmer until the liquid is reduced by one half. Add Roasted Garlic Puree and herbs. Stir in croutons. Put in baking dish and bake at 350° until crunchy. (Makes 8 Servings)

Sausage, Apple and Chestnut Stuffing

1 pound country-style white bread, crusts trimmed, cut into 1/2-inch cubes.
1/4 pound bulk pork sausage
1/4 cup butter
1 large yellow onion, chopped
3 large celery stalks, chopped
2 large tart apples, peeled, quartered and chopped
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1/4 cup chicken broth
1 pound fresh chestnuts, baked and peeled, or 2 cups vacuum-packed peeled jarred chestnuts
1/2 cup chopped fresh parsley
Salt, freshly ground pepper
2 eggs, lightly beaten

Place bread cubes in large baking pan. Bake in oven at 400°, stirring occasionally, until lightly golden, about 12-minutes. Transfer bread to large bowl.
In large skillet, cook sausage over medium heat, crumbling with fork, until browned, about 10-minutes. Transfer to bowl with bread.
Add butter to drippings in pan. Reduce heat to medium and Add broth to pan and bring to boil, scraping up any browned melt butter. Add onion and celery and sauté until tender, about 8-minutes. Add apples and thyme and sauté 1 1/2-minutes. Add to bits. Add to bread. Mix in chestnuts and parsley and season with salt and pepper. Mix in eggs. (Makes 8 to 10 servings enough for 16-pound turkey)

Skillet Corn Bread Stuffing

2 tablespoons margarine
1 cup chopped onion
1 cup chopped celery
6 ounces fresh mushrooms, chopped
1 pan corn bread 8 x 8-inch, finely crumbled
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
3 tablespoons chopped fresh parsley
1/4 to 1/2 cup chicken stock
Seasoned salt and pepper
1/4 cup of toasted pine nuts (see note)

Heat butter or margarine in a large skillet. Add onion and sauté over moderate heat until translucent. Add celery continue sautéing until onion is golden. Add mushrooms, cover and sauté until they are wilted, about 3 to 4-minutes.

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