Ingredient: chicken broth

  • Avocado Quinoa Salad

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     Avocado Quinoa Salad
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
    2. Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
    3. Chill until ready to serve.

  • Crockpot Turkey Smith

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     Crockpot Turkey Smith
    From Mary Shaw, CNC
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Butter inside of crock-pot. Combine stuffing mix, apples, celery, onion, and parsley with apple juice and broth. Place on bottom of crock-pot.
    2. Place turkey breast over stuffing; pour butter and seasoning on top of breast. Cover. Cook on low 5-6 hours.
    3. Remove turkey. Let set for a few minutes before slicing.

  • Gluten-Free Cornbread Stuffing

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     Gluten-Free Cornbread Stuffing
    Beth Hillson, Living Without
    Servings
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    Servings
    Ingredients
    Instructions
    1. Preheat oven to 325.
    2. Lightly oil a 2-quart casserole dish or 9x13 inch pan.
    3. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
    4. Rinse sausage in cold water.
    5. Remove skin and crumble sausage. Reserve.
    6. Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.
    7. Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.
    8. Add cornbread cubes and toss to coat with mixture.
    9. Pour broth over mixture.
    10. Add seasonings, as desired.
    11. Pack loosely into prepared pan.
    12. Bake at 350 for 30-40 minutes.

  • Pumpkin Stuffing

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     Pumpkin Stuffing
    Adapted from Rachel Ray
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    Servings
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    Instructions
    1. Melt butter in skillet; add onions, celery, and apples
    2. Cook until slightly tender.
    3. Add bay leaf and crumbled pumpkin muffins. Mix up.
    4. Add 3/4 cup of broth. Stir well.
    5. Season with pepper and thyme.
    6. Stir in pecans and dried fruit.
    7. Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
    8. Bake at 375 degrees until lightly browned on top. Serve with turkey.

  • Poached Eggs Over Sauteed Greens

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     Poached Eggs Over Sauteed Greens
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    Servings
    Ingredients
    Instructions
    1. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
    2. Make sure there is enough water to cover eggs.
    3. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
    4. Saute sliced leeks in broth over medium heat for about 3 minutes.
    5. Add garlic slices and continue to saute stirring constantly for another minute.
    6. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
    7. When done season with salt and pepper.
    8. Poach eggs until desired doneness.
    9. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
    10. Do not add any salt to the poaching water for the eggs.
    11. Salt has a tendency to dissolve the egg whites.
    12. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.