BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
- Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges
BRANDY APRICOT STUFFING
A nice addition instead of potatoes. We have this with cornish game hens. Cook time includes 20 minute cool down time for the sauce .
Provided by peachez
Categories Weeknight
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 2 quart casserole.
- In a small saucepan; heat brandy and the apricots to boiling, stir well.
- Remove from heat and set pan aside.
- Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
- Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
- Toss gently to mix Spoon into oiled casserole dish, cover with lid.
- Bake for 45 minutes or until throughly heated.
- Serve.
Nutrition Facts : Calories 313, Fat 12.4, SaturatedFat 2.2, Cholesterol 21.1, Sodium 559.8, Carbohydrate 29.6, Fiber 4.6, Sugar 6.9, Protein 5.3
CRANBERRY-ORANGE STOVE TOP STUFFING
Put a tart and citrusy twist on your next stuffing side dish by adding orange juice and dried cranberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed on package, substituting orange juice for the water and stirring in cranberries and nuts along with the juice.
- Fluff with fork before serving.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BRANDY AND ORANGE STUFFING
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside. 2. Combine the stuffing mix, butter or margarine, and orange zest in a large bowl. Stir in the currants or raisins, along with the brandy they've been soaking in; the orange juice; and the additional tablespoon of brandy. Add all of the remaining ingredients and mix well. 3. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
Nutrition Facts : Nutritional Facts Serves
CHICKEN WITH ORANGE-APRICOT STUFFING
This recipe was originally from a magazine many years ago. The stuffing is great and it keeps the chicken moist. The chicken meat takes on the subtle flavours. Its gluten free also
Provided by Jubes
Categories Whole Chicken
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C
- Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
- Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
- Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
- Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
- Combine remaining orange juice and brown sugar in a jug and pour over chicken.
- Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
- Serve chicken with the rice stuffing.
Nutrition Facts : Calories 813, Fat 44.5, SaturatedFat 11.7, Cholesterol 185.4, Sodium 180.3, Carbohydrate 52.4, Fiber 2.9, Sugar 24.4, Protein 49.7
CRANBERRY ORANGE STUFFING
Make and share this Cranberry Orange Stuffing recipe from Food.com.
Provided by Charlotte J
Categories Berries
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
- Meanwhile, combine all remaining stuffing ingredients in large bowl.
- Stir in cranberry mixture.
- Heat oven to 325 degrees.
- To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
- Bake, uncovered, for 60 to 70 minutes or until celery is tender.
- Meanwhile, combine all sauce ingredients in 2-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
- Pour into blender in small batches and puree.
- Serve sauce with turkey.
Nutrition Facts : Calories 237.7, Fat 11.1, SaturatedFat 6.7, Cholesterol 27.3, Sodium 705.8, Carbohydrate 32.2, Fiber 1.9, Sugar 13.9, Protein 3.1
SPICED APPLE-SAUSAGE STUFFING WITH CRANBERRIES AND BRANDY
Provided by Melissa Clark
Categories side dish
Time 45m
Yield About 12 cups, enough to stuff a 12- to 14-pound turkey
Number Of Ingredients 16
Steps:
- In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer. Turn off heat and let stand until ready to use.
- In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves. Make sure spices are evenly distributed. In a small bowl, mix together the garlic and ginger root.
- In a very large skillet, heat 3 tablespoons oil over medium-high heat. Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes. Stir in the apples and remaining 1/2 teaspoon each salt and pepper. Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more. Transfer mixture to a bowl. Add vinegar to cranberry mixture.
- Add another tablespoon oil to same skillet over medium-high heat. Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds. Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes. Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated. Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients. Toss everything together; taste and add more salt if necessary.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 384 milligrams, Sugar 8 grams, TransFat 0 grams
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