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Thursday, December 12, 2013

Baked Sage Chicken with Country Sausage and Sage Dressing

This is a very tasty good textured dressing, flavorful with Sage and spices, and fresh apples along with 2 kinds of sausage baked with chicken makes a filling meal.

What you Need:
8 boneless chicken breast halves; (if thick sliced I slice them halfway through for a pocket to stuff)

 For the Dressing:
  2 baguettes (long French bread), stale, cut into 1-inch cubes
    1 tablespoon vegetable oil
    1 pound Country Sausages, preferably homemade
    1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
    5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
    2 medium apples, peeled, cored and cut in large dice
    1/4 cup Italian parsley, leaves picked and very coarsely chopped
    1/4 cup branches fresh sage, leaves picked and coarsely chopped
    4 eggs
    2 cups turkey or chicken stock
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    6 tablespoons unsalted butter

How to Make this:
Prepare Chicken:
If stuffing chicken pockets when dressing is ready, slice the chicken 
partly through very carefully You will need to rub the chicken down 
with olive oil and sprinkle with sage, salt and pepper. 
To Make Dressing:
The bread should be completely stale. If not, spread the cubes on a
baking sheet and put in a low oven (250 F) for about 1 hour to dry
them out. Heat the vegetable oil in a large skillet. Add the sausage meat
and brown it, breaking up meat into pieces about the size of a quarter.
Transfer meat from skillet to large bowl, using a slotted spoon. Add
onion and celery to the skillet. After 1 minute, add the apples and
cook 2 more minutes. 
Place in bowl with sausage. Add bread cubes, parsley and sage to the bowl. 
In a separate bowl, mix the eggs and stock  with the salt and pepper. 
Pour this over the sausage mixture and gently toss all the ingredients. 
They should combine without mushing. Generously butter
a 9 x 13 baking pan (2 tablespoons).Layer the chicken breasts, I stuff mine a little, 
then Spread the mixture in the pan over chicken and around and dot
with more butter (4 tablespoons). Preheat oven to 350 F and bake for 50
minutes to 1 hour. The top should have a nice golden brown crust.

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