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1. Crumble sausage in 4-quart casserole. Stir in
onion and celery. Cook, covered, on full power
for 3 to 6 minutes, or until sausage is thoroughly
cooked and no longer pink. Stir halfway through
cooking time. Drain.
2. Stir in apple, melted margarine, and seasonings.
When slightly cooled, stir in egg.
3. Gradually stir in bread cubes. Pour chicken broth
over all and toss to moisten. Stuff bird.
Micro-tip:
-Variations: Add 1 to 2 cups chopped, cooked
neck and giblets or 2(6 oz. each) cans sliced
mushrooms, drained.
-To dry the bread in the microwave oven, spread
half of the slices, one or two deep, on plastic rack.
Heat on full power for 30 seconds to 2 minutes, or
until hot. Spread out on paper towels to cool.
Repeat with remaining bread. Allow to stand 30
to 60 minutes.
- To cook dressing separately, add 1/4 to 1/2 cup
more broth. Cook, covered, on full power for 5 to
7 minutes, or until heated through. Let stand,
covered, for 5 to 10 minutes.
Chicken Enchilada Bake
Yield: 4 to 6 servings
1 tablespoon butter or margarine, melted
1/2 cup chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 cup dairy sour cream
1/4 teaspoon coriander
1/4 teaspoon cumin
12 tortillas, each cut into bite-size pieces
2 to 3 cups cooked, cubed, chicken
2 (4 oz. each) cans green chilies, chopped,
drained
8 oz. shredded Cheddar cheese (about 2 cups)
8 oz. shredded Monterey Jack cheese (about 2
cups)
1. Place butter and onion in 1-quart casserole.
Cook, covered, on full power for 1 to 3 minutes, or
until tender. Stir in soup, sour cream, coriander,
and cumin. Mix well. Set aside.
2. Layer one third of tortillas, chicken, chilies, soup
mixture, Cheddar cheese, and Monterey jack
cheese in 3-quart casserole. Repeat layers twice
with remaining ingredients, reserving cheese for
last layer.
3. Cover loosely with heavy-duty plastic wrap. Heat,
covered, on full power for 9 to 12 minutes, or until
heated through. Sprinkle remaining cheese over
top. Cover, and let stand for 5 minutes before
serving.
Sausage- Apple Stuffing
Yield: Stuffing for a 12 to 16 lb. turkey
1 lb. pork sausage
1 cup chopped onion
1 cup chopped celery
1 medium apple, chopped
1/2 cup butter or margarine, melted
1 tablespoon parsley flakes
1 teaspoon poultry seasoning
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly-beaten
10 cups dry whole wheat or white bread cubes
(about 1, 1 lb. loaf)
3/4 cup chicken broth or chicken flavored bouillon