Friday, August 29, 2008

Slow-Cooked Chicken and Stuffing

  1. 2 1/2 cups chicken broth
  2. 1 cup butter, cubed
  3. 1/2 cup chopped onion
  4. 1/2 cup chopped celery
  5. 1 (4 ounce) can mushroom stems and pieces, drained
  6. 1/4 cup dried parsley flakes
  7. 1 1/2 teaspoons rubbed sage
  8. 1 teaspoon poultry seasoning
  9. 1 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 12 cups day-old bread cubes (1/2-inch pieces)
  12. 2 eggs
  13. 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  14. 5 cups cubed cooked chicken

  1. In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.

  2. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.

Yield: 14 servings

Recipe Provided By: Taste of Home

Tuesday, June 24, 2008

Roasting Tips

Always place a rack in the bottom of the roasting pan, so the meat or poultry doesn't sit in its own fat drippings. And be sure to roast at a low temperature, about 350 F, to avoid searing the meat or poultry and sealing in the fat.

For basting, use fat-free liquids such as wine, tomato juice or lemon juice.

Tip by: Gourmet Recipes