Cornbread Stuffing Chicken Roll Ups
1 cup ( more or less) Pepperidge Farm Cornbread Stuffing
3/4 cup chicken broth (or less plus water to equal about 3/4 cups liquid)
1/2 small onion chopped in small cubes
1 rib celery minced
4 boneless skinned chicken breasts
Chicken gravy ( Homemade or from a jar) optional
Put the dry stuffing in a bowl and pour the liquid over it. Stir lightly and let it sit until the liquid is absorbed. You should be left with a soft paste like consistency. Stir in the onion and celery and blend together well. Take each chicken breast and put it flat on a plate. With the back of a spoon spread 1/4 of the cornbread mixture over the chicken breast. Starting at the small end of the breast roll it like a jelly roll. If you would like stick a plain wooden toothpick in it to hold it together. I simply put it seam side down in an 8x8 oiled baking pan. Repeat with the other breasts. Sprinkle with adobo seasoning. Bake in a 350 degree oven for 30 minutes. Check for doneness and bake a bit more if needed. Serve seam side down on a plate. Top with warm chicken gravy if desired.
Super Freezer Turnip Greens
1 tablespoon olive oil
1/2 onion julienned
1 seeded small bell pepper sliced thinly. ( a red or orange looks best)
2 cloves garlic, minced
1 thawed bag of frozen turnip greens
2 tablespoons bacon bit (real bacon not that fake stuff) optional
In a saute pan, heat the oil to hot. Put the onions in the hot oil and wilt. After wilted the onions add the pepper strips and continue cooking for about a minute to wilt them also. Turn the heat to medium and add the garlic, stirring constantly for 1 minute. Remove from heat and add the frozen spinach and stir well to mix all ingredients. Put the lid on the pan and let the greens steam for about 4 minutes. When nice, hot and well wilted remove from heat and serve immediately. If you have them and would like, top with a smattering of bacon bits.
This was a pretty big hit with everyone here. I had no gravy and no pan drippings to make any with. I think it would have sent this over the top but it was dang good without it. The next time I roast a chicken I am going to deglaze the pan and stick the liquid and chicken bits in a small container in the freezer so I will be able to whip up a small amount of gravy whenever I want to.
I was skeptical of how the turnip greens would be. I really do hate frozen greens. I had bought these for New Year's Day but then found gorgeous fresh collards to cook instead. I cooked these just like I do fresh greens and they were surprisingly delicious. I am honestly not sure I could tell the difference. Next fall, when they are in their peak season, I am going to do some serious greens freezing.
Another day of not shopping and eating decent food accomplished!