Chicken Stuffing Casserole

This is one of my favorite dishes, not just for holidays and potlucks but for any day.

Ingredients:
3 c. cooked cubed chicken
1 pkg Pepperidge Farm stuffing mix
1 stick margarine
1/4 c. chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 can chicken broth (or stock)

Melt margarine and saute onion. Stir in all but 1/2 c. of the stuffing mix. Mix soups and milk together. Layer chicken, stuffing and soups in casserole dish. Pour chicken broth over casserole. Top with reserved stuffing mix. Bake at 350° for 35 minutes or until brown.

If you save the juice from cooking the chicken, you can substitute that for the canned broth. This is good served with rice or mashed potatoes.

Sweet Potato Soufflé

The first time I had this dish was at an office potluck, back in the 80s. The lady who made it gave me the recipe. She said to use fresh sweet potatoes, but I use canned ones, just drained well.

Ingredients:

3 c. mashed sweet potatoes

1/2 c. margarine + 1/2 c. margarine (separated)

2 eggs

1 c. sugar

1 t. vanilla

1 c. brown sugar

1/2 c. flour

1 c. chopped pecans

Mix together the sweet potatoes, 1/2 c. margarine, eggs, sugar and vanilla. Pour into casserole dish. Mix together brown sugar, flour, 1/2 c. margarine and pecans. Add this to the top of the sweet potato mixture. Bake at 350° for about 35 minutes. 

I have made this dish for Thanksgiving dinner every year for the past ten years or so. It's easy enough for every day though, so I might make it tonight! 

Cranberry Turkey

The recipe I found called for chicken breasts but I used turkey cutlets instead. It was so good that my family promised not to call me Queen of Burnt Dinner anymore!

Ingredients:
4 turkey cutlets (or chicken)
1 T. cooking oil
1 c. sweetened dried cranberries
1/2 c. apple juice
1/2 c. chicken broth
1/4 c. flour
1/2 t. salt
1/4 t. pepper
1 T. Dijon mustard

Combine cranberries, apple juice, and broth in a small bowl. Set aside. In large Ziplock, mix flour, salt and pepper. Toss meat into bag and shake well until covered. Heat oil in skillet; add meat and cook for five minutes on each side. Remove meat to a plate and keep warm. Pour cranberry mixture into the hot pan and mix in with bits already in pan. Reduce heat to low and stir in mustard. Add meat back to pan. Cook another 10 minutes until sauce is thickened.

I can see this being a post-holiday favorite - a way to get rid of leftover turkey meat. Just leave out the step where the meat needs to be cooked and voilà!
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Creamy Chicken and Rotini Primavera

Another word I like to see on a recipe card: CREAMY. Yes. Not just for dessert either!  The balance of the word Primavera balances this recipe out though, since that means vegetables in Italian. (I think. I will have to ask google later.)

Ingredients:

1/2 lb. dry rotini

2 T. vegetable oil

1 1lb. boneless chicken breasts, cubed

1 lb. frozen vegetable mix, thawed (I used broccoli, cauliflower and carrot mix)

4 oz. cream cheese, softened

1/2 c. Italian dressing

1/2 c. milk

Cook rotini per package directions and drain. In heavy skillet, cook chicken cubes in hot oil. In bowl, combine cream cheese, dressing and milk; whisk until smooth. Add thawed vegetables to chicken along with sauce mixture. Stir well and heat through, about 5 minutes. 

This recipe is also good with cubed turkey cutlets. Also a good way to use up leftover chicken or turkey. 

Bev's Green Bean Casserole

I got this recipe from my sister-in-law many years ago. Another Thanksgiving tradition, this very simple dish is one of my daughter's favorites. I make it occasionally throughout the year "just because."

Ingredients:
Large can green beans, rinsed and drained
1 can cream of mushroom soup
1/2 c. milk
dash of pepper
1 can fried onions

Pour green beans into a casserole dish. In separate bowl, mix together soup, milk, pepper, and 1/2 can of fried onions. Pour over green beans. Top with the other half can of onions. Bake at 350° until done, about half hour.

At my house, I make this dish, add a turkey breast from the Honey Baked store, open a can of cranberry sauce and Thanksgiving dinner is almost done.

Pistachio Salad

Back when I was a kid, this dish was called "Watergate" (it was the 70s), and no Thanksgiving or Homecoming meal was complete without it. Even though it's really a dessert, Watergate was put on the main table as a side dish next to the candied yams.

Ingredients:
1 pkg pistachio pudding mix
8 oz Cool Whip
1 can crushed pineapple, drained
2 c. miniature marshmallows

Mix all together. Chill.

I don't see this dish at potlucks and family dinners very often anymore. Maybe these days folks don't like the color green. Who knows.

Grandma's Meatloaf

Another word that I like to see in the title of a recipe is "Grandma." J


Ingredients:
2 lbs ground beef
2 large eggs
2 c. bread crumbs
1/2 c. shredded carrots
1/4 c. diced onion (or more if you like onion)
1/4 c. buttermilk
2 T. Worcestershire sauce
2 t. salt
1 t. pepper

Preheat oven to 350°. Put all ingredients except beef into large bowl and mix well. Then add meat and mix together. Shape into loaf and put on flat baking pan. Cook for about an hour.

I was surprised to find a recipe for meatloaf that didn't add ketchup or tomato sauce. If you insist on those, add it to your own plate. (Like I did.)