This complete meal can be completed in less than 30 minutes on a 2-burner stove. Everything comes from a box, can or bag except for the onion and celery which are optional.
Menu: Chicken or Turkey fruit stuffing, green beans and cranberry sauce
- Ingredients
• 1 box Kraft Stove Top Stuffing (chicken, turkey or sage)
• 1 1/2 cups plus 2 Tbsp of water
• 1/4 cup (4 Tbsp) of butter or margarine
• 1/2 onion chopped (optional)
• 1 celery stalk chopped (optional)
• 1 cup of mixed dried fruit
• 1 or 2 5-oz. can(s) chicken or turkey - drained
• 1 or 2 15-oz. can(s) cut green beans or wax beans
• 1 can cranberry sauce
To a measuring cup add dried cranberries, raisins, cherries (slice in half), and apricots (cut up), or whatever dried fruits you like, until the amount equals a cup. Set aside.
If you choose to use them, chop the onion and celery. Set aside.
Follow the directions on the box of Stove Top stuffing but add another 2 Tbsp of water to the 1 1/2 cups that is called for on the box. The extra water will be soaked up by the fruit.
When the water/margarine mix comes to a boil add the chopped onion, celery, fruit and the canned chicken or turkey. Cover and let it return to a boil then reduce the heat. Let it simmer covered for 6-7 minutes.
Then add the stuffing mix and stir well. Remove from heat, keep covered. The dressing should be moist. If it's too dry, add a little more water.
While the water/margarine is coming to a boil for the stuffing. Open a can of green beans and cook them by either boiling, steaming or saute them in a pan over the second burner. Prepare them your favorite way.
Open a can of cranberry sauce.
Serve up heaping portions of dressing, beans and cranberry sauce on each plate. Serves 4.
[NOTE: If your boat has a 3-burner stove, heat up some canned yams, add a couple tablespoons of margarine, sweeten with 1/4 cup Splenda brown sugar and mash with a fork. Or boil or steam some fresh butternut or acorn squash. They're good with walnuts and maple syrup.]
Cathy
CD32 Realization, #3
Rahway, NJ
Raritan Bay