Tag Archives: stuffing

Main Course, Recipe

Marinated Chicken with Sage and Herbes de Provence Stuffing

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Sage and Herbes de Provence Stuffing

1 loaf Herbes de Provence bread
1 tablespoon dried ground sage
2 cups hot chicken stock
1 medium onion, diced
3 ribs of celery, sliced into 1/8″ to 1/4″ slices
2 tablespoon butter, 1 tbsp olive oil

Slice the bread and toast in a 350 degree oven to 10 minutes. Turn bread over and toast for 10 minutes more to remove moisture. Cut into cubes and place in a large bowl.  In a sauté pan, melt butter with oil, and sauté onion and celery until tender. Place in bowl with bread cubes, add sage and chicken stock, mix to combine. Turn out into a 9″x9″ baking dish and bake at 350F for an hour.

Marinated Chicken

2 pounds of boneless, skinless chicken breasts
2 tablespoons Dijon style mustard
2 tablespoons Worcestershire sauce
3 cloves of garlic, minced
1/2 cup honey
1/4 cup cider vinegar
3 tablespoons cornstarch dissolved in 1/4 cup cold water

In a large zip-top bag, combine all ingredients except chicken. Seal the bag and toss to completely combine the marinade. Add the chicken, and refrigerate for 3-4 hours, turning over and massaging the chicken breasts in the bag every 30 minutes.

Preheat oven to 350F and pour chicken (and marinade) into a 2 (or 2.2) quart baking dish. Cover with aluminum foil and bake for an 90 minutes. The marinade will heat through and thicken into a sauce.

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Breads, Recipe

Cranberry Sage Stuffing

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Cranberry Sage Stuffing

3 tbsp butter
3 tbsp extra virgin olive oil
1 large onion, minced
5 large celery stalks, chopped (if you have the leaves, chop them too)
2 cups dried cranberries
4 cups white bread, toasted and cut into cubes (or, if dry enough, just crunched up)
1/2 teaspoon dried sage
2 eggs, lightly beaten
1/4 tsp pepper
2 cups low-sodium vegetable stock, separated

In a large skillet melt the butter with the olive oil, and then sauté the onion and celery together for 3-4 minutes, until tender. Add dried cranberries, and 1 cup of vegetable stock. bring to a simmer for 2 minutes to help replump up dired cranberries.

Transfer everything to a large mixing bowl, and then add toasted bread, sage, eggs, and pepper. Toss together and use just enough of the remaining stock to hold everything together so that it is moist, but not dripping.

Spray an 8×8 baking dish with non-stick spray, and turn out the stuffing, patting down to make sure all the stuffing is level.

Bake at 350F for 30 minutes until heated through and brown on top.

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