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)

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.

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)

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)

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.

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)

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)

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)

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)

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.

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)

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)

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)

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)

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)

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.

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)

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.

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)

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)

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)

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.

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)

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)

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.

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)

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)

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)

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)

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)

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).

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)

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)

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)

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)

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)

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)

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)

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)

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.

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)

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)

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

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)

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)

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 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)

Marinade:
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.

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)

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)

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)

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)

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)

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)

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)

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.

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°.

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)

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)

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)

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.

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)

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)

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.

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.

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)

Shallots:
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.)

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)

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)

Stuffing:
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)

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.

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°.

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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)

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.

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)

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.

Turkey Roasting Guide

HOW MUCH TO BUY

HOW TO THAW A TURKEY

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.

HOW TO OVEN-ROAST A TURKEY

• 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.

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

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.

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).

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)

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)

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).

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.

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)

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)

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)

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.

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.

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)

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)

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.