(Yields 6 servings)

Ingredients:
4 cups cooked, cubed chicken breast meat
1 cup onion, chopped
2/3 cup mushrooms, sliced
1 ½ cups carrots, chopped
6 cups chicken stock
1 tsp dried sage
1 tsp dried basil
1 tsp garlic salt
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked red potatoes, diced
1/2 cup celery, chopped
1/8 cup all-purpose flour
Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

Posted under Soups

5 large eggs
2 1/2 -3 cups leftover stuffing or half of a 6 oz package bread stuffing mix, prepared according to package directions
1 cup shredded Swiss cheese
1 cup diced cooked turkey
1/3 cup thinly sliced green onions
1/2 cup sliced mushrooms
1 cup half and half
Salt and pepper to taste Read More…

Posted under Breakfast, Casseroles, Turkey

• 20 mushrooms
• 3 Tbsp. butter
• 2 Tbsp. finely chopped onions
• 2 Tbsp. finely chopped red peppers
• 14 crackers, finely crushed (or 1/2 cup crumbs)
• 2 Tbsp. grated parmesan cheese
• 1/2 tsp Italian seasoning

Preheat oven to 400°. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, onions and peppers. Cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on baking sheet and bake for 15 minutes or until heated through.

Posted under Appetizers