134311 braised sage chicken stuffing Recipes

chicken breast halves, stove top stuffing mix, water, fat-free cream of mushroom soup, chicken broth

chicken, sausages (chipolatas, these are frankfurter length ), streaky bacon, prepared stuffing (sage & onion sage and onion stuffing for roast chicken)

eggs, lightly beaten, crushed corn bread stuffing, cubed cooked chicken breast, reduced-sodium chicken broth, warmed, reduced-fat reduced-sodium condensed cream of chicken soup, undiluted, onion, chopped, chopped celery, rubbed sage

skinless, boneless chicken breast halves, salt and pepper to taste, butter, onion, chopped, green bell pepper, seeded and chopped, chicken livers, trimmed and chopped, garlic, minced, dried sage, chicken broth, salt, ground black pepper, cornbread crumbs, condensed cream of chicken soup, water

acorn squash, halved and seeded, egg, lightly beaten, salt, pepper, beef bouillon granules, boiling water, chopped onion, ground beef, butter, sage seasoned stuffing mix

olive oil, canola oil, onion, chopped, carrot, chopped, sage leaves, finely chopped, thyme leaves, chopped, poultry seasoning, yukon gold potatoes, cubed, flour, chicken stock, boneless skinless chicken breasts, italian parsley, chopped, flour, baking powder, salt, sage, butter or 4 tbsp shortening, milk

flour , heaping, chicken , cut into serving sized pieces (i use 4 breasts, cut up), sea salt, fresh ground black pepper, extra virgin olive oil, fresh rosemary, garlic cloves, peeled and thinly sliced, white wine, anchovy fillets, kalamata olive (whole , unpitted), tomatoes, halved, seeded and coarsely chopped

all-purpose flour, paprika, salt, dried thyme, dried oregano, black pepper, skinless chicken thighs (about 2 lb), olive oil, chopped carrots, onion, cut into 8 wedges, reduced-sodium fat-free chicken broth, dry white wine, red potatoes, quartered

olive oil, chicken breast halves, marinated artichoke hearts, drained , reserving 2 tbsp marinade, chicken broth, fresh lemon juice, lemon peel, grated, dry crushed red pepper, fresh oregano, chopped

chicken breast halves, cooked and shredded, poblano chiles, medium in size, onion powder, kosher salt, pepper, ground (or to taste), enchilada sauce, canned (or enchilada sauce), mexican cheese, shredded

chicken, salt and freshly ground black pepper, paprika, turkey or pork sausage, cooked wild rice, cooked chopped collard greens, butter, melted, assorted fresh herbs, for garnish , optional, special equipment : kitchen string

chicken broth, carrots, shredded, herb seasoned stuffing, bone-in chicken breast halves, skin removed, honey, lemon juice, chopped fresh parsley or 1 tsp. dried parsley flakes, lemon slices, each cut in half

cornbread stuffing mix, seasoned stuffing mix, with sage, onion, diced, stalks celery, sliced thin, granny smith apple, diced small, dried cranberries, sage pork sausage, unsalted butter, sodium-free chicken broth, pecans, chopped and toasted, sage or 1 tbsp fresh

butter, celery ribs with leaves, chopped, chopped parsley, coarse cracked black pepper, coarse ground peppercorns, eggs, inspirations garlic dipping oil, minced garlic, minced sage leaves, onions, chopped, orange juice, orange zest, recipe sage cornbread, salt, turkey , chicken or vegetable stock

sliced celery, chopped green pepper, chopped onion, butter, cubed cooked chicken, cooked rice, chicken broth, frozen peas, thawed, diced pimientos, drained, salt, pepper, condensed cream of chicken soup, undiluted, mayonnaise, sage and onion stuffing, sliced almonds, butter, melted

butter (divided ), sage leaves, onion, leeks, white wine, chicken stock, barley, salt & fresh ground pepper, chicken

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

olive oil, chicken breast halves with skin and bones, marinated artichoke hearts, drained , 2 tbsp marinade reserved, canned low-salt chicken broth, fresh lemon juice, grated lemon peel, dried crushed red pepper, chopped fresh oregano