ven to 350\u00b0F.
For the stuffing, melt the butter in
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth
he oven.
Make the stuffing while the chicken is cooking
ale instead of toasting.
For the stuffing part:
In a
o 24 hours. (Fix the Pineapple Salsa now so it can
de baking the stuffing in a pan the default for many cooks
Set oven to 350 degrees F.
Grease a 9-inch baking pan.
In a medium bowl cream the butter or margarine with sugar and salt (if using) until fluffy.
Add in eggs and beat until well combined.
Mix the drained crushed pineapple and the bread cubes.
Transfer to prepared baking dish.
Bake for 1 hour (allow to sit for about 5-10 minutes to firm up).
Delicious!
ile preparing the chicken breast for stuffing, about 10 minutes.
3
extending paper above long sides for handles. Sift flour into medium
-inch casserole dish.
For the stuffing; melt butter in a
ou may also use this recipe for Stuffing your Turkey, Chicken, or Pork
Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.
nd put in the fridge for now.
Put the neck
For the dough: Combine all the
butter basted. Trust this recipe of mine, and I guarantee
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Prepare stuffing according to package directions for dry stuffing.
Spread in a 13 x 9 x 2-inch baking dish; top with a layer of turkey.
In a large saucepan, melt butter; blend in flour and seasonings.
Add cool broth; cook and stir until mixture thickens.
Stir small amount hot mixture into eggs; return to hot mixture.
Pour over turkey.
Bake in slow oven at 325\u00b0 for 40 to 45 minutes or until knife inserted halfway to center comes out clean.
Let stand 5 minutes to set.
Serve with Pimiento Mushroom Sauce.
Prepare stuffing according to package directions for dry stuffing.
Spread into a 13 x 9 x 2-inch pan and top with chicken. Melt butter or margarine.
Blend in flour and seasoning.
Add to cool broth.
Cook and stir until thick.
Stir small amount of hot mixture into eggs.
Return to hot mixture and pour over chicken. Bake in slow oven at 325\u00b0 for 40 to 45 minutes or until knife inserted comes out clean.
Let stand 5 minutes to set.
Cut in squares and serve with Pimento Mushroom Sauce.
Melt butter over low heat; stir in brown sugar.
Continue stirring over low heat until brown sugar is melted.
Remove from heat and stir in can of crushed pineapple and 1/2 cup orange juice.
Tear bread into small pieces and place in a 9 x 13-inch nonstick pan.
Pour pineapple mixture over bread.
Mix until bread is coated evenly.
Bake in 350\u00b0 oven 25 to 35 minutes.
Stuffing should be moist, but not sloppy.
rimp, if needed.
Cut pineapple lengthwise into 1/2\"