Place chicken, broth, onion, carrot, celery and fennel seeds in a medium saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until chicken is cooked through and vegetables are tender. Strain stock into a small saucepan.
Mix in cream; bring to a boil. Stir in thickener; cook 2 minutes until mixture thickens. Pour sauce over chicken and vegetables; stir to coat. Mix in parsley. Season to taste with salt and pepper.
Spoon chicken mixture into a 9-inch diameter dish pie plate. Lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim.
Bake 25 to 30 minutes, until crust is golden and baked through (Cover edges of dough with aluminum foil if browning too quickly). Makes 6 servings.
Preheat oven to 350°F. Grease a sheet pan or use a silpat.
Combine the egg whites, 2 tablespoons mayonnaise, mustard, bell peppers, chives, 2 teaspoons Old Bay seasoning, red pepper flakes and the zest of 1 lemon. Mix thoroughly and then fold in the crab meat. The mixture will be loose but will firm up when cooked. Form crab mixture into 8 cakes.
Heat a large skillet over medium high heat with 2 tablespoons oil. Fry the cakes for about a minute or so until golden brown. Flip browned side down and place in on the sheet pan. Bake for 10-12 minutes or until crab cake are firm to the touch.
Simple Aioli: Combine 1/4 cup olive oil mayonnaise, juice of 1 lemon, 1 tablespoon parsley and 1/2 tsp Old Bay seasoning. Whisk to combine and serve with crab cakes (tomatoes are optional and not included in the nutritionals).
Heat oven to 350°F. Butter an 11×7-inch baking dish.
Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add bread, parsley and thyme; toss gently.
In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
Chop and mince the clove of garlic and add it, along with the onion to a large 8-cup stockpot. Add the chopped celery, greens and mushrooms to the pot. Next, add the spices, veggie broth, coconut oil and water. Stir gently and turn on high on the stovetop, uncovered. Let it come to a rapid boil and cook 10 minutes.
Reduce the heat to medium for another 15 minutes. Then cook uncovered for an additional 15 minutes. Stir gently again, and turn down the heat to low; cover. Simmer, covered for 1 1/2 hours to develop a deep flavor. Turn off the heat and serve.
Toss butternut squash with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
In a large saucepot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.
Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.
Garnish with sour cream and/or toasted pumpkin seeds, if desired.
Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
For the turkey: Heat oven to 325°F. Place turkey on rack in large shallow roasting pan. Season turkey generously with salt and pepper and poultry seasoning. Add water to pan.
Roast, basting occasionally with pan drippings and adding more water if pan gets dry, until an instant-read thermometer inserted into the thigh but not touching bone registers 175° to 180°F and the stuffing registers 165°F, 3 to 4 hours.
If necessary, cover turkey loosely with heavy-duty foil during the last hour of roasting so it doesn’t get too brown. Transfer turkey to cutting board, cover loosely with foil and let stand 20 to 30 minutes before carving.
For the gravy: Combine giblets, water, celery, garlic, parsley, bay leaf and peppercorns in a large saucepan. Bring to a boil over high heat. Skim off the foam that rises to the surface. Reduce heat to very low and simmer until reduced to about 2 cups, 3 to 4 hours.
If you like, dice the giblets, and remove the meat from the neck to add to gravy. Strain; wrap in plastic. Refrigerate broth and giblets until ready to use.
Pour juices from roasting pan into a fat separator or glass measure; skim off fat. Add giblet broth to measure 3 cups. Add chicken broth, if needed; if you have more than you need, reserve for another use.
Place roasting pan on stovetop over two burners. Add pan-juice mixture and bring to a boil over medium heat, scraping up browned bits from bottom of pan. Stir in thickener and giblets and neck meat, if desired. Bring to a boil, stirring often.
Reduce heat to low and simmer until thick and flavors are blended, about 5 minutes. Season with salt and pepper to taste. Carve turkey and serve with the gravy and stuffing.
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
1/2 Pound mild Italian sausage, removed from casings
1/2 Cup unsalted butter
2 medium celery ribs, minced
1 medium yellow onion, minced
2 large eggs
1 Teaspoon dried thyme leaves
1 Teaspoon poultry seasoning or ground sage
1/2 Teaspoon ground pepper
8 Servings Atkins Cuisine Bread, cut into 1/2-inch cubes
1 Cup chicken broth
10 Pounds whole turkey, thawed, rinsed inside and out and patted dry
1 Tablespoon canola oil
Heat oven to 350°F.
Set a 12-inch skillet over medium high heat until hot. Add sausage and cook, breaking apart with a spoon, until browned, about 5 minutes. Transfer sausage and pan drippings to a bowl and set aside.
Melt butter in skillet. Add celery and onion; sauté until onion is translucent, about 5 minutes. Add to sausage.
Lightly beat eggs in a large bowl. Add thyme, poultry seasoning and ½ teaspoon pepper; stir until blended. Add bread cubes and toss gently to coat completely. Add sausage and vegetables and stock; stir gently to blend.
Stuff cavity of the turkey loosely with the bread mixture. Secure drumsticks together with cooking string or ties. (Don’t pack stuffing too firmly; it mist be fairly loose in order to cook properly.)
Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil, season with salt and pepper, cover loosely with foil and roast until juices run clear when turkey is pierced in the thigh with a sharp knife and the center of the stuffing registers at least 165°F, about 3 hours. After 2 ½ hours, remove foil and cut string between drumsticks and let stand 15 minutes before carving. Spoon stuffing into bowl and serve alongside.