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• 1/2 cup milk (or use light cream)
• 1/2 cup water
• 1/4 cup apple juice (or use 3/4 cup apple juice)
• 1-2 small apples, peeled and cored and finely chopped
• 2/3 cup rolled oats
• 2-3 tablespoons brown sugar, or to taste
• 1 teaspoon cinnamon
• milk or light cream

Instructions:————————————————-

1. Place half and half cream, water, apple juice, chopped apples, rolled oats, brown sugar and cinnamon in a large microwave-safe bowl stir with a spoon.
2. Microwave on HIGH and cook until thickened and bubbly removing one or two times to stir.
3. Divide into two bowls.
4. Serve hot or warm then topped with milk or light cream and sprinkled with more brown sugar if desired.

Adding in 1 cup frozen thawed peas or corn is a great addition to this casserole, I also like to add in some cayenne pepper

• 1/2 cup butter
• 2 medium onions, chopped
• 1 large green bell pepper, seeded and chopped
• 1 large celery rib, diced
• 1/2 teaspoon dried sage
• 1 teaspoon poultry seasoning, or to taste
• 6 garlic cloves, finely chopped (can use less)
• 1/2 pound fresh sauteed sliced mushrooms (or can use a can of sliced drained mushrooms)
• 6 cups soft breadcrumbs, firmly packed
• 1 teaspoon baking powder,
• 3 eggs, slightly beaten
• 6 cups soft breadcrumbs, well packed
• 2-1/2 cups diced cooked chicken (can use more)
• 1 cup chicken broth (more if needed)
• salt and fresh ground black pepper, to taste
• 1/4 cup melted butter (can use more butter)
• grated Parmesan cheese

Instructions:——————————————–

1. Preheat oven to 350 degrees F.
2. Butter an 11 x 7-inch or a 13 x 9-inch baking dish or any size that will hold the stuffing (only grease the dish with butter or margarine not cooking spray).
3. In a skillet melt butter over medium-high heat.
4. Add in onions,  green pepper, celery, sage and poultry seasoning until softened (this may take about 6 minutes).
5. Add in garlic and cook for 2 minutes.
6. Mix in the sauteed mushrooms then remove from heat to cool slightly.
7. Mix the baking powder, eggs, breadcrumbs and diced chicken.
   
8. Add in the chicken both; toss co combine (if the mixture seems dry add in more chicken broth).
   
9. Season with salt and pepper, adding in more sage and poultry seasoning to taste if needed.
   
10. Transfer mixture to prepared baking dish
11. Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.
12. Cover with foil and bake in preheated oven for 30 minutes.
13. Uncover and bake for another 20 minutes
    

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird and you will taste only the turkey not any extra herbs or flavorings that are added in to some brines, you may omit the garlic but I strongly suggest to add it, only kosher salt for this!

Yield 32 cups

Ingredients:

• 32 cups warm water (2 gallons)
• 1 cup kosher (must use kosher salt ONLY)
• 1 1/2 cups light brown sugar (well-packed)
• 2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
• 3-4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
• 2 tablespoons worcestershire sauce (optional)
• 1 whole turkey (up to 20 pounds)

Instructions:—————————————————

1. In a large bucket or container mix together the warm water with brown sugar and salt; stir until no salt and sugar granules remain in the water (make certain to use very warm water so that the salt and sugar will dissolve easily and completely).
2. Add in Worcestershire sauce, peppercorns, and garlic; stir until the worcestershire sauce is combined.
3. Cool the water until almost room temperature.
4. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
5. Place in refrigerator for 24 hours,.
6. Remove the turkey from the brine and rinse the turkey thoroughly under cold running water.
7. Pat dry and continue with desired turkey recipe.
   

These chicken balls and sweet and sour sauce are just as good if not even better that the ones  served at a Chinese restaurant, they make a great weekend snack or can be served as appetizers…you may double the batter recipe and use 8 chicken breasts, I would only increase the salt and garlic to 1-1/2 teaspoons

These are very addictive and won’t be around long!

SWEET AND SOUR SAUCE

• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar
• 3/4 cup cold water (or can use unsweetened pineapple juice or use half each)
• 5 tablespoons cornstarch

CHICKEN BALL BATTER

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon seasoned salt (or use white salt)
• 1 teaspoon garlic powder (optional, I like to add it in)
• 1/2 teaspoon cayenne pepper, optional or adjust to suit heat level
• 1/2 cup plus 2-1/2 tablespoons water
• oil (for frying)
• 4 boneless and skinless chicken breasts, cut into bite-size pieces
• seasoned salt(optional)

Instructions:——————————————-