Light Gravy

1 shallot, minced
1 Tbs. butter
1 tsp sage, minced
1/4 tsp. dried rosemary leaves, crushed
1 Tbs. corn starch
2 c. turkey or chicken stock
1/4 c. apple cider, cold
salt and pepper to taste

Saute minced shallot in butter on low heat until carmelized, or light golden brown. Add sage and rosemary and saute one minute. Mix in starch then set aside.  Combine stock and cider and bring to a simmer. Stir in starch mixture and stir until thickened. Season to taste with salt and pepper.

Wild Rice Mushroom Stuffing

8oz. mushrooms, sliced
2 Tbs. butter
1 apple, diced
1/2 yellow onion, diced
2 stalks celery, diced
2 cups wild rice or sprouted brown rice, cooked
6 fresh sage leaves, minced
1/2 c toasted chopped pecans
1/4 c. dried cranberries
1 c. hot turkey or chicken stock
salt and pepper to taste

Saute mushrooms in butter until lighltly browned. Add apples, onions and celery and saute until tender. In a bowl mix rice, sage, pecans, and cranberries,, stir in stock to moisten. Season with salt and pepper. And the saute and lightly oil a baking dish and then add then stuffing. Cover with foil and bake at 350 degrees for 15 minutes, remove foil and bake for 10 more minutes.

Addictive Sesame Chicken

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Addictive Sesame Chicken

Original Recipe Yield 4 servings

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 dash sesame oil
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
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• 1 quart vegetable oil for frying
• 1/2 cup water
• 1 cup chicken broth
• 1/4 cup distilled white vinegar
• 1/4 cup cornstarch
• 1 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon red chile paste (such as Thai Kitchen®)
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds

Directions

1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.