bacon and bourbon thanksgiving stuffing

Ingredients

• Servings: 24
• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x13 inch baking dishes.
• place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. drain on paper towels. pour bacon fat remaining in the skillet into a bowl.
• using the same skillet, melt the butter over medium heat. stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. stir in the reserved bacon fat.
• meanwhile, place the pumpernickel and rye bread cubes into a large bowl. stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
• stir the chicken stock and bourbon together in a bowl. pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. use your hands to evenly mix the ingredients together. spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
• bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. if you wish to have a darker crust on top, bake for an additional 10 minutes.

Chicken

Ingredients

• Servings: 4
• 4 tablespoons butter
• 4 boneless, skinless chicken breast halves
• 1/2 cup dry
• 2 tablespoons butter
• 1/2 onion, chopped
• 1/4 cup dry
• 1 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat 4 tablespoons butter in a large heavy skillet over medium heat. cook chicken breasts until golden brown, turning once. pour in 1/2 cup . cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
• in a saucepan, heat 2 tablespoons butter over medium heat. saute onion until soft and translucent, but not brown. stir in 1/4 cup and sour cream; remove from heat. when chicken is done, pour sauce over. season with salt and pepper. heat only long enough to warm the sauce, but do not boil.

teriyaki marinade i

Ingredients

• Servings: 9
• 1/3 cup grated fresh ginger
• 1/3 cup minced garlic
• 1 1/2 cups dry , divided
• 5 cups soy sauce
• 1 cup honey, or as needed
• 1 3/4 cups oyster sauce

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• in a large saucepan, combine ginger, garlic, and 1 cup . bring to a boil over medium heat, and cook until ginger and garlic are tender.
• stir in remaining , soy sauce, honey, and oyster sauce. bring to a low boil, and reduce heat to low. simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. watch carefully to be sure that the mixture does not foam and boil over.
• remove marinade from heat, and taste. the sauce should be sweet, not salty. if necessary, add up to 1 more cup of honey. cool to room temperature. marinade can be refrigerated for 4 to 5 days.

moroccan tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

dijon chicken

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 2 teaspoons salt
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 3 tablespoons dijon mustard
• 2 tablespoons white
• 2 cups seasoned dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt. in a small skillet or saucepan, saute butter, garlic, mustard, and together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
• place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. place coated chicken pieces in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour or until chicken is cooked through and juices run clear.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Moroccan Chicken And Whole Grain Couscous

Ingredients

• Servings: 6
• 1 cup whole wheat couscous
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 bay leaves
• 5 whole cloves, crushed
• 1/2 teaspoon cinnamon
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon ground cayenne pepper
• 6 skinless, boneless chicken breast halves - chopped
• 1 (16 ounce) can garbanzo beans
• 1 (16 ounce) can crushed tomatoes
• 1 (48 fluid ounce) can chicken broth
• 2 carrots, cut into 1/2 inch pieces
• 1 zucchini, cut into 1/2-inch pieces
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• prepare the couscous according to package directions.
• heat the oil in a large pot over medium heat, and cook onion until tender. mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. place chicken in the pot, and cook until well browned. pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. reduce heat to low, and simmer 25 minutes.
• mix carrots and zucchini into pot. season with salt. continue cooking 10 minutes, or until vegetables are tender. serve stew over cooked couscous.