October 27, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Poultry, Chicken, Nuts/Seeds, Fruit, Apple, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Cooked Chicken or Beef, Make it from a box, Cooked Chicken, Kosher Meat more
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"This was an old 'Stove Top Stuffing' recipe. But, it has many variations over the years. This could not be easier; and, it is done in literally 15 minutes. Add a small salad; and, dinner is on the table. Now, leftover turkey would obviously be my first choice; however, cooked rotisserie chicken would be perfect for this. This is not fancy; but, it is just a good 'stick to your ribs' dish."
Note: Leftover turkey works great; but, chicken is just as good in this dish. Also, I don't peel my apples; personal preference. I take the easy way for this dish. And kale; it optional; but, one time, I had some kale - so I added it. It was delicious.
Base ... In a large deep non-stick pan; add the cider, broth, marsala wine, apples, cranberries, shallots, and a pinch of nutmeg. Bring to a light boil; then, reduce to medium low heat. Cook 5 minutes covered, just until the apples are slightly tender.
Chicken and Stuffing ... Add the chicken and stuffing mix (optional kale); and, stir until combined. Stir, season with salt and pepper if needed; then, cover and cook another 3-4 minutes, until all the liquid is absorbed and, the chicken is heated through.
Finish, Serve, and ENJOY! ... Top with the pecans and scallions. Serve family style; and, dinner is served.
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