paprika, mustard, poultry seasoning, salt and pepper, cook stirring for 1 minute. Blend
il, vinegar, sherry, garlic, and poultry seasoning, and 1 teaspoons of Caribbean
omewhat heavy handed on the poultry seasoning. After all your going to
Mix with fork the oil, vinegar and egg.
Add salt, pepper and poultry seasoning.
Apply to chicken occasionally as you barbecue. Makes enough for 2 chickens.
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
lemon pepper, dried basil and poultry seasoning.
Rub olive oil all
Combine chicken, 4 cups water, celery leaves, poultry seasoning and thyme in a Dutch oven; bring to a boil.
Cover; reduce heat and simmer 45 minutes.
Remove chicken from broth and let cool.
Strain broth; discard celery leaves and fat.
Return broth to a Dutch oven; add green onions and remaining ingredients. Cover and simmer for 20 minutes.
Bone and coarsely chop chicken. Add to broth mixture and cook an additional 5 minutes.
Remove bay leaf before serving.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
inutes. Stir in turkey and poultry seasoning.
Whisk flour and the
For
stuffing
a half turkey, 7 to 8 pounds, double the recipe.
For
15 pound turkey, make 4 times the recipe; for 25 pound
turkey
make
8
times.
t, uncracked, in warm water for about 5 minutes.
Crack
Bake potatoes with skins on until soft for mashing.
Remove skins after cooking and draining.
Mash.
Add stir-fry ingredients (onions, celery, green pepper, parsley flakes, poultry seasoning, salt and pepper).
Mix into mashed potatoes with milk and butter to taste and consistency.
(You may use a little poultry juice to your added milk, etc. for a better taste.)
Put in fowl and/or casserole to bake.
Feast and enjoy.
y Chicken in a Pot Recipe for the Crock pot.
The
reased shallow baking dish. Bake for 20-25 minutes. Remove from
Saute onion and celery in the butter until tender.
Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
Stir in broth until well moistened.
Bake in a greased foil-covered shallow baking dish at 325\u00b0 for about 35 to 45 minutes.
Take the cover off the last 5 minutes to brown.
Tear up, or cut the bread into small pieces.
Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
Pour over bread.
If desired, add the beaten eggs and toss until incorporated.
Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
In 12 x 8 x 2-inch glass baking dish, combine rice, carrots, celery, 1 tablespoon butter, bouillon, lemon peel and poultry seasoning; stir in boiling water.
Cover with foil.
Bake at 400\u00b0 for 5 minutes.
Remove from oven; stir.
Arrange fish over rice. Sprinkle with lemon juice, paprika and salt to taste and dot with remaining butter.
Bake, covered, for 25 minutes or until fish flakes easily with fork.
Garnish with lemon wedges and parsley.
In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
Bring to boil the water, onion, butter, celery, poultry seasoning, pepper, salt, mustard and parsley.
Simmer for 5 minutes.
Pour over bread cubes.
Stuff meat.
Bake until meat is cooked.
This stuffing may be stuffed into poultry or baked in a separate casserole for 1 hour along with the roasting poultry in a skillet.