~Stuffing's~

Subject: ~~~~~Stuffing's~~~~~ Tue Nov 11, 2008 5:50 pm

Slow Cooker Chicken And Stuffing

1 package Chicken flavored stuffing mix (6 oz)

½ cup water

2 ½ cups chopped cooked chicken breast

2 medium zucchini (about 1 lb total) cut into ½ inch pieces

8 oz mushrooms, sliced

1 green bell pepper, chopped

1 onion chopped

1 can reduced fat condensed cream of chicken soup (10 ¾ oz)

In a large bowl toss together the stuffing mix, flavor packet (if included with the stuffing), and water, the stuffing will not be completely moistened.

Set aside

In large bowl, combine the chicken, zucchini, mushrooms, pepper, and onion

Stir in the soup

Place half in the slow cooker

Top with half of the stuffing

Repeat the layers with the remaining soup and stuffing

Cover and cook on the low heat setting for 5 to 6 hours or on the high heat setting for 2 ½ to 3 hours, or until the vegetables are tender and the flavors are blended

Makes 6 servings

Per serving 261 calories

Protein 24 g

Carbs 29 g

Fat 5 g

Sodium, 771 mg

Fiber 3 g

Subject: Re: ~~~~~Stuffing's~~~~~ Tue Nov 11, 2008 5:50 pm

Stuffed Turkey Breast

Make sure stuffing is completely cooled before stuffing turkey breast

If the turkey breast has skin on it just remove it with a paring knife.

This recipe is for one Turkey Breast Half Not Two

1 boneless, skinless turkey breast (3 to 4 pounds)

2 cups stuffing

2 tablespoons vegetable oil

1 tablespoon sugar

2 teaspoons pepper

1 teaspoon salt

Adjust oven rack to middle position and heat oven to 325 degrees.

Butterfly the Turkey, cover with plastic wrap, and pound lightly with meat mallet until about 1/2 inch thick

Spread stuffing in even layer over turkey

Starting with short side nearest you, roll up turkey and tie at 1 inch intervals

Rub Turkey with oil and sprinkle evenly with sugar, pepper, and salt.

Place on wire rack set over rimmed baking sheet and roast, turning every 30 minutes, until internal temperature reaches 160 degrees on instant read thermometer, about 2 hours

Transfer turkey to cutting board, cover loosely with foil, and let rest for 15 minutes

Remove twine and slice crosswise into 1/2 inch thick slices

Serve

Subject: Re: ~~~~~Stuffing's~~~~~ Tue Nov 11, 2008 5:50 pm

Mushroom-Marsala Stuffing

Makes about 2 cups

2 tablespoons unsalted butter

1 onion, minced

1 pound white mushrooms, chopped fine

2 garlic cloves, minced

2 teaspoons minced fresh thyme

1/4 cup marsala

1 cup grated parmesan cheese

2 tablespoons minced fresh parsley

Salt and pepper

Melt butter in large skillet over medium high heat until foaming.

Add onion and cook until softened, about 5 minutes.

Reduce heat to medium, add mushrooms, and cook until liquid has evaporated

10 to 15 minutes

Add garlic and thyme and cook until fragrant, 30 seconds.

Off heat, stir in marsala

Return to heat and cook until mushrooms are dry and golden brown, about 5 minutes

Remove from heat and cool 10 minutes

Stir in Parmesan, parsley, and salt and pepper to taste.

Refrigerate until ready to use

Subject: Re: ~~~~~Stuffing's~~~~~ Tue Nov 11, 2008 5:51 pm

Lemony Spinach and Fontina Stuffing

Makes about 2 cups

2 tablespoon extra virgin olive oil

1 onion, minced

1 (8oz) package frozen spinach, thawed, squeezed dry and chopped (soggy spinach makes for a watery filling so dry it completely)

3 garlic cloves, minced

1/4 teaspoon grated lemon zest

2 cups grated fontina cheese

Salt and pepper

Heat oil in large skillet over medium high heat until shimmering

Add onion and cook until softened, about 5 minutes

Stir in spinach garlic and zest and cook until fragrant, 30 seconds

Remove from heat and cool 10 minutes

Stir in fontina and salt and pepper to taste

Refrigerate until ready to use.

~~~~~Stuffing's~~~~~

~Stuffing's~