YORK, Pa. — You might need to bust your stretchy Thanksgiving pants out early for Olivia's latest concoction.
A delicious Chicken Dinner Melt, served with a cranberry Dijon spread and a savory pumpkin casserole, embraces fall flavors.
Turkey Day can't come fast enough after getting a taste of this loaded sandwich!
Chicken Dinner Melt
Ingredients
2 cups, stuffing
4 each, grilled chicken tenderloins
4 slices, smoked Gouda cheese
4 slices, smoked provolone cheese
4 tablespoons, mayonnaise
4 slices, thick cut homemade bread
4 tablespoons, garlic butter
Directions
Assemble the sandwich and grill both sides until golden brown.
Stuffing
Ingredients
2 cups, celery, finely chopped
1 cup, leeks, finely chopped
2 cups, onions, chopped
4 cups, dried bread
1 1/2 cups, heavy cream
2 tablespoons, fresh thyme
2 tablespoons, fresh sage
1 tablespoon, rosemary
1 tablespoon, dried oregano
Pinch, sea salt
1 teaspoon, black pepper
1/2 cup, garlic butter
2 cups, chicken stock
3 tablespoons, brown sugar
Directions
Sauté on medium-high heat the celery, onions and leeks, along with the garlic butter, until translucent. Add the sage, thyme, salt, pepper and oregano. Toss in the dried bread. Add the heavy cream and chicken stock. Stir until everything is equally moist. Bake the stuffing in a preheated oven at 350 degrees Fahrenheit until the top browns.
Cranberry Dijon
Ingredients
1 cup, fresh cranberries
1 cup, dried cranberries
1/2 cup, brown sugar
3 tablespoons, honey
3 tablespoons, hibiscus leaves
1 orange
1 lemon, zested and juiced
1/2 teaspoon, ground cloves
2 star anise
1 teaspoon, cinnamon
1 cup, Dijon mustard
2 cups, apple cider
Directions
Place the cranberries in a pot placed on medium-high heat. Cook them for approximately five minutes, mashing with the whisk as you go. Add the remaining ingredients, except the Dijon. Bring everything to a boil. Add the Dijon. Taste test the concoction in case you need more sweetness; simply add either brown sugar or honey to taste.
