Poultry Seasoning Ii Food

HOMEMADE POULTRY SEASONING

Steps:

• Mix all ingredients thoroughly.
• Store in a clean used spice bottle.
• tightly covered.

ITALIAN SEASONING II

Steps:

• In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

POULTRY SEASONING

Steps:

• Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts.

HOMEMADE POULTRY SEASONING

Steps:

• Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spices until needed.

CHICKEN NOODLE SOUP

Steps:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 5 to 10 minutes.
• Add thyme, poultry seasoning, chicken broth and bouilion.
• Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

POULTRY SEASONING

Steps:

• Mix together.
• Store in an airtight container.

POULTRY SEASONING II

Steps:

• Combine all ingredients; sprinkle on poultry before baking or roasting.
• Use liberally in poultry stuffing.
• Store in airtight container at room temperature.

CHICKEN POT PIE WITH LEEKS AND MUSHROOMS

Steps:

• Preheat oven to 350°F (175°C).
• Cut chicken into bite size pieces.
• In a frying pan, heat 1 Tbsp (15 mL) of oil. Add chicken and poultry seasoning to the pan and stir frequently until chicken is cooked through. Place cooked chicken in a bowl and set aside. In the same frying pan, heat 1 Tbsp (15 mL) of oil. Add the carrots, celery, leeks and mushrooms and sauté until vegetables are just slightly cooked. Remove pan from heat and set aside.
• In a saucepan, melt butter on medium-low heat. Whisk the flour into the butter. Add Dijon mustard and mix thoroughly. Add white wine, chicken broth and cream and whisk together. Reduce heat slightly and add salt and pepper to taste. Remove mixture from heat once it has thickened. If sauce is too thick, add a little more chicken broth.
• In a 3 quart (2.8 L) casserole dish, add chicken and vegetables. Add the sauce and stir together.
• Place thawed puff pastry sheet on top of the casserole dish, making sure to cover the edges. With a knife, cut small lines, approximately 1 inch (2.5 cm) into the pastry. Brush the pastry with beaten egg and place pot pie in the over. Bake for about 30 minutes or until a meat thermometer inserted into the centre of the pie reads 165°F (74°C).
• Serve with mashed potatoes and a garden salad.

HOMEMADE POULTRY SEASONING

Steps:

• Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.

POULTRY SEASONING

Steps:

• You can put sage, thyme and bay leaf in a coffee grinder and make into powder.
• Mix with other ingredients.
• Store in a jar, and use as needed.

POULTRY SEASONING

Steps:

• Combine all ingredients, store extra in an airtight container.

OYSTER DRESSING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
• Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
• Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
• Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.