CHICKEN AND SAUSAGE MEATLOAF RECIPE - FOOD.COM
Ground chicken spiced with pork breakfast sausage, onion and red bell pepper. A creamy sauce made with cream of chicken mushroom soup, evaporated milk and a hint of poultry seasoning adds a homey touch. Posted to Ready, Set, Cook #3
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Meatloaf: Place chicken, sausage, onion, pepper, pine nuts and bread crumbs in a large bowl.
- Mix together, evaporated milk and egg and pour over bowl ingredients.
- Season with salt and pepper and mix with fingers.
- Place in a loaf pan and bake 60 minutes.
- Drain off fat and let sit 5-10 minutes before slicing.
- Sauce: While the meat is sitting, combine sauce ingredients in a small pan, stir over medium high heat until smooth and hot.
Nutrition Facts : Calories 671.2, FatContent 47.4, SaturatedFatContent 14.5, CholesterolContent 243.9, SodiumContent 1053.2, CarbohydrateContent 12.8, FiberContent 0.9, SugarContent 1.4, ProteinContent 47
CHICKEN, SAUSAGE AND PEPPERS RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
Nutrition Facts : Calories 335, FatContent 14 grams, SaturatedFatContent 7 grams, CholesterolContent 95 milligrams, SodiumContent 891 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 36 grams
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