stuffing

Rolled Fillets of Chicken

What’s Cooking in Gail’s Kitchen? Home Cooking: Rolled Fillets of Chicken! There seems to be a hundred ways of serving chicken, but I like this one best because it makes a savory meal that is also filling. Split one serving with your partner and add another vegetable side dish for a healthy alternative. I omitted salt in lieu of herbs. 

ROLLED FILLETS OF CHICKEN

Ingredients:

1 pkg. Stove Top Chicken Stuffing

2 stalks celery, diced

2 cups chicken broth

1/4 teaspoon rosemary

1/4 teaspoon sage

1/4 teaspoon thyme 

1/4 teaspoon parsley

4 chicken breasts

1 cup baby carrots

1 cup chopped celery

Instructions:

Preheat oven to 400°. In a medium pan, bring one cup chicken broth and seasonings to a boil. Add stuffing mix and diced celery. Mix, cover, and set aside for 5 minutes. Flatten chicken breasts with a rolling pin. Fill with stuffing and roll up. Place seam side down in covered casserole dish. Sprinkle herbs on top. Surround chicken with celery and carrots. Add one cup of chicken broth to the bottom of the dish to keep it from going dry. Cover tightly. Bake for 30 minutes or until chicken is cooked through. Remove lid and butter tops of chicken. Then sprinkle with parsley. Bake 5 minutes longer uncovered. 

*The pan drippings can be made into gravy or simply spoon the juice over the chicken for a moist finish. 

Mushroom Caps

What’s Cooking in Gail’s Kitchen? Home Cooking: Mushroom Caps! It you like mushrooms, you’ll be happy to know this is a meal in itself. If you wish to be the star of the next gathering, fix a platter and it becomes a very impressive appetizer to share!

MUSHROOM CAPS 

Ingredients:

1 pound of fresh white mushroom caps, stems removed

1 box of Low-Sodium Stove Top Stuffing 

4 tablespoons butter

1 pinch parsley

1 pinch rosemary 

1 pinch thyme

1 pinch sage

1 stalk celery, chopped finely

1 10-ounce can chicken breast in water, drained

Instructions:

Preheat oven to 350°. Prepare stuffing mix according to directions on box but add extra herbs when preparing. Once the dressing is finished, gently add the celery and cut-up chicken breast pieces. Mix well. Spoon the filling into the mushroom cavities and arrange in a shallow baking dish, cavity side up. Bake 25 minutes or until the mushrooms are tender and the filling is heated through. The mushrooms should appear golden on top. Serve warm. 

Leftover Turkey Tower

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Leftover Turkey Tower! Upscale your Thanksgiving meal leftovers with this stylish presentation that makes everyone go “Ahhhh”. It’s easily doable by using a ring mold. Who knew? Restaurants have kept this tip to themselves for the longest time. But no more. You can make it at home to impress out-of-town guests as well as privileged family members and friends. I find it’s best to have a set of four ring molds the same size on hand. 

LEFTOVER TURKEY TOWER

Ingredients:

1/2 cup leftover stuffing, precooked

1/3 cup roasted turkey, chopped

1 celery rib, chopped

2 tablespoons mayonnaise 

1/8 teaspoon celery seed

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

1 tablespoon cranberry sauce

Sprig of fresh thyme, for garnish

Instructions:

Warm the leftover stuffing in the microwave for about 30 seconds. Place the ring mold on a salad plate. Gently pack the warmed stuffing into the bottom of the mold, keeping the layer as level as possible. Set aside. In a bowl, combine the roasted turkey, chopped celery, mayonnaise, celery seed, sea salt, and white pepper. Mix thoroughly. There should be enough mayonnaise to keep the turkey salad together. Spoon the turkey mixture into the ring mold, pressing lightly to form a layer on top of the dressing. Gently lift the ring mold, without force, pulling straight up to reveal the tower of food. Place a dollop of cranberry sauce on top. Garnish with fresh thyme. Serve immediately. 

Scalloped Oysters

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters! For a true southern dish, you may turn to succulent oysters, crispy topping, and a creamy luscious sauce for a rich holiday dish that traditions are made of. More than likely, the family secret may be passed down through the generations. Some include parmesan cheese, others an oyster liquor. Perhaps the crumb layers consist of crushed butter crackers, but then again they may be seasoned breadcrumbs. No matter how you serve it up, the excitement builds for scalloped oyster dressing. Or casserole. Whatever you choose to call it. 

SCALLOPED OYSTERS

Ingredients:

1 pint Oysters, whole

2 cups cracker crumbs

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt 

1/8 teaspoon white pepper

3/4 cup heavy cream

1/4 cup oyster liquor 

1/4 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Spray an oven-proof dish with nonstick oil. Drain oysters, saving liquor. Combine cracker crumbs, melted butter, sea salt, and white pepper. Mix well. Spread one-third of the crumbs in the bottom of the dish. Layer with half the oysters, forming a single layer. Repeat with cracker crumbs and oysters. Top with the remaining cracker crumbs. Combine cream, oyster liquor, and Worcestershire sauce. Mix well. Pour over oyster layers. Bake uncovered for 40 minutes. Serve warm. 

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm. 

Wild Rice Sausage Stuffing

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.

WILD RICE SAUSAGE STUFFING

Ingredients:

6-ounce package long grain and wild rice mix

1 pound bulk sausage

1/4 cup butter, cubed

1 cup yellow onion, chopped

1 cup celery, chopped

4-ounce can mushrooms, stems and pieces, drained

6-ounce package chicken stuffing cubes

2 eggs, beaten

3 cups chicken broth

1/4 teaspoon seasoned pepper

1/8 teaspoon poultry seasoning

Instructions:

Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are.

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm.

Sensational Stuffing Balls

What’s Cooking in Gail’s Kitchen? The Color of Food: Sensational Stuffing Balls! Two words: OMG, YUM! Seriously, this is the answer to a prayer when asked, “What is a good side dish to serve with meat?” Personally, I like the make-ahead option of having a bag of Stuffing Balls on hand in the freezer. I guess you could even serve them as an appetizer for your next gathering. They’re that tasty. As usual, you can opt out of the shortcut version provided here and make your own stuffing with 5 cups of cubed cornbread, wheat bread, or day-old white bread crumbs. You decide. Go crazy with garden herbs, diced apples, or skip the meat completely. I chose golf ball-size over baseball-size, but that’s totally up to you. After all, you’re the one who will reap the accolades.

SENSATIONAL STUFFING BALLS

Ingredients:

1/3 cup butter

1/4 cup yellow onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup parsley, chopped

1/4 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon poultry seasoning

1 egg, well beaten

1/4 cup chicken broth

12.5 ounce can cooked chicken breast, drained and flaked

6-ounce box chicken stuffing mix

Instructions:

Preheat oven to 375°. Line a baking sheet with foil that has been sprayed with nonstick oil. Set aside. In a large skillet, melt butter over medium-low heat. Do not scorch. Add chopped onion and celery. Sauté until soft. Add chopped parsley, black pepper, sea salt, poultry seasoning, beaten egg, chicken broth, flaked chicken, and dry stuffing mix. Stir well to combine. Shape into golf ball-size portions. Place stuffing balls on the prepared baking sheet. Bake for 20 minutes until set.

Wild Rice Sausage Stuffing

What’s Cooking in Gail’s Kitchen? After the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.

WILD RICE SAUSAGE STUFFING

Ingredients:

6-ounce package long grain and wild rice mix

1 pound bulk sausage

1/4 cup butter, cubed

1 cup yellow onion, chopped

1 cup celery, chopped

4-ounce can mushrooms, stems and pieces, drained

6-ounce package chicken stuffing cubes

2 eggs, beaten

3 cups chicken broth

1/4 teaspoon seasoned pepper

1/8 teaspoon poultry seasoning

Instructions:

Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.