cup ketchupCASSEROLES (Chicken)
Lucile’s Chicken (or Rabbit) Ragout
Chicken in Asparagus Sauce
Tandoori-style Chicken
Sherried Chicken with Rice
STOVE-TOP CHICKEN
Chicken in Coconut Sauce
South African Fruited Curry
Moroccan Chicken
Hungarian Chicken
BAKED OR GRILLED CHICKEN
Haitian Chicken
Teriyaki-style Baked Chicken
Tropical Chicken Breasts
Grandma’s Chicken Wings
Hawaiian Chicken Chunks
STIR-FRY CHICKEN
Easy Almond Chicken
Cashew Chicken
TURKEY
Stuffed Turkey Rolls
Turkey Loaf
Mediterranean Meatballs
DRESSING AND SALSA
Cranberry Dressing
Cranberry Salsa
SEE ALSO
Jeanne’s Incredible Turkey Casserole
Chicken à la King
Shanghai Chicken Wings
During the Great Depression, we were promised “a chicken in every pot.” I can’t offer that, but in this chapter I’ve tried to give you a chicken recipe for every mood.
Some form of fowl is found in almost every country; these recipes mirror the varied tastes of people around the world, from Hungarian Chicken to Mediterranean Meatballs, from a teriyaki of the Orient to a curry from South Africa.
My testers, who were often offered dozens of ways to cook chicken, were most important in the final selection of recipes for this chapter. We kept only the ones they considered “tops.”
An exceptional entrée handed down from a friend’s French mother, this ragout makes a full meal when served with some crusty Rapid-Rise French Bread (see page 41) and a tossed salad. This can be made ahead and refrigerated before baking. Allow ten more minutes in the oven if refrigerated.
8 or more pieces chicken or rabbit
2¾ cups chicken broth
2 cups carrot chunks
6 to 8 tiny boiling onions, peeled
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper
½ teaspoon poultry seasoning
2½ tablespoons white rice flour
¼ cup dry white wine
½ cup cream or nondairy substitute
1 teaspoon dried parsley flakes
One 10-ounce package frozen lima beans, defrosted
Wash the chicken and place it in a greased 9” × 13” baking dish. Brown under a broiler, about 5 to 6 minutes each side.
While the chicken is browning, bring the chicken broth to a boil. Add the carrots, onions, salt, pepper, and poultry seasoning. Simmer for 10 minutes.
Blend the rice flour with a few tablespoons of cold water. Stir into the simmering broth and cook until slightly thickened. Remove from heat. Add the wine, cream, and parsley flakes.
Add the lima beans to the chicken, pour the sauce with vegetables over all, and cover with foil. (If making ahead, refrigerate at this point.) Bake in a preheated 350° oven for 1 hour. Remove foil and continue cooking for 15 minutes longer. Makes 4 or 5 servings.
A delicious and different company dinner, and easy enough for a family meal. This casserole can be made ahead and pulled out to bake as the guests (or family) are gathering. Use the whole chicken or, for a more elegant dish, use boneless chicken breasts. Serve with brown rice or small red potatoes. The sauce will be pale green if you use green asparagus, rich cream color if you use white or blanched asparagus.
8 or more pieces uncooked chicken
2 tablespoons vegetable oil
1 cup whole skinned almonds
Sauce
One 12-ounce can asparagus pieces
2¼ tablespoons sweet rice flour
½ teaspoon salt
¼ teaspoon white pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
2 cups chicken broth
One 6-ounce can evaporated milk or ¾ cup nondairy liquid
Preheat oven to 350°.
Wash chicken and pat dry.
In a large skillet heat the oil and brown the chicken on both sides. Remove and arrange in a large, flat baking dish. Pour the almonds into the hot skillet and stir until they start to brown. Sprinkle over the chicken.
Sauce: Drain the asparagus, reserving the liquid. Place the pieces in a blender and puree. Pour the puree plus the reserved liquid into a large saucepan. Add the flour, salt, pepper, and onion and garlic powders. Slowly stir in the chicken broth. Cook over medium high heat, stirring, until it starts to thicken. Add the milk and continue cooking until the sauce thickens slightly. Pour over the chicken in the casserole and bake for about 1 hour (see Note). Makes 5 or 6 servings.
NOTE: If making ahead, let sauce cool before pouring over the chicken. Refrigerate until ready to bake.
This modified version of the Indian dish is spicy and flavorful, but the ingredients can be found in any supermarket. A friend raised in India declared this an excellent version, which with brown rice and a salad is good enough for a company dinner. The chicken must marinate at least six hours or overnight before baking, grilling, or broiling.
3 to 3½ pounds chicken thighs, breasts, and legs
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon paprika
½ teaspoon ground red pepper
1 cup plain yogurt
3 tablespoons lemon juice
1 tablespoon grated fresh gingerroot
1 teaspoon minced garlic
1 teaspoon salt
¼ teaspoon red food coloring (optional)
Lemon slices, for garnish (optional)
Wash chicken, remove skin, and score flesh diagonally ½ inch deep. Set aside.
In a small frying pan, heat the cumin, coriander, paprika, and pepper over low heat until fragrant, about 1 to 2 minutes. Transfer to a large refrigerator dish. Stir in the yogurt, lemon juice, ginger, garlic, salt, and food coloring (if used). Add the chicken and tumble well. Cover and refrigerate overnight or at least 6 hours.
Remove the chicken from the refrigerator 1 hour before cooking. Bake the chicken in the sauce for about 30 minutes at 350° for a moist chicken. Or grill over a barbecue, turning every 10 minutes until done. Or broil in the oven 5 inches from the heat for 30 minutes, again turning every 10 minutes. Baste each side once with the sauce while grilling or broiling.
Garnish with lemon slices, if desired, and serve with brown rice. Makes 5 or 6 servings.
A baked chicken and rice dish that needs only a salad to complete the meal. It takes a while to assemble, but, once it’s in the oven, the cook is free to relax. I prefer to cook chicken with the skin on, but the pieces can be skinned if you prefer.
8 pieces chicken legs or thighs or 2 large chicken breasts, split
¼ cup rice flour
4 tablespoons butter, divided
1 cup sliced mushrooms
1 cup chopped onion
½ cup finely diced celery
¾ cup cream or nondairy liquid
½ teaspoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoons sherry
1 cup white rice, washed
2 cups chicken stock, heated
½ cup sliced almonds, for topping
Preheat the oven to 350°.
Wash the chicken and dust it with the flour.
In a large frying pan, heat 2 tablespoons of the butter and brown the chicken on all sides, about 5 minutes. Remove from pan.
Add the remaining 2 tablespoons of the butter to the pan (unless there is enough fat) and sauté the mushrooms for 1 minute. Add the onion and celery. Sauté until onion is clear, about 2 minutes. Blend in the cream, mustard, salt, and pepper. Cook, stirring constantly, until the mixture boils and begins to thicken. Remove from heat and stir in the sherry.
Pour the rice into an 8” × 12” buttered baking dish. Cover with the hot chicken stock. Add the chicken and top with the sauce and almonds. Cover with a lid (or aluminum foil) and bake 45 minutes. Makes 4 servings.
Chicken thighs cooked in a fruit and coconut milk sauce similar to curry have a delightfully different taste. Serve them with brown rice and fruit slices for a full meal. If you can’t find coconut milk, substitute flaked coconut (about 2 tablespoons) and evaporated milk or nondairy milk substitute (not thinned).
2 pounds chicken thighs, boned and skinned
1 tablespoon rice flour
¾ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
¼ cup chopped onion
1 teaspoon minced garlic
½ cup coconut milk
½ cup chicken broth
1 teaspoon grated lime peel
½ cup golden raisins
2 tablespoons lime juice
1 teaspoon grated orange peel
2 teaspoons sugar
For garnish if desired: fresh papaya slices, fresh pineapple slices, lime wedges
Wash chicken and dredge it in flour seasoned with ¼ teaspoon of the salt and the pepper.
In a large skillet, heat the oil and brown the chicken for 3 to 4 minutes. Add the onion and garlic and cook until translucent.
Combine the coconut milk, chicken broth, lime peel, raisins, lime juice, orange peel, and sugar. Pour over the chicken and cook on low heat, covered, for about 10 minutes, or until the chicken is tender. Leave on heat until ready to serve. Place the chicken on a platter or serving dish and cover with the sauce. Garnish with fruit and lime wedges if desired. Makes 4 servings.
A mild chicken curry sure to please family and friends. If you’re “turned off” by a strong curry flavor, you should try this. The readily available ingredients and the short cooking time of about 30 minutes make this a quick and easy supper. Serve with white rice.
2 tablespoons margarine or butter
4 chicken breasts, boned, skinned, and cut into thin strips
1 tablespoon rice flour
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons ginger-curry powder
1 tablespoon sugar
1 medium cooking apple, diced
½ cup golden raisins
¼ cup flaked coconut (optional)
One 14½-ounce can chicken broth
Salt to taste
In a large, heavy skillet, melt the margarine over medium heat. Add the chicken strips and cook for about 4 minutes, stirring frequently. Add the flour and stir, then remove to a dish.
In the same skillet, place the oil, onion, and garlic. Sauté until translucent. Mix together the ginger-curry powder and sugar, and stir in. Add the apple, raisins, and coconut. Pour in the chicken broth. Bring to a boil and reduce heat to low.
Return the chicken to the skillet and let simmer until the fruit is tender and the sauce is thicker. Salt to taste. Makes 4 servings.
A deliciously spiced dish of chicken and mild vegetables. Serve with a rice couscous, available from specialty sources (see page 345). As it simmers on the stove, you can imagine all the smells and colors of the Casbah. It makes a good family dish as well as an exciting company dinner.
8 chicken thighs, bone in
Salt to taste
Pepper to taste
1 tablespoon olive oil
1 cup chopped onion
2 cups carrots, in ½-inch chunks
2 teaspoons paprika
1 tablespoon fresh gingerroot, grated
¼ teaspoon turmeric
¼ teaspoon cinnamon
3 tablespoons lemon juice
1 cup chicken broth
1 tablespoon brown sugar
One 15-ounce can garbanzo beans, drained (optional)
Wash chicken and remove skin. Sprinkle lightly with salt and pepper.
In a large frying pan, heat the oil and brown the chicken on medium-high heat. Remove to a platter.
Place the onion in the pan and sauté at medium heat for about 3 minutes, or until clear. Add the carrots and sauté for another 2 minutes. Sprinkle on the paprika, gingerroot, turmeric, and cinnamon. Stir.
Add the lemon juice, chicken broth, and sugar. Return the chicken to the pan Bring the broth to a boil and reduce the heat. Cover and simmer for 30 minutes, or until the chicken is fork tender and cooked through. Stir in the garbanzo beans, if used, and heat for about 5 more minutes. Serve over Riz Cous or white rice. Makes 4 servings.
For this easy, flavorful chicken dish that makes its own delicious sauce, there is only one pan to wash afterward. Serve with buttered egg noodles (page 228) or white rice and a tossed salad. The yogurt used here would be authentic; for the lactose intolerant, use the nondairy sour cream substitute.
8 pieces chicken, bone in
1 tablespoon butter or margarine
1 cup chopped onion
1 teaspoon caraway seed
1 teaspoon garlic salt
½ teaspoon dill weed
½ teaspoon paprika
¼ teaspoon pepper
½ cup white wine
1 cup plain yogurt or nondairy sour cream substitute
Wash the chicken and pat dry. In a large skillet, heat the butter. Add the chicken and brown on both sides, about 10 minutes. Add the onion and cook until onion is translucent. Drain excess oil.
Sprinkle chicken with the caraway seed, garlic salt, dill weed, paprika, and pepper, and pour the wine over all. Reduce heat, cover, and simmer for about 25 to 30 minutes, or until the chicken is tender.
Stir the yogurt into the pan and heat (but do not boil). Serve immediately. Makes 4 servings.
Haitian Chicken is easy for the family and great for guests. Serve this tasty baked dish with rice couscous and a fresh fruit salad for a complete meal. Your may use chicken breasts, but I suggest the dark meat because the Caribbean chickens are more gamey tasting, and the flavor of the darker meat blends better with the tangy sauce.
8 to 10 chicken legs or thighs
¾ cup chopped sweet pickles (page 252; see Note)
¼ cup sweet pickle juice (page 252)
cup ketchup
¼ cup GF soy sauce
½ cup brown sugar
Preheat oven to 400°.
Wash and place the chicken pieces on vegetable oil-sprayed aluminum foil in a 9” × 13” baking dish. Bake for 20 to 25 minutes, or until the skin is brown and bubbly.
While the chicken is baking, make a sauce by combining the pickles, juice, ketchup, soy sauce, and sugar (see Note). Heat until just boiling. Remove from stove.
Remove the chicken from the oven and cover liberally with sauce. Reduce heat to 325°. Return pan to oven and let bake about 10 minutes longer. Makes 4 or 5 servings.
NOTE: If desired, increase the amount of sauce and serve over white rice instead of couscous by reheating the remaining sauce to serve with the rice.
I like to use chicken thighs for this dish, but you may use split Cornish hens, chicken breasts, or a combination of leg and thigh pieces. The flavor is improved if you leave the bone in. This must marinate at least six hours. Serve with a brown rice pilaf, Ginger Rice (page 219), or white rice.
3 pounds chicken pieces
½ cup Chinese cooking wine or medium white wine
½ cup chicken broth
½ cup GF soy sauce
1 tablespoon brown sugar
1 tablespoon fresh gingerroot, grated
Wash the chicken pieces and place in a baking dish large enough for them to be arranged in no more than 2 layers.
Mix the wine, chicken broth, soy sauce, sugar, and gingerroot. Pour over the chicken. Cover and marinate in the refrigerator for 6 to 8 hours or overnight, turning if top pieces are not covered.
Bake, uncovered, in the marinade, in a preheated 325° oven for 45 minutes. Makes 6 to 8 servings.
A moist, spicy chicken dish put together in a few minutes, this can be prepared ahead and popped into the oven about thirty-five minutes before dinner. Serve with plain white rice to enjoy the full ginger-fruit flavor of the chicken and the accompanying fruits.
6 large chicken breast halves, boned and skinned
3 tablespoons lime juice
2 tablespoons candied ginger, minced
1 fresh pineapple, peeled, cored, and sliced
¼ cup dried coconut
3 bananas, peeled and quartered
2 oranges, peeled and sliced
Preheat oven to 400°.
Wash chicken breasts and pat dry. Arrange them in a single layer in a 9” × 13” pan or casserole.
In a blender or food processor, whirl together the lime juice, ginger, and 1 slice of the pineapple. Spoon the mixture over the chicken. Bake for approximately 35 minutes, or until chicken is tender. When chicken is done, sprinkle with the coconut and broil for a minute or so, until the sauce is bubbling and the coconut is lightly browned. Watch for burning.
Meanwhile, place bananas, oranges, and remaining pineapple in another 9” × 13” dish; they can overlap. (Put a little of the pineapple juice or a squirt of lemon over the bananas to keep them from turning dark.)
Transfer the chicken to the center of a large serving platter. Pour the pan juices over the fruit and broil for 1 to 2 minutes. Place the fruit around the chicken and serve immediately. Makes 6 servings.
When she served these at a Gluten Intolerance Group picnic, Sue, the president, was mobbed for the recipe. With the permission of her ninety-seven-year-old grandmother, she shares the recipe for this cookbook. These chicken wings are a bit messy to make, but well worthwhile. Disjointed wings without tips can be found in five-pound bags in the frozen foods section of most grocery stores. This recipe can easily be halved.
5 pounds of chicken wings, disjointed, or chicken wing drumettes
Garlic salt to taste
1 cup cornstarch
3 eggs, beaten
2 tablespoons vegetable oil, for frying
½ cup chicken broth
cup ketchup
1¼ cups loosely packed brown sugar
2 tablespoons GF soy sauce
¾ cup cider vinegar
Preheat oven to 300°.
Wash the chicken wings and sprinkle with garlic salt. Roll them in the cornstarch, then the beaten eggs. Fry in small batches in hot oil until browned. Remove to a baking dish large enough to hold them all.
In a medium saucepan, mix together the chicken broth, ketchup, brown sugar, soy sauce, and vinegar. Heat to dissolve. Pour over the chicken wings. Bake, lightly covered with aluminum foil, for 1½ hours, basting or turning often. Serve hot or cold. Makes 10 to 12 servings.
Easy-to-prepare chicken breasts or thighs with a sweet, crunchy crust are wonderful with Curried Rice (page 221) or with plain brown rice and a green salad. Prepare ahead and bake later, if desired.
2 whole chicken breasts or 4 thighs, skinned and boned
Salt to taste or lemon juice
¼ cup frozen orange juice concentrate, thawed
1 egg, beaten
¼ teaspoon powdered ginger
½ cup crushed Kenmai Rice Bran (see Note)
cup dried coconut
Preheat oven to 375°.
Wash the chicken breasts and cut each into 4 chunks (cut thighs in half). Salt to taste or sprinkle on lemon juice for flavor.
In a medium bowl, mix the orange juice, egg, and ginger.
In a flat dish, combine the Kenmai Rice Bran and the coconut (for a finer crust, I whirl the coconut in my food processor for a few seconds).
Dip the chicken in the liquid combination and then roll in the crumb mixture. Place in a single layer in an aluminum foil-lined 9” × 13” baking pan. Bake, uncovered, for about 35 minutes, or until the chicken is cooked through and the crust is brown. (If browning too much, cover at end of baking.) Makes 3 or 4 servings.
NOTE: For a change, replace Kenmai Rice Bran with ½ cup popcorn flour (see the list of suppliers on pages 343-347).
APPETIZERS: For a wonderfully easy appetizer, cut the chicken pieces into bite-sized chunks. Bake for 15 to 20 minutes, or until cooked through. Serve hot or cold with a dipping sauce (pages 199-200).
This traditional oriental dish can become a cook’s favorite fast dinner. After you have prepared and sliced all the ingredients, the dish requires only about 15 minutes of cooking. For a full meal serve with white rice (which takes about the same time to cook) and sliced fresh fruit. Sliced turkey breasts are a convenient and inexpensive substitute for the chicken breasts.
2 boneless chicken breasts
3 tablespoons peanut oil
1 cup sliced celery
1 small clove garlic, minced
One 14½-ounce can chicken broth
2 tablespoons GF soy sauce
1 tablespoon candied ginger, finely chopped
One 8-ounce package frozen Chinese pea pods
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3 to 4 tablespoons water
Salt to taste
¼ cup toasted slivered almonds
Slice the chicken into long, thin strips. Using a wok or heavy frying pan, heat the oil, then add the chicken and sauté for 5 minutes. Stir in the celery and garlic and continue cooking for another 3 minutes.
Add the chicken broth, soy sauce, and ginger. Heat to boiling before adding the pea pods and mushrooms. Cover and simmer for 5 minutes (do not overcook).
Mix the cornstarch and the water. Stir into the chicken mixture and cook until the liquid thickens, 1 or 2 minutes. Taste and add salt if necessary (this will depend on the saltiness of the broth).
Pour the stir-fry onto a round serving platter immediately and top with the almonds. Serve rice separately. Makes 4 servings.
My favorite Chinese chicken dish. This recipe is from the Oregon State University Extension Service. The secret of easy stir-frying is to have everything cut and prepared before you heat your skillet. Then dinner is on the table in minutes. Serve with white rice, which you can begin cooking before you start the stir-fry. If you use a Teflon pan, you can reduce the amount of oil slightly.
2 chicken breasts, skinned and boned
¾ cup cashew nuts
One 5-ounce can bamboo shoots, drained and sliced (optional)
8 fresh mushrooms, sliced
1 stalk celery, sliced on diagonal
One 6-ounce package frozen Chinese pea pods, thawed, or 15 fresh pea pods with strings removed, lightly sprinkled with salt
6 tablespoons vegetable oil, for frying
Marinade
1 tablespoon GF soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
1 clove garlic, minced
1 teaspoon fresh gingerroot, grated
½ teaspoon salt
Sauce
¾ cup water
1 tablespoon GF soy sauce
1 tablespoon cornstarch
½teaspoon sugar
Wash the chicken and slice it into thin strips.
In a large bowl, combine all the marinade ingredients.
Add the chicken and let it sit for 15 minutes.
Measure the nuts and prepare the vegetables.
Sauce: In measuring cup combine sauce ingredients.
In a wok or large frying pan, heat 1 tablespoon of the oil over medium heat. Sauté the nuts until lightly browned. Remove to a large bowl.
In the same pan, heat 2 tablespoons of the oil on high heat. Add the bamboo shoots (if used), mushrooms, and celery. Stir-fry for 2 minutes, or until the vegetables are crisp tender. Remove to the large bowl.
In the pan, heat 1 tablespoon of the oil on high. Add the pea pods and stir-fry for 1 minute. Remove to the bowl.
Heat the remaining 2 tablespoons oil on high. Add the marinated chicken and stir-fry for 4 minutes, or until meat is white. Return contents of bowl to pan. Stir the sauce and pour into the pan. Stir and cook until the sauce is thickened. Makes 5 or 6 servings.
A simple and tasty way of using the handy turkey slices now on the market. Topped with cranberry sauce, this make-ahead dish is a good family dinner or party casserole.
1¼ cups soft GF bread crumbs
1 tablespoon minced onion
2 tablespoons minced celery
½ teaspoon poultry seasoning
Salt and pepper to taste
1 tablespoon chopped pecans (optional)
1 tablespoon butter or margarine, melted
¼ cup (approximately) chicken broth
1½ pounds turkey breast slices (8 slices)
Sauce
One 4-ounce can jellied cranberry sauce
2 to 3 tablespoons water, for thinning
Preheat oven to 350°.
In a small bowl, combine the bread crumbs, onion, celery, poultry seasoning, salt and pepper, and pecans (if used). Pour in the butter. Add enough of the chicken broth to make a dressing that just holds together.
Coat a 7” × 7” baking dish with vegetable oil spray. Salt and pepper the turkey slices (if desired). Onto each slice, spoon about 1 tablespoon of the dressing. Roll up and place, seam side down, in the baking dish, packing them tightly so they don’t unroll during cooking.
Thin the cranberry sauce with 2 to 3 tablespoons water and pour over the rolls. Bake for about 1¼ hours, covering with aluminum foil for the first hour of baking time, until tender. Makes 3 or 4 servings.
A firm, well-seasoned meat loaf sure to win compliments. Good hot or cold, it slices well and makes great turkey sandwiches. Break it up and mix with mayonnaise and chopped pickles for stuffing pita bread. GF pickles can be found in some health food stores, or make your own (pages 252 and 253).
1½ pounds ground turkey (dark meat makes a moister loaf)
¾ cup GF dry cereal, crushed
1 tablespoon GF soy sauce
1½ tablespoons butter or margarine, melted
1 teaspoon Worcestershire sauce
½ teaspoon thyme
½ teaspoon marjoram
½ teaspoon basil
1 teaspoon dried parsley
1 egg, beaten slightly
1 teaspoon salt, or to taste
Preheat oven to 350°.
In a large bowl, mix all the ingredients thoroughly. Shape the meat into a round loaf and place in a medium-size casserole. Bake, uncovered, for 1 hour. Let stand for about 10 minutes before slicing. Makes 5 or 6 servings.
I use ground turkey in this delightfully different recipe for meatballs, but you may substitute lamb. Double the recipe for a potluck or party.
1¼ pounds ground turkey
½ cup grated onion
1 egg, beaten
1½ tablespoons chopped raisins
1 tablespoon chopped walnuts or pecans
1 tablespoon minced fresh parsley
Dash pepper
½ teaspoon salt, or to taste
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1½ tablespoons margarine, melted
1 to 2 tablespoons vegetable oil, for frying
Preheat oven to 350°.
In a medium mixing bowl, knead together all the ingredients except the oil until well mixed and smooth. With wet hands, form the mixture into 1-inch balls.
In a frying pan, heat part of the oil. Fry about a third of the balls at a time on medium high, shaking the pan to keep the balls rounded and browning on all sides. Cook until brown all over. Drain on paper toweling and then put in a 2-quart casserole. Brown the remaining turkey balls in batches, using more oil if necessary.
When all the meatballs are browned, bake the casserole for 30 minutes to complete cooking. If you prefer, refrigerate the casserole to pull out and finish cooking just before serving. These are good both hot and cold. Makes 4 or 5 servings.
An extraordinary accompaniment to chicken or pork, this slightly sweet, slightly tart dressing sparks up any meal. This recipe will stuff one roasting hen, but it can be cut to pack beside a pork roast or pieces of chicken, or doubled to stuff a 10-to 12-pound turkey.
4 cups GF bread, crumbled
½ cup fresh cranberries, chopped
cup pecans, chopped
1½ tablespoons sugar
2 to 3 teaspoons grated orange rind
½ cup chicken stock or water
4 tablespoons (½ stick) margarine or butter
1 cup diced celery
3 to 4 green onions, sliced thin
½ teaspoon cinnamon
¼ teaspoon cloves
Salt to taste
In a large mixing bowl, combine the bread, cranberries, pecans, sugar, and orange rind. Measure the chicken stock to be added later to desired consistency. (Breads absorb differently.)
In a medium frying pan, melt the margarine. Sauté the celery and onions seasoned with the cinnamon, cloves, and salt for about 3 minutes. Add to the bread mixture. Tumble and add the chicken stock, a little at a time, until desired consistency is reached. The meat juices will add moisture when the dressing is used as a stuffing. If baked outside the meat, the stuffing will dry some. Makes 5 to 6 servings.
Try this different cranberry sauce to serve with your turkey. It keeps so well it can be made several days ahead.
1 cup fresh or frozen cranberries
½ cup honey
¼ cup toasted almonds or pine nuts
¼ cup sour cream or nondairy substitute
1 teaspoon prepared horseradish
2 tablespoons chopped onion
3 tablespoons orange juice
1 tablespoon grated orange rind
Wash the cranberries. Toast the almonds or pine nuts in a 350° oven for 8 to 10 minutes, until lightly browned. Let cool.
Place all ingredients in a blender or food processor. Blend for 1 to 2 minutes. Refrigerate for several hours before serving. Keep refrigerated. Makes approximately 1½ cups salsa.