Smothered, Stuffed or both.. Hella Good food.

Char | Posted on March 1, 2021 |

I’ve decided to bring back the tradition of Sunday Dinner in my home as much as possible.
Granted the way my life is set up it won’t be like how my Mom Mom was where it is every Sunday without fail.

This week I made Stuffed Chicken Breasts,
Slow cooked Beef Neck Bones
Mashed potatoes
Broccoli and green beans
a Turkey gravy with spinach and tomato sauce
and Homemade Gouda Cheese Biscuits

First before I get into sharing a few of the ingredients and cooking instructions..
Let me say IT WAS DELICIOUS, my significant other says it is now his favorite meal.

For the Chicken Breasts:
Marinate them.You can create any Marinate mixture you like.Just make sure that it includes seasoning, vinegar or italian
dressing and a little oil. On Chicken I also normally add a little Soy sauce or Worcestershire to the mix. Seal them up
in zip lock bags for at least 4 hours.

We also Marinate the Beef and for longer. I marinated the Beef neckbones for about 12 hours(beginning the night before)
. Same idea on marinate as above, only with some mustard and more vinegar added. Also you can go stronger on the
seasoning with beef.

Next the Stuffing mixture for the Chicken. The mixture I use is very similar in ingredients to the Italian
Panzanella salad.
I took a long French Bread loaf and cut it into small pieces
placed on a baking sheet with oil and baked till crisp, not brown, not burnt.. just crisp.
I also included, sliced cleaned leeks, white sweet onion finely diced,small slices of mini sweet peppers and tomatoes
and sliced spinach leaves. Mix them all together mixing with some Balsamic.
Also you will place tomato ,mozzarella and gouda cheese in each piece when you stuff.

You will also need Butchers twine and a tenderizing mallet.

The purpose of the tenderizing hammer is that you will need to split the marinated breasts down the middle(DO NOT CUT
IT IN HALF JUST SPLIT) Then you take the hammer and pound your meat nice and flat, it’ll make it cook better,
be more tender and create more surface area for placing the stuffing in and folding it.
Next you will use the Butchers twine to tie the pieces shut.

Splash each piece with Balsamic.

Cover with foil and cook at 350 the first hour and then 225 the last 20 min.

To make your gravy (sauce)
I used the gelatinous leftover Turkey gravy from my Smothered Turkey Wings earlier this week.

(I cut my Turkey wings into sections,you know.. the flat,the drumstick and wingtip.
You will use all the flats and drumsticks to cook the wings(Short video of the Turkey wings from earlier in the week
in this post) but you will use those 3 tips to make the Turkey stock.
Add some liquid smoke, the wing tips, oil and some water to a pot.Add some salt and orange pepper old bay and some
Bay leaf. Cover and let boil for about 3 hours. I like to make sure I got all the flavor out.
Next make your Roux. I make mine using flour,butter,cream and a little water. Whisk till smooth and pour in while whisking the
Turkey stock that was in the pot. Once thickened remove from heat. You must add the Roux while the pot is boiling.)

I then added while at a low boil…( we are back to the sauce for the Stuffed Chicken now)
heavy Buttermilk
spinach leaves and slices of Roma Tomato
Butter and smoked paprika
Cook time 25 min since the stock and roux already exist as parts of the leftover smother it is being created from.

For the Beef when it goes in the slow cooker(It will need to slow cook at 250 degrees for 5 hours)
It was already marinated.
Now we add curry powder,all spice powder, diced onion..salt
let that cook that way for 3 hours
In the last 2 hours add, ketchup,some Sweet Baby Rays(only because I didn’t feel like making my own BBQ sauce from scratch
today..but there are posts where I make my own and explain it) and stir and cover and let finish slow cooking for 2 hours.

Mashed potatoes
I simply boiled till soft.
Left skins on and places chopped into halves the pieces along with
Buttermilk,1 stick butter and salt into the Food Processor and whipped till silky smooth.

The Broccoli and Green beans,
I used fresh, added vinegar,salt, old Bay and cooked on 250 for 45 min.
I cooked in my pressure cooker, also there was Liquid smoke added about 2 teaspoons full.
Once done,pour in melted butter mixed with Smoked Paprika.

Last but not least.. Gouda Cheese Biscuits
I made my dough using my food processor
2 cups all purpose flour
1 Tablespoon salt
2 tablespoons Baking Powder
1/4 bag of shredded Gouda Cheese a small bag so like 1 cup of it.
1 egg
1/2 stick room temperature butter
1 and 1/2 cups of buttermilk

Once processed into a dough ball, I spread onto a floured surface and kneaded with my hands.
You want to Knead but not so long because you want a flaky non dense biscuit.

Let the dough sit for 30-40 min

Once its proofed you will want to roll out to an even thick slab.
Use your circular pastry cutter to make the biscuits.

Add oil and flour to the bottom of your baking pan and place in the oven at 425 degrees.
Bake till they rise and get a nice flaky texture to them.

Once done take them out and smear butter on the tops to add more flavor and a pretty shine.

Once ready to serve your Stuffed Chicken Breasts.
Cut the strings or take out the Toothpicks. Do not serve with that on there.
And pour your gravy on each piece.

Also add the gravy to the mashed potatoes when plating.

I served the leftover bread salad mixture under my stuffed chicken Breasts.

Enjoy!

Chef Charlene Sauce