Chicken With Sausage And Dried Fruit Food

CHICKEN WITH FRUIT

Steps:

• Put the chicken pieces on a baking dish and season with some salt, lemon juice, nutmeg, orange juice, honey, pepper and thyme. Let marinate about 30 minutes.
• Preheat the oven to 180ºC (350ºF).
• Put the fruit over the chicken, sprinkle with brown sugar, drizzle with olive oil and bake for about one hour. Occasionally drizzle the chicken with the sauce.
• Turn off the oven and serve the chicken with chips or white rice.

CHICKEN WITH SAUSAGE AND DRIED FRUIT

Steps:

• Place the chicken breasts in the bottom of a slow cooker. They can still be frozen if you have those on hand. Layer the sausage, green pepper, onion, garlic, apples, and cranberries over the chicken. Sprinkle with parsley and chives. Pour the chicken stock over everything, and season with salt and pepper. Cover, and cook on Low for 8 to 9 hours.

SAUSAGE AND DRIED FRUIT STUFFING

Steps:

• Soak the diced dried cherries and apricots in 1 cup of Triple Sec in a small saucepan (unheated) for 10 minutes.
• Bring to a dried fruit/Triple Sec mixture to a boil on the stovetop. Remove from heat, and set aside to cool.
• Brown the sausage in a large skillet, and then add the celery and onion and saute for 10 minutes. Remove from the stove to cool.
• Toast the slivered almonds in the oven- watching closely for them to brown (be careful- they turn from toasted to burnt very quickly!) After the almonds have cooled, dice them by hand or in a food processor.
• In a large bowl mix together the stuffing mix, sausage, celery and onion, the dried fruit and liquid, and the almonds. (I found it easies to do this in two batches)
• Heat the butter, chicken stock, and remaining ½ cup of Triple Sec in the same saucepan as used before, until the butter melts.
• Pour this over the stuffing mixture and then stir to make sure all of the bread cubes are moistened.
• Bake in a 13 x 9 pan at 350 degrees, for a total of 15 minutes (10 minutes covered in foil, 5 minutes uncovered).

HERB STUFFING WITH DRIED FRUIT

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED FRUIT AND SAUSAGE DRESSING

Steps:

• Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes., Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish., Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

ITALIAN SAUSAGE AND CHICKEN

Steps:

• In a nonstick skillet brown the sausage (apprx 8 minutes).
• Then remove onto a plate.
• Then put in chicken and cook for 5 minutes, turning once.
• Put on plate with sausage.
• Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
• Then add potatoes and water and cover and cook for 15 minutes.
• Then push potatoes over to the side of skillet and add back in the chicken and sausage.
• Add in the salt, pepper, wine, vinegar, and red peppers.
• Cover and cook an additional 35 minutes, when chicken registers 170*.
• Take chicken and sausage back out onto plate, and cover.
• Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
• Pour over chicken.

LITTLE JACK HORNER'S CHRISTMAS CHICKEN, FRUIT AND STUFFING PIE!

Steps:

• Heat the oven to 170C/350F/Gas 5.
• Grease and line a 20-23cm (9") springform or deep loose-based tart tin with baking parchment or greaseproof paper.
• Heat 1/2 tbsp oil in a frying pan, then add the onion and the bacon, fry for 5 minutes until the onion is softened and the bacon browned. Cool slightly.
• Tip the sausagemeat, lemon and orange zest, breadcrumbs, apricots, chestnuts and thyme into a bowl and mix together.
• Add the onion, bacon and cranberries, then mix everything together with your hands, adding plenty of pepper and a little salt to taste.
• Cut each chicken breast into three or four fillets lengthwise and season them all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, for about 6-8 minutes.
• Roll out two-thirds of the pastry to line the springform or loose-based tart tin; make sure the pastry comes right up the sides of the tin, and extends over the edge of the tin a little bit. Press in half the sausage mixture and spread to level. Then add the chicken pieces in one even layer and cover with the rest of the sausage mixture. Press down lightly.
• Roll out the remaining pastry, leaving a little pastry for the decorative shapes. Brush the edges of the pastry base with beaten egg and cover with the pastry lid. Pinch and crimp the edges to seal, then trim.
• Brush the top of the pie with egg, then roll out the excess pastry trimmings to make holly leaf shapes and berries. Decorate the pie with the shapes and brush again with egg.
• Set the tin on a baking sheet and bake for 1 hour to 1 hour 15 minutes, then cool in the tin for 15 minutes. Remove the pie from the tin, and leave to cool slightly. If you wish, you can place the pie back into the oven at this stage if you would like a darker crust - just sit it on a greased baking sheet and bake for a further 10 to 15 minutes.
• Serve warm or cold with a winter salads, chutneys, relishes and pickles.
• Can be frozen once cooked for up to 1 month. Defrost in the fridge overnight.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.