Ingredients:

• 1½ cups sliced celery (3 stalks)
• 1 cup chopped onion (1 large)
• ½ cup butter or margerine
• 1 tsp. ground sage
• 12 cups dry bread cubes
• ¾ to 1 cup chicken broth
• 1 10-12 lb. turkey
• 2 Tbsp. olive oil

Preparation:

Preheat oven to 325° F (162° C).

For stuffing, in a large skillet, cook celery and onion in hot butter over medium heat until tender. Remove from heat. Stir in sage, ½ teaspoon salt and ¼ teaspoon black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.

Remove neck and giblets from the turkey. Rinse the inside of the turkey with cold water; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back of the turkey and fasten it in place with a skewer. Lightly spoon more stuffing into the body cavity. (place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated throughout.) Tie legs to tail with 100%-cotton kitchen strings or tuck the ends of the drumsticks under the band of the skin across the tail. Twist the wing tips under the back.

Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and black pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2½ hours.

Cut the string or band of skin between the drumsticks so the thigh will cook evenly. Uncover; roast for 45 minutes to 1¼ hours more until meat thermometer registers 180° F (90° C) and an instant-read thermometer inserted in stuffing registers at least 165° F (82° C). Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb springs. Makes 12 to 14 servings.

Ingredients:

• 2 pheasants (2½ lbs. each)
• 2 oranges (halved)
• ¼ cup olive oil
• 8 sprigs flat leaf parsley
• 4 cloves garlic (peeled and bruised)
• 2 bay leaves
• 12 slices bacon
• ½ cup defatted chicken broth
• ¼ cup tawny port wine
• Salt and Pepper to taste
• Autumn pear salsa (ingredients and preparation listed below)

Preparation:

Preheat oven to 350° F (175° C). Rinse pheasants and clean cavity well. Rmove and excess fat and pat dry. Squeeze oranges all over birds and and inside cavity. Brush with olive oil. Sprinkle inside and out with salt and pepper. Place 4 sprigs of parsley, 2 cloves of garlic and 1 bay leaf inside each bird. Place birds in shallow roasting pan to fit. Arrange 6 slices of bacon to cover each bird. Add chicken broth and port wine to the pan. Bake for 1½ hours (Remove bacon after 1 hour), basting 2-3 times. Then bake another 15-20 minutes or until breasts are brown and birds are thouroughly cooked. Take out of oven and let stand for 10 minutes. Carve and serve with autumn pear salsa (listed below) Serves 4.

Autumn Pear Salsa

Ingredients:

• 1 large grapefuit
• 2 Medium ripe pears
• ½ cup dried cherries or cranberries
• 2 Tbsp. finely chopped red onion
• ½ tsp. finely chopped garlic
• ½ tsp. grated lime zest
• 2 Tbsp. fresh lime juice

Preparation:

Peel grapefruit, removing all pith. Carefully section fruit, then cut sections crosswise into thirds. Place in bowl with any accumulated juices. Peel and core pears, then cut into ¼-inch dice. Add at once to the grapefruit to prevent discoloration. Toss with remaining ingredients. Yields: 3 cups.

Ingredients:

• 8-12 lb. turkey or 3lb. chicken or 2 game hens
• 1 tsp dried basil leaves
• 1 tsp. dried parsley flakes
• ½ tsp. dried marjoram
• ½ thyme leaves
• 1 tsp. oregano leaves
• ½ tsp. onion salt
• ¼ tsp garlic powder
• Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Ingredients:

• 3 lb. chicken (1½ lb. chicken breast, beef, pork, or lamb can be substituted for chicken. Cut into small pieces)
• 1 medium onion (diced)
• ½ tsp. garlic powder
• Water (as neededed or other liquid)
• 2 Tbsp. shortening or oil
• 2 tsp. paprika
• ½ tsp. black pepper

Optional Additions:

• 1 can beer
• 1 cup white or red wine
• 1 large sliced pepper
• 1 large sliced tomato
• 1 (8 oz.) tomato sauce
• Sliced mushrooms
• Rice
• Noodles 

Melt shortening; brown the onions (just sauté for meats other than poultry). Take off the heat to add the paprika (which burns easily), meat, and spices along with any additions. Simmer on low to medium heat for approximately 1½ hours, adding liquid when necessary. Stir occasionally. Serve over rice or noodles.

Ingredients:

• 2½ to 3 lb. chicken thighs
• ¼ cup shortening
• ½ cup flour
• 2 cups thin onion rings
• 1 cup chopped green peppers
• 3 cloves garlic
• 1 (16 oz.) can tomoatoes (drained)
• 1 (8 oz.) can tomato sauce
• 1 (3 oz.) can sliced mushrooms (drained)
• 1 tsp. salt
• ½ tsp. oregano

Preparation:

Melt shortening in large skillet. Coat chicken with flour and cook over medium heat for 15 to 20 minutes (until light brown). Remove chicken and set aside.

Add onion, green pepper, and garlic to skillet. Stir and cook over medium heat until tender. Stir in remaining ingredients. Add chicken. Cover tightly. Simmer for 30 to 40 minutes or until thickest pieces are tender. 

Ingredients:

• 3 Tbsp. green onion
• 8 Tbsp. butter
• 2 cups minced, cooked chicken
• 6 Tbsp. sherry
• 5 Tbsp. flour
• 2 egg yolks
• 2 cups hot milk
• ¼ tsp. salt
• ⅛ tsp. white pepper
• ½ cup shredded Swiss cheese
• ½ cup mushrooms (sautéed)

Preparation:

Sauté green onion in half the butter until soft. Add chicken; stir over low heat for 2 minutes. Add wine; raise and cook rapidly, stirring constantly, until liquid is almost evaporated. Set aside.

In saucepan, melt remaining butter. Stir in flour; add hot milk and stir rapidly over medium heat until sauce is smooth and thick. Add salt and pepper. Combine egg yolks and cream; stir gradually into sauce. Reduce heat; stir and cook for 1 minute.

Mix half the sauce with the chicken for filling; add mushrooms. Place a large spoonful of filling on lower third of each crepe and roll into cylinders. Arrange rolled crepes side by side in buttered, shallow baking pan, seam side down.

Cover with remaining sauce and sprinkle with cheese. Bake in preheated 375° F (187° C) oven for 10 to 12 minutes or until cheese is melted and sauce is bubbly. Makes enough filling for 20 crepes. 

Ingredients:

• 5 chicken breasts
• 1 (8 oz.) bottle Russian salad dressing
• 2 Pkg. Lipton dry onion soup mix
• 1 (8 oz.) jar apricot preserves

Preparation:

 Place chicken in greased baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 300° F (150° C) for 2 hours.

Ingredients:

• 1 Chicken (cut up)
• ½ cup sour cream
• 1 can mushroom soup
• 1 pkg. onion mix soup
• Chow Mein Noodles

Preparation:

Mix sour cream, soup and soup mix. Pour over chicken pieces in baking dish. Top with noodles. Cook at 375° F (18 for 1 hour, uncovered.

Ingredients:

• 4 chicken breasts (cooked)
• 2 pkg. frozen broccoli
• ½ cup shredded sharp cheese
• 1 cup mayonnaise
• 1 tsp. lemon juice
• ¾ tsp. curry powder
• 2 cans cream of chicken soup
• Chinese noodles

Preparation:

Mix mayonnaise, lemon juice, and curry in a dish. Place broccoli in buttered casserole dish; top with chicken, sauce, cheese and Chinese noodles. Bake at 350° F (175° C) for 30 minutes.

Ingredients:

• 4 to 6 pieces cooked chicken
• 10 to 12 pieces flour tortillas
• 1 large carton sour cream
• 1 can green chiles (diced)
• 1 can cream of mushroom soup
• 2 Tbsp. dehydrated onions
• Grated Cheddar cheese

Preparation:

Combine sour cream and soup. Add half of the mixture to chicken, onion, and green chilies. Roll this into flour tortillas. Top with the other half of the sour cream mixture. Top with grated Cheddar cheese. Bake at 350° F (175° C) for 25 to 30 minutes.