Poussins With Apple Stuffing Recipes

APPLE BREAD STUFFING

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in butter until tender. In a small bowl, combine the bread crumbs, apple, raisins, salt, sugar, sage and onion mixture. Drizzle with apple juice; toss to coat., Transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until apple is tender and top is lightly browned.

APPLE STUFFING

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

CHICKEN WITH APPLES AND STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
• In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
• Meanwhile, prepare stuffing according to package directions.
• Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
• Add chicken over the top of the pie filling, and then add the stuffing on top.
• Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.

APPLE-RAISIN STUFFING

Steps:

• In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
• Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
• Pour in 4 go 6 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
• Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

POUSSINS WITH APPLE STUFFING

Steps:

• Heat 2 tablespoons oil in a skillet, add pancetta and cook over medium heat until pancetta starts to color. Add shallots and celery and sauté until soft. Add panko, increase heat, and cook, stirring, until panko is golden. Add 1/2 cup stock. Remove from heat, stir in apple and sage and season with salt and pepper.
• Preheat oven to 425 degrees. Dry poussins inside and out. Stuff each with panko mixture and tie legs together to enclose stuffing. Rub birds with remaining olive oil and season with salt and pepper.
• Arrange celery stalks crosswise in a roasting pan large enough to hold poussins. Place poussins in pan on celery. Add 1 cup remaining stock to pan. Place in oven and roast 1 hour 15 minutes. Remove poussins from pan and remove trussing.
• Use back of a fork to press any juices from celery stalks, then remove celery from pan and discard. Add remaining cup stock, place pan over medium heat and stir to loosen particles in pan. Bring to a simmer. Strain sauce into a bowl and season with salt and pepper.
• Use a large, sharp knife to halve each poussin lengthwise. Arrange on a platter and serve with sauce alongside.

MAPLE & BOURBON GLAZED POUSSINS WITH CORNBREAD STUFFING

Steps:

• To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.
• Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.
• To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.
• To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.
• Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.