If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.
This recipe has been a favorite in my family passed down from my grandmother to my mother, from my mother to me and from me to my daughter.
Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
This treatment of an ever-popular homey favourite turns it into an upscale treat.
Dip into your store of Asian ingredients — soy sauce, rice vinegar and peanuts — to give chicken breasts a taste of Thai. Then pair with handy rice or rice noodles and a pickup vegetable, such as bok choy or broccoli.
Serve with basmati rice, or for added fibre and a nuttier taste serve with our easy Herbed Brown Rice (recipe link below).
Basmati rice, a long-grain rice with a wonderfully toasty, nutty flavour, is available in health food stores, Indian markets and some supermarkets.
