Ingredients
Stuffing
- ⅓ cup Yellow onion diced
- ⅓ cup Celery diced
- 1 TBSP Butter
- ¼ tsp Poultry seasoning
- Black pepper to taste
- Salt to taste
- 2 cups Dry bread cubes
- ¾ cup Chicken broth
- ¼ TBSP Fresh herbs any combination of sage, thyme, or rosemary
Sweet Potato Casserole
- 1½ lbs Sweet potatoes peeled and cut into cubes
- 2 TBSP Butter softened
- 1 TBSP Maple syrup
- ½ tsp Ground ginger
- ¼ tsp Ground cinnamon
- pinch Ground nutmeg
- ¼ tsp Vanilla extract
- ¼ tsp Salt to taste
- Black pepper to taste
- 1 cup Mini marshmallows
Cranberry Sauce
- 2 cups Fresh cranberries sub frozen if needed
- ½ cup Sugar
- ½ cup Water
Roasted Chicken
- 20 oz Chicken breast on the bone
- 2 tsp Extra-virgin olive oil
- ½ tsp Fresh rosemary minced
Gravy
- ½ cup Chicken broth
- 1 TBSP All-purpose flour dissolved in an equal amount of water to form a paste
House Salad
- 4 cups Spring mix
- ½ cup Grape tomatoes halved
- ¼ cup Cucumber sliced
- ¼ cup Red onion thinly sliced
- Your favorite salad dressing
Ginger Beer
- 16 oz Ginger beer
Instructions
For the stuffing:
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
- In a large bowl, combine the bread cubes, onion mixture, parsley, and fresh herbs.
- Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
- Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
- Bake for 35 minutes, then uncover and bake for an additional 10 minutes.
Make the sweet potato casserole:
- Preheat the oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender.
- Drain well and transfer to a food processor; puree until smooth.
- Add butter, syrup, ginger, cinnamon, nutmeg, salt, and pepper; pulse to combine. Transfer to a prepared dish, top with marshmallows, and bake until golden brown on top, about 10 minutes.
Make the cranberry sauce:
- Place the cranberries in a colander and rinse them if using fresh. Pick out and discard any damaged or bruised cranberries.
- Add water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
- Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- Remove the pot from heat. Let it cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
- Make the chicken:
- Pat the chicken dry with paper towels. Rub the outside with oil and season with rosemary, salt, and pepper. Massage the seasoning into the chicken. Place on a baking sheet.
- Roast in the oven to a golden brown, crispy skin to an internal temperature of 160°F (71°C) using a thermometer. Then set aside to rest for 5 minutes. Then slice. Save half for tomorrows lunch.
Make the gravy:
- Pour all of the drippings from the chicken into a saucepan.
- Add the broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let it simmer until the liquid thickens into a smooth, thick gravy.
- Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
Make the Salad:
- Portion the ingredients for the salad. Drizzle with your choice of dressing.
Serving:
- Serve the chicken with gravy, stuffing, sweet potato casserole, cranberry sauce, salad, and ginger beer.
Nutrition
Calories: 1126kcal | Carbohydrates: 191g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1296mg | Potassium: 1862mg | Fiber: 16g | Sugar: 113g | Vitamin A: 50284IU | Vitamin C: 51mg | Calcium: 193mg | Iron: 5mg
Rosemary Chicken
Ingredients
Stuffing
- ⅓ cup Yellow onion diced
- ⅓ cup Celery diced
- 1 TBSP Butter
- ¼ tsp Poultry seasoning
- Black pepper to taste
- Salt to taste
- 2 cups Dry bread cubes
- ¾ cup Chicken broth
- ¼ TBSP Fresh herbs any combination of sage, thyme, or rosemary
Sweet Potato Casserole
- 1½ lbs Sweet potatoes peeled and cut into cubes
- 2 TBSP Butter softened
- 1 TBSP Maple syrup
- ½ tsp Ground ginger
- ¼ tsp Ground cinnamon
- pinch Ground nutmeg
- ¼ tsp Vanilla extract
- ¼ tsp Salt to taste
- Black pepper to taste
- 1 cup Mini marshmallows
Cranberry Sauce
- 2 cups Fresh cranberries sub frozen if needed
- ½ cup Sugar
- ½ cup Water
Roasted Chicken
- 20 oz Chicken breast on the bone
- 2 tsp Extra-virgin olive oil
- ½ tsp Fresh rosemary minced
Gravy
- ½ cup Chicken broth
- 1 TBSP All-purpose flour dissolved in an equal amount of water to form a paste
House Salad
- 4 cups Spring mix
- ½ cup Grape tomatoes halved
- ¼ cup Cucumber sliced
- ¼ cup Red onion thinly sliced
- Your favorite salad dressing
Ginger Beer
- 16 oz Ginger beer
Instructions
For the stuffing:
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
- In a large bowl, combine the bread cubes, onion mixture, parsley, and fresh herbs.
- Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
- Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
- Bake for 35 minutes, then uncover and bake for an additional 10 minutes.
Make the sweet potato casserole:
- Preheat the oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender.
- Drain well and transfer to a food processor; puree until smooth.
- Add butter, syrup, ginger, cinnamon, nutmeg, salt, and pepper; pulse to combine. Transfer to a prepared dish, top with marshmallows, and bake until golden brown on top, about 10 minutes.
Make the cranberry sauce:
- Place the cranberries in a colander and rinse them if using fresh. Pick out and discard any damaged or bruised cranberries.
- Add water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
- Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- Remove the pot from heat. Let it cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
- Make the chicken:
- Pat the chicken dry with paper towels. Rub the outside with oil and season with rosemary, salt, and pepper. Massage the seasoning into the chicken. Place on a baking sheet.
- Roast in the oven to a golden brown, crispy skin to an internal temperature of 160°F (71°C) using a thermometer. Then set aside to rest for 5 minutes. Then slice. Save half for tomorrows lunch.
Make the gravy:
- Pour all of the drippings from the chicken into a saucepan.
- Add the broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let it simmer until the liquid thickens into a smooth, thick gravy.
- Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
Make the Salad:
- Portion the ingredients for the salad. Drizzle with your choice of dressing.
Serving:
- Serve the chicken with gravy, stuffing, sweet potato casserole, cranberry sauce, salad, and ginger beer.
Nutrition
Calories: 1126kcalCarbohydrates: 191gProtein: 29gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 106mgSodium: 1296mgPotassium: 1862mgFiber: 16gSugar: 113gVitamin A: 50284IUVitamin C: 51mgCalcium: 193mgIron: 5mg
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