Spicy Chicken and Stuffing Casserole

There is no denying the perfect combination of poultry and stuffing.  Ok, technically dressing since it is outside the bird. Whatever. The bottom line is I have combined the two into a casserole. Is this an original idea? LOL, no. However, the combo of flavors is original. It is tangy and spicy and is worth a try. 

That said, not all of you are going to have the Scott's Smoked Q sauces and rubs on hand. That's unfortunate, but should not prevent you from trying this dish. It just won't taste the way it does for me. Again, unfortunate, but the world is an imperfect place. I have listed substitutions where appropriate. This recipe also uses beer (Old Style to be specific). If you can't or don't do alcohol, again, no biggie. Again, I give substitutes. Look, in the end, do what you want with it. Throw Fruity Pebbles in there. Crumble in some Takis. Go wild. Life is too short to not screw around a little. As always, notes are in blue.  

*Disclosure. The people at Scott's Smoked Q sent me a great big box of goodies to play with and I am having a great time. If you follow any links here and follow them and subsequently purchase any of their fine wares, I receive a small commission. You also get 10% off  if you use code TFMCK.

Ingredients 

• 1 box (10 Oz.) Cornbread stuffing mix
• 1 can (18.5 Oz.) Old El Paso Chipotle Corn Chowder (if you can't find this, use a can of cream of chicken soup and a half can of creamed corn)
• 1/2 yellow onion, finely chopped
• 1 cup yellow squash,  diced
• 1 cup zucchini,  diced
• 1 cup shredded taco cheese
• 1/4 cup Scott's Smoked Q Carolina Gold (if you can't get it, use a spicy mustard)
• 2 cups cooked, store bought rotisserie chicken, chopped
• 8 Oz. Beer (feel free to sub with chicken stock or water)
• 1/2 cup shredded Monterrey Jack cheese 
• 2 teaspoons  Scott's Smoked Q AP Rub (If you can't get it, sub in a spicy blend like Slap Ya Mama or something along those lines.)

Directions 

1. Preheat oven to 375F (190C, Gas Mark 5)
2. Grease a 9"x13" baking pan
3. In a large bowl, mix everything but the Monterrey Jack cheese.
4. Pour into the pan. Bake uncovered for 60-70 minutes. It may be pretty moist when it comes out. If so, put it back in for 15 minute increments until it is a consistency you like. 
5. Remove from oven and top with remaining cheese.  Return to oven for another 10 minutes or until the cheese is good and melted. 
6. Take it out and let it rest for 5-10 minutes, because it will be molten.

Good Times!

Meatball Sub Casserole

     Sometimes it's not about how a recipe looks. I know many of the food bloggers out there cringe at my photography. Most people know by now I don't find it that important. I want the food to taste good, not be photogenic. That leads me to this recipe I came up with. If you don't put sauce on the top, it looks like fake vomit. If you put the sauce on top, it looks like fake vomit with red sauce. I'd like it noted I took the high ground here and did not post a picture of fake vomit for comparison. Enough talk about vomit, let us talk of this fine casserole. I attempted to combine the flavors of a meatball sub into a casserole. I think I got pretty close. The combination of beef and red sauce come together well with the herbed stuffing mix. It's not spot on, but very reminiscent of a meatball sub. Granted, this hasn't really been a ringing endorsement. This is a tasty casserole and we wound up gladly eating all of it. As always, notes are in blue.

Meatball Sub Casserole

Ingredients

• 1-1/2 pounds ground beef (I used 80-20%)
• 1 6-ounce box herbed stuffing mix
• 1 can (10.75 ounce) tomato soup (use two cans if you want a more squishy casserole)
• 8 ounces shredded Mozzarella cheese
• 2 red bell peppers, sliced
• 1 medium onion, sliced
• 1 pint red sauce of your choice (I just whipped up a simple one with tomato sauce, garlic, basil and oregano. Use a jar or can of sauce if you're feeling lazy)

Directions

1. Combine ground beef, onions and peppers. Cook in a skillet until beef is browned. Drain grease (Unless you're a huge fan of lots of grease and a super soggy casserole, then by all means, leave it in)
2. In a large bowl, combine meat, onion and peppers with stuffing mix and the tomato soup. Mix thoroughly. Transfer to a 13"x9" baking dish coated with cooking spray. Spread it into an even layer. Pour red sauce over the top. 
3. Bake at 350F for 30 minutes. 

That's not fake vomit, that's Good Times!

UPDATE: Here's the video for this recipe!

Too Damned Easy Stuffing Balls

     Sometimes you come across a recipe of such deceptive simplicity it boggles the mind. Years ago, while visiting friends in Kentucky, we went to a little restaurant called Cloud's Country Cooking in Salvisa. I was intrigued by their special of the day: Dressing Balls with Corn Pudding. I ordered it and was not disappointed. However, every time I came back there, it wasn't on the menu. I was left with no choice but to make them myself. Same for the corn pudding. It turns out the Dressing Balls were easier to replicate than I expected! I used chicken (they used turkey) and I changed up the name to "Stuffing Balls" since stuffing/dressing is a regional distinction. These are a whole lot of fun to serve. There's a lot you could do with these. If you were truly daring, you could even take my Chicken Cordon Bleu Stuffing Casserole and make them into stuffing balls! As always, any notes are in blue.

Too Damned Easy
Stuffing Balls

Ingredients

• 2 boxes pre-packaged stuffing (we generally choose some form of herb mix stuffing)
• 1-1/2 pounds pre-cooked chicken, chopped
• Gravy of your choice (I found a decent gravy recipe on Allrecipes to use)

Directions

1. Prepare stuffing according to directions (we make ours in the microwave as this tends to leave the stuffing damp and mushy, which is what were looking for in this recipe)
2. Throw the chopped chicken into the stuffing. Grab a handful of the chicken and stuffing mix (I hope you waited for the stuffing to cool. This step is hard to do with first and second degree burns on your hands) and form the mixture into a ball roughly the size of a tennis ball. (If you want to be truly fancy, make a pocket in a wad of stuffing and put some chicken in there. Then form a ball around the chicken center. Now you have a sort of Reverse Stuffed Cornish Hen thing going on)
3. Put onto a lightly greased baking sheet and cook at 350F for about 20 minutes. You are looking to create a nice, crunchy outside.

   

   Ready for the oven! Notice the consistent sizing of the stuffing balls.
   That's what happens when you cook after three Jim Beam and Ginger Ales.

4. Move stuffing balls to a plate and top with gravy.

Stuffing Balls with a heaping side of Jalapeno Corn Pudding!
Good Times!

Monday Recipe: Chicken Cordon Bleu Stuffing Casserole

     We've been trying to burn through some surplus ham for a few days now. This weekend I thought maybe I could make a chicken cordon bleu for dinner. Then I decided that was a lot like work. So naturally, I completely lost my mind and decided to completely wing a recipe loosely based on chicken cordon bleu. It turned out far better than I expected. It was a warm, tasty and satisfying meal. Truly, is there anything more definitive of the middle class than the humble casserole? This is super easy to make and the herbs really give it a nice pop of flavor.

Chicken Cordon Bleu Stuffing Casserole

Ingredients

• 3 cooked chicken breasts, cut into 1" cubes
• 2 cups cooked ham, diced
• 1 cup grated Swiss cheese
• 2 6-oz. boxes of Herb de Provence Stuffing Mix (if not available, you're going to need to add those herbs yourself)
• 1 can low-sodium Cream of Mushroom soup
• 2 cups chicken stock
• 1 tablespoon melted margarine

Directions

1. Preheat oven to 350F
2. In a large mixing bowl, combine all ingredients and toss so everything is coated
3. Pour into baking dish coated with non-stick cooking spray
4. Bake for about 35-40 minutes depending on how crispy you like the top.

Good times!

Monday Recipe: Bread Stuffing With Honey Crisp Apples (via Relish)

     We're heading back into Thanksgiving territory this week for another great side dish. When you think Thanksgiving side dishes, stuffing is usually the first thing to come to mind. No, not "dressing," stuffing. We don't deal in dressing in my house. You take food and stuff it into your mouth. Stuffing. Dressing sounds like you should be wearing the food.

Well, at least I'm not hungry any more.

     When it comes to stuffing, we've always been a Stove Top house. Nothing fancy. Maybe add some celery, onion and walnuts. When I was little, we used to stuff the bird, but then my parents became convinced we'd get trichinosis, or the collywobbles or something and started cooking the stuffing separately. I think it was actually the fact that my sister liked the stuffing crispy and not soggy. I'm not bitter. A couple of years ago, I found a new stuffing recipe and gave it a spin. The reason the recipe caught my eye was largely in part due to my mother. She had been banging on about honey crisp apples and how they were the Best Thing Ever. Being a good son, I decided to surprise her with honey crisp apple stuffing when we had her down for Thanksgiving. It was a hit and became a fixture at the holiday table. It's easy to make. It can be a touch pricey as honey crisp apples are generally around $2.50 a pound if you're lucky. If you have an ALDI near you, take a look there. They occasionally have honey crisp apples for $1.25 a pound. They tend to be a bit dinged up, but you're cutting them up and cooking them, so quit whining. 

Bread Stuffing with Honey Crisp Apples (via Relish)

Ingredients

• 1/2 cup (1 stick) butter
• 1 1/2 cups chopped onion (1 large onion)
• 1 1/2 cups chopped celery (about 6 ribs)
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon Freshly ground black pepper
• 12 cups torn artisan white bread (about a 1-pound loaf)
• 3 cups diced honey crisp apples (about 3 apples)
• 2 1/2 cups reduced-sodium turkey or chicken broth

Directions

1. Preheat oven to 375F. 

1. Melt butter in a medium skillet over medium-high heat. Add onion and celery; sauté until tender, about 12 minutes. Add sage, salt and pepper. 
2. Place bread in a large bowl. Add onion mixture, any liquid from cooking the vegetables, apples and broth; toss well. 
3. Transfer stuffing to a 13 x 9-inch baking pan and bake 20 minutes. Remove from oven and stir. If the stuffing seems too dry, add more broth. Return to oven and bake 20 minutes. Makes 12 cups.

Nutritional Info: Calories 240, Fat 11g, Sodium 580mg, Carbohydrate 31g