 |
|
November 2006
|
| |
| |
As the weather cools it's the perfect time
to spend indoors entertaining friends, watching television or just enjoying some family time. This month, I've decided to focus on a few casual recipes that you can serve friends and family when you want to stay home and relax.
|
 |
|
|
|
 |
|
|
 |
Chicken Chili Verde
Serves: 8-10
|
|
|
 |
EWSH Chicken Nuggets with
Warm Portabella Mushroom Herb Pesto
Serves: 8-10
|
 |
|
We have just introduced a great new product, EatWellStayHealthy™ Kids Nuggets and Popcorn Nuggets. These products are made from whole-muscle chicken breast meat and contain zero trans fats. They have less than half the calories, half the carbohydrates and 80% less fat per serving than the leading national brand. While the package says "kids," I've found these to be a favorite of all ages. They are great for entertaining, as a snack or even on a salad.
|
 |
|
|
This recipe is an exotic dipping sauce you can use with our EatWellStayHealthy™ Kids nuggets, or just about any chicken item. While it may not satisfy the pickiest of kids' palates, this is a great dish for entertaining or television snacking.
1 lb fresh Portabella mushrooms (approximately 2 large) cleaned and chopped
3 cloves garlic, chopped
4 green onions, chopped
2 tbsp. each fresh thyme, oregano, chives, chopped and Italian parsley
3 tbsp. fresh lemon juice
1-½ tbsp. balsamic vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
- Heat chicken nuggets according to instructions
- Heat 2 tbsp oil in a medium skillet adding mushrooms and cook until moisture evaporates
- Remove and add garlic and onions and cook until tender.
- Transfer to food processor. Add lemon juice, vinegar, 1 tbsp olive oil and fresh herbs. Pulse until slightly course
- Season with salt and pepper to taste
- Transfer to a bowl and serve warm with prepared chicken nuggets
© 2006 Eva Greer
| Nutritional Information | Print Version |
|
|
|
|
|
|
Buffalo Chicken Tenders Salad with
Papaya and Spicy Peanut Dressing
Serves: 6
|
|
|
 |
|
Our fully cooked Buffalo Chicken Tenders and Wings have been a party staple for years. We always try to keep a few bags in the freezer so in looking for alternative ways to use them, I came across this great salad. So when you're picking up Buffalo Tenders for your next party, grab an extra bag and give this one a try.
|
|
|
1 package of Pilgrim's Pride Buffalo Tenders (cook per package instructions)
1 package of spring salad mix (10 oz bag)
½ cup extra crunchy peanut butter
½ tsp. pepper flakes
1 shallot
3 garlic cloves
¼ cup oyster sauce
2 tbsp teriyaki sauce
1 tbsp sesame oil
¼ cup brown sugar
¼ cup rice vinegar
¼ cup balsamic vinegar
½ tsp chili paste
1 ripe papaya
Chives to garnish (chopped)
Dash of salt
- Combine all of the ingredients except chicken, papaya and salad in blender and mix until smooth
- Place mixed salad greens on serving plate
- Cut papaya in half, remove seeds and cut off skin
- Cut papaya into quarters and then cut these into ¼ inch thick slices
- Cut lemon and squeeze juice over the papaya slices
- Cut pre-cooked Buffalo Tenders into bite size pieces
- Arrange papaya slices and Buffalo Tenders on top of the salad mix
- Drizzle the peanut dressing over the Buffalo Tenders and papaya
© 2006 Eva Greer
| Nutritional Information | Print Version |
|
|
|
|
|
|
Whole Turkey with
Chestnut Turkey Sausage Stuffing
Serves: 15
|
|
|
We couldn’t send a November newsletter without at least one turkey recipe. This is a classic turkey recipe with a delicious turkey sausage dressing. For additional turkey cooking tips or recipes, visit our website. |
 |
|
|
12 pound Pilgrim's Pride turkey, fresh or frozen (thawed)
1 tsp. salt
½ tsp. freshly ground black pepper
1 pound turkey breakfast sausage
2 Cups chopped onion
1 French baguette (10 ounces), cut into 1-inch cubes
1 can (15-½ ounces) chestnuts, drained
½ cup chopped fresh parsley
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. pepper
1 cup of reduced-sodium chicken bouillon
½ cup raspberry glaze
As needed red and green grapes, washed and dried
Turkey
- Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels
- Sprinkle salt and pepper in the cavities of the bird
- Fold neck skin and fasten to the back with skewers, fold the wings under the back of the turkey. Return legs to tucked position
Stuffing
- In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain
- In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten
- Lightly spoon stuffing into turkey or a (9-X 12-inch) baking pan, sprayed with vegetable cooking spray (Cover casserole and bake at 350 degrees F. 45 minutes)
Roasting
- Place turkey, breast side up, on a rack in a large shallow (no more than 2-½" deep) roasting pan
- Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone
- Roast turkey in a preheated 325 degree F oven about 3-½ hours (total roasting time). Baste with the pan juices
- During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze
- Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing
- Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving
- Place on a warm large platter and garnish with green and red grapes. Serve with Peach
Chutney and Cranberry
Chutney
| Nutritional Information | Print Version |
|
|
|
|
|
|
|
Have a favorite recipe?
Send your recipes, questions and suggestions to
recipe@pilgrimspride.com and
we'll share selected recipes in future newsletters.
www.pilgrimspride.com
110 S. Texas St.
Pittsburg, TX 75686
1-800-824-1159
|
|
|
|
