Chicken Or Turkey & Stuffing Casserole

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Yes, another casserole…& we’re having yet another one for dinner (the famous zucchini casserole, but then, I’ve already posted that recipe)

I was recently at my mother’s & she decided to make this casserole for dinner for everyone. She had to run an errand in the middle & so I got to finish it up.
This recipe is originally titled “Mrs. Johns’ Scalloped Chicken”.
I was amazed at how no part of this recipe is really very easy (not even the title). As I was helping my mom, I realized that there were many steps that could be revised or eliminated with this recipe which would offer almost the same result. Once we got back home, I decided to try it out. I’m actually going to post this recipe with two variations. The first variation is the condensed books variation, while the second is the super quick cliff notes version for the truly busy! There are also ideas for a third variation of this recipe as well for the day after Thanksgiving Day Casserole.

If you wanted a labor intensive experience, feel free to use a 5 lb. hen, boiled for 2.5 hours with an onion, a carrot & salt. Then take it all apart, grind the giblets in & follow remainder of recipe, substituting any chicken fat for butter. While this probably gives a better flavor, I found it extremely time intensive.

6-10 boneless & skinless chicken thigh fillets
1 1/2 loaves of 2 day old bread torn into bite size pieces
1 1/2 c. butter (divided)
2 large celery stalks chopped
1 medium onion (or 6 scallions with tops) chopped
6 sprigs parsley chopped
1 c. flour
4 c. chicken broth (divided)
2 t. salt
3 eggs (optional for a very creamy experience)
1 t. poultry seasoning (or sage & thyme)

Poach chicken by bringing water to just under a boil & cook for 20 – 25 minutes. Remove from water & chop into 1/2 – 1 inch size pieces.

While chicken is cooking, melt 1/2 c. butter in heavy skillet. Add parsley, onion & celery & sauté over low heat for five minutes. Tear bread into bite sized pieces & add, lightly tossing to coat. Add 1 t. salt, a good dash of pepper, 1 t. poultry seasoning, & 6 T. chicken broth. Set aside.

Melt 1 c. butter in heavy saucepan. Add 1 c. flour & mix to make a roué. Allow to cook for 1 minute stirring constantly. While briskly stirring, add 1 c. milk & remaining chicken broth. Add 2 t. salt. Continue to cook until very thick, stirring constantly. If desired, beat 3 eggs slightly, & add a small amount of sauce – whisking briskly to keep eggs from cooking. Then add eggs to sauce, cooking over low heat for an additional 3-4 minutes stirring constantly.

Finally, add chopped chicken to sauce.

Grease one large or two small casserole dishes. Place 2/3 of the stuffing mixture on the bottom of the dish, & then cover with chicken & sauce.

Cover with remaining stuffing mixture & bake at 375* for 20 minutes or until crumbs are golden brown, & chicken is thoroughly heated.

Variation #2
3 – 4 cans chicken (drained – reserve juices)
1 1/2 packages chicken flavor stove top stuffing
2 cans cream of chicken soup
Milk

Prepare stuffing as directed on package. Set aside.
In a saucepan mix cream of chicken soup, reserved juices & just enough milk to make a very thick yogurt like consistency. Add chicken.

Place 2/3 stuffing mix on bottom of greased casserole dish. Cover with chicken & sauce mixture. Top with remaining stuffing & bake at 375* for 20 minutes until browned & thoroughly heated.

Variation #3
Use this recipe for all of the leftovers from Thanksgiving for this “Day after Thanksgiving Casserole”.
Grease a casserole pan & line it with 2-3 c. stuffing.
Mix 3-4 c. chopped turkey into 2 cups of leftover gravy. If mashed potatoes are on hand, cover stuffing with potatoes, then cover potatoes with gravy & turkey mixture. Cover with stuffing & bake until heated.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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