My Daily Recipes

Here is a quick, healthy recipe for chicken ******* that is sure to become a family favorite.  You’ll love it because it is quick, easy, healthy, and economical.  The citrus glaze gives the chicken ******* just a little extra twist.   For a different side dish, try the sausage, pear stuffing.  Made with whole-wheat bread and a pear, it is sure to become one of your favorite stuffing recipes.  Add a salad and you have a quick, hearty meal for your family.  Make this one of those sit-down family dinners that I always recommend. 

 CITRUS GLAZED CHICKEN

4 boneless, skinless chicken ******* (about 1 lb)

3 tbsp orange juice concentrate, thawed

2 tbsp lemon juice

1/2 cup chicken broth

3 tbsp Splenda or Equal Sugar-Lite

1 1/2 tsp cornstarch

1 tbsp butter

1 tbsp chives, chopped

1 tbsp fresh parsley, stemmed and chopped

1/4 cup sliced almonds, roasted

Preheat oven to 425 degrees.  Place chicken ******* on foil-lined baking sheet.  Brush with 1 tbsp orange juice concentrate.  Bake 15-20 minutes until cook ed through. 

Place remaining juice concentrate, lemon juice and broth in a small saucepan.  Blend Splenda/Equal and cornstarch in a small bowl.  Stir cornstarch mixture into juice mixture in saucepan.  Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly.  Remove from heat and whisk butter into the sauce.  Add chives and parsley.  Pour over the chicken ******* then top with the almonds.

SAUSAGE AND PEAR STUFFING

2 tsp extra-virgin olive oil

4 cups whole-grain bread cubes

1 lb mild sausage

1/2 low-sodium chicken broth

4 celery stalks, chopped

1 medium onion, chopped

1 Bosc pear, coarsely chopped

1 tbsp chopped fresh sage

1 large egg, lightly beaten or 1/4 cup egg substitute

1/4 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

Heat oven to 350 degrees.  Spray a 9×13-inch baking dish with non-stick vegetable oil spray.

Place bread crumbs in a large mixing bowl.  Cook sausage in a skillet over medium-high heat until browned.  Drain well in a colander then add to bread crumbs in bowl.  Put olive oil into a skillet, heat and add celery and onion.  Cook until softened.  Add pear and sage, cook 2 minutes longer.  Put vegetable/pear mixture into bowl with bread and sausage.  Add egg and stir to combine.  Add broth, parsley, salt and pepper; mix well.  Spread mixture into baking dish.  Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.

 

Whether or not you are cooking for a holiday, family gathering or just wanting to prepare an economical meal , turkey and dressing or stuffing is a great choice.   Following is an old-fashioned recipe from my vintage recipe collection.  This is a recipe that was clipped from a newspaper and kept in my mother’s old metal recipe box.  The stuffing combines cornbread, white bread cubes, and crumbled sausage for a tasty nostalgic meal.  Let the young ones participate by helping to mix the stuffing or stuffing the turkey.  I can still remember doing such chores with my mother and grandmother many years ago.  Many people like to stuff the turkey while others like to bake the stuffing separately.  Either way works fine and the recipe tells how to do it either way.  No matter which way you choose, you are sure to enjoy this turkey and stuffing meal.

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices

1 cup chopped onion

1/4 cup butter or margarine, melted

1 8 or 9-inch square pan of cornbread, crumbled

6 cups soft bread cubes

1 lb pork sausage, crumbled, cooked, drained

1/2 to 1 tsp sage, according to taste

10 1/2 oz can condensed chicken broth

3/4 cup water

2 eggs, beaten

12 to 16 lb turkey, if desired

In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.

Enjoy!