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Thanksgiving Stuffing

Thanksgiving Stuffing

Oh stuffing how I love thee. Stuffing is my most favorite dish on the Thanksgiving Table. This recipe has to be the reason why my love affair has continued for so many years. Simple and easy but oh so delicious.

Ingredients: 8 servings

  • 1 French Baguette, cut into 3/4″-inch pieces
  • 4 Tb unsalted butter
  • 1 onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 cup fresh parsley, chopped
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cups chicken broth
  • 2 eggs, whisked

Preheat your oven to 425. Divide the bread chunks between 2 rimmed baking sheets. Bake between 10 and 15 minutes, tossing halfway through the baking time. You are wanting the bread to become golden brown. Remove them from the oven and set aside.

Heat a large skillet over med-high heat, of course I use my cast iron skillet it works great for this recipe. Melt the butter in the skillet then add the onion, celery and carrots, cook until they softened, about 7-10 minutes. Stir in the garlic, sage, thyme, parsley, salt and pepper and cook until the mixture becomes fragrant, about a minute or so. Remove the skillet from heat and whisk in the chicken broth, then the eggs. Add the bread chunks into the mixture and toss until evenly coated.

Place the stuffing into a buttered baking dish, cover with foil and bake at 325 for 15 minutes. Remove the foil, return to the oven and bake for another 15 minutes until the top of the stuffing if browned.

Tips: You can make this a day ahead. Prepare the stuffing all the way through putting into the baking dish, then refrigerate. Before following the baking directions, microwave for 5 minutes then bake as directed. (Your microwaving the mixture because of the raw eggs.)

 
2 Comments

Posted by on November 6, 2012 in Stuffings, Thanksgiving

 

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Stuffed Baked Tomatoes (Leftover Delight)

Chicken Stuffed Baked Tomatoes

Garden fresh tomatoes in the middle of summer…there’s nothing that taste better. We have so many that you are commanded to become creative. This is my take on a chicken salad stuffed tomato. I’m baking them and serving them hot rather than cold.

Ingredients:

  • 6 large tomatoes
  • 1 tsp Olive Oil
  • 3 cups smoked or roasted chicken, cubed (We used our leftovers of my Spicy Smoked Chicken)
  • 1/2 green pepper, chopped
  • 3 green onions, roughly sliced
  • 2 cloves garlic, minced
  • 1 handful of fresh spinach, shredded
  • 2 Tb fresh basil, chopped
  • 1/3 cup Parmesan Cheese, shredded plus a little more for garnish.
  • 3/4 cup Italian style bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

(If you are following the Paleo way of eating then omit the Parmesan cheese and bread crumbs but add 1/4 cup Almond flour and 1 stalk of celery diced in the food processor)

Preheat your oven to 400.

Slice the tops off of the tomatoes. Spoon out the inside flesh, seeds and membrane and set aside in your food processor. Place the tomatoes in a baking dish to be filled later in this recipe. To the tomato flesh in the food processor add the Olive Oil, cubed chicken, green pepper, green onions, garlic, spinach, basil, Parmesan cheese, bread crumbs, salt and pepper. Process these ingredients until smooth. Fill the tomatoes with this mixture and bake for 20 minutes until the mixture is slightly browned. Remove from the oven, top with a little more shredded Parmesan cheese and serve.

Suggestions: If you would prefer more texture in a filling then dice the 3 cups of chicken and omit them from the ingredients going into the food processor. Process the remaining ingredients, then stir the diced chicken into that mixture and fill your tomatoes. I have to admit, that’s my favorite way of stuffing the tomatoes, but Mark loves them with a smooth filling.

 

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Easy Chicken and Stuffing Meal

I’ve been asked a few times if I ever just cook an easy meal. The answer is = All of the time. Here’s a quick and easy way to spruce up your chicken and store-bought stuffing. Nothing fancy, just pure yumminess.

Baked Chicken Ingredients:

  • 4 chicken thighs, bone-in, skin-on
  • Italian salad dressing

This is so simple it’s crazy that I had never heard of it until Mark’s sister told me about the way she baked her chicken.

In a plastic zip lock baggy place the chicken thighs and enough Italian salad dressing to coat them. Marinate them in the refrigerator for at least 3 hours. I let mine sit all day until we get home to begin fixing dinner.

Preheat the oven to 400.

Line the bottom of your broiler pan with foil and spray the top with Pam Spray. Place the marinated chicken thighs on the broiler pan and bake for 50 to 60 minutes. Let rest for about 5 minutes before serving.

I love stuffing, but the homemade process for my favorite recipe takes to long when I haven’t planned on making it ahead of time. This is how I spruce up a box of Stovetop Stuffing Mix.

Stuffing Ingredients:

  • 1 box of Stovetop Stuffing Mix, cornbread or regular (Use the measurement for 4 servings)
  • 1/2 a carrot, diced
  • 1/2 a celery stalk, diced
  • 1/4 onion, diced
  • 1 clove garlic, diced

Follow the directions on the Stuffing Mix box for serving 4. Melt the butter in a small saucepan over medium heat, then add the carrot, celery, onion and garlic, saute until soft and fragrant. Add the water and bring to a boil as per the boxed recipe. Once boiling add the Stuffing Mix, stir, cover and set aside for 5 minutes.

 
2 Comments

Posted by on May 3, 2012 in Chicken, Stuffings

 

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