Ukrainian Chicken Broth Nachynka Spoon Bread Recipes

UKRAINIAN NACHYNKA (CORNMEAL DRESSING)

Steps:

• Saute chopped onion in butter.
• Do not brown.
• Turn heat to low.
• Add cornmeal to butter and mix well.
• Add the sugar, salt and warm milk.
• Stir slowly until the cornmeal begins to thicken.
• Remove from heat.
• Add the eggs and baking powder.
• Mix well.
• Pour into a greased 3-quart casserole.
• Bake at 325 degrees F.
• for 1 hour.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

UKRAINIAN CHICKEN BROTH NACHYNKA (SPOON BREAD)

Steps:

• Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
• Cook the mixture until most of the liquid is absorbed.
• This mixture should not be very thick.
• Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
• Cook it over a low heat from 5 to 6 minutes.
• Serve hot or cold with any meat preparation.
• serves 7 to 9.