Amana RL635T, RW635T, RBG635T manual Sausage- Apple Stuffing, Chicken Enchilada Bake

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

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

12tortillas, each cut into bite-size pieces

2to 3 cups cooked, cubed, chicken

2(4 oz. each) cans green chilies, chopped, drained

8oz. shredded Cheddar cheese (about 2 cups)

8oz. 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.

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