Whether roasting poultry, grilling, or doing a quick sauté, this mix of herbs will enhance the flavor from ordinary to delicious! It also works well with pork. Here are a few of the ways I use Herbs for Poultry:
Roasting a Turkey or Chicken:
Before roasting, lightly coat the skin with a little melted butter or olive oil.
Liberally sprinkle the Herbs for Poultry over the bird, rubbing them into the skin, with the addition of a little pepper and salt if liked.
Toss a teaspoonful of herbs into the cavity and, for some additional flavor, cut a lemon in half and place that in the cavity as well.
Gluten-free Rice Stuffing:
2 cups of long grain rice
4 cups of water
1 heaped teaspoon of Herbs for Poultry
1 tbsp. olive oil
Salt and pepper to taste
1 medium onion, sliced
1 cup of mushrooms, sliced
2 cups of celery, sliced
¼ cup of melted butter.
In one pot, cook the rice with water, herbs, olive oil and salt to taste for about 35 minutes until tender.
While the rice is cooking, sauté the onion, mushrooms and celery in the melted butter.
Season with salt and pepper and some additional herb mix.
Another tasty option is the addition of ½ cup diced, dried apricots and ¾ cup of chopped, toasted pecans.
Combine the cooked rice and vegetables, place in a covered casserole dish and bake for about 40 minutes in a 350˚oven.
Follow the above recipe, but instead of cooked rice, use 6 cups of dried bread cubes or unseasoned stuffing croutons.
When combining with the vegetable sauté, add 2 ½ cups chicken stock to moisten the bread and 2 tsp. Herbs for Poultry Mix.
As this dish is quite moist, there is no need to cover it during baking.
Optional: add several rashers of cooked bacon, sliced into 1” pieces, or use ½ # cooked Italian sausage meat.