Basic Thanksgiving Stuffing

*Ingredients are colored in Orange


𝟢. Optional Oven to 400 F (for Toasting)
𝟢. Cube Bread
𝟢. Grease Glass Baking Dish
𝟢. Melt Butter


𝟣. Toast 12 oz Bread / 3/4 inch Cubes


Toasting OPTION 1: BAKE
Baking Sheet + Single Layer, 400 F 20 min. – Golden. Stir Halfway

Toasting OPTION 2: PAN
+ Butter and Oil


𝟤. Oven to 350 F


𝟥. Pan, Med-high heat +
2 Cup Onion / Diced
1 Cup Celery / Diced
1 Cup Carrots / Diced
1 T Garlic / Minced
→ 10 min. Tender


𝟦
→ Remove from heat
+ Herbs
S.P.


𝟧. Medium Bowl +
2.5 Cup Chicken Stock
3 T Butter / Melted
2 Eggs


𝟨. Combine everything.
𝟩. Let sit 10 min.


𝟪. Move to Glass Baking Dish.
𝟫. Bake 25 min. – Brown

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West Indie (Caribbean) Chicken Stew

*Ingredients are colored in Orange


𝟣. Big Bowl +
2 Medium Chicken Breast / Diced
2 Garlic / Minced
1 Onion / Diced
1 Jalapeno / Diced
3 – 4 Fresh or 2 t Dry Thyme leaves
3 T Soy Sauce
1 t Allspice


Optional Marinade for better flavor


𝟤. Big Pot (Preferably Heavy bottom), High heat +
Some Coconut Oil
The Chicken / Drained
→ Brown at least one side


𝟥.
+ 1 T Brown Sugar
1 T Tomato Paste
S.P
The Marinade
1 Can Coconut Milk
→ Bring to boil and Simmer 20 min.


𝟦. Serve with Rice and Peas


*This recipe is collected from book ‘St.Thomas Cookbook’ by Angela Spenceley

Grilled Jerk Chicken (2 versions)

*Ingredients are colored in Orange


𝟣. Ziplock +


VERSION 1: Salty and Spicy
1 T Jerk Seasoning / Caribbean
1 T Oil
2/3 T Soy Sauce
1 t Vinegar / Apple Cider or similar


VERSION 2: Mild and Savory
1 T Jerk Seasoning / Caribbean
1 T Orange Juice
1 t Onion Powder


+ 2 Medium Chicken Breasts (adjustable)


𝟤. Marinade
𝟥. Grill at Medium heat, covered, for 15-20 min.