Happy Holidays Again!! ^^
Friday 26 December 2008, 12:40 PM
Filed under: cooking

When I had posted yesterday there were two dishes that weren’t completed – the chicken and the stuffing. They were both REALLY GOOD (especially the stuffing) so they had to get posted.

Super Rad Stuffing

I could eat this stuff (HAHA GET IT) all day...

I could eat this stuff (HAHA GET IT) all day...

1 package spicy Italian sausage
2-3 tablespoons olive oil
1 large onion, diced
4-6 stalks celery, chopped
2 tablespoons fresh parsley, chopped
3 teaspoons Italian seasonings
salt and pepper to taste
1 pound of bread
2 cups chicken stock

Preheat the oven to 350 F. While the oven is heating up, place the bread on a baking sheet and put it in the oven to dry and toast it. Don’t forget about the bread! It should only be in there for about 10-15 minutes.

Prepare the sausage by removing the plastic lining that keeps all the meat together and break up the meat. Saute the meat in a medium pot over medium high heat with the olive oil for about 5 minutes, or until the meat is cooked almost all the way.

Add the onions and celery and cook until just tender.

Add in the parsley, Italian seasonings, salt and pepper.

Transfer the entire mixture into a large bowl. Cube the bread and add to the bowl, then add the chicken broth. Mix well.

Spoon the stuffing into a large baking dish. Cover with aluminum foil and bake for 15 minutes. Then uncover and bake for another 15-20 minutes.

Roast Lemon Chicken

I found this recipe on Use Real Butter, a very informative food blog. She used one chicken that weighed about 4 pounds, but I did my shopping really late and couldn’t find a chicken small enough, so I went with two cornish game hens. I didn’t really change anything other than that, so I’m not going to post anything but the picture. Just know that this chicken was super juicy and super good.

Chicken chicken chicken chicken chicken.

Chicken chicken chicken chicken chicken.


1 Comment so far
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Wait, that wasn’t all? This is phenomenal! Good job!

Comment by K

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