Beet Berry Relish with a Stuffed Roasted Chicken

Okay as you all know I have a giveaway going on this week with Aunt Nellie’s and as promised another fabulous recipe Beet Berry Relish Served with a Roasted Chicken. Now Don’t forget to enter!!! BY Saturday November 13, 2010 LEAVING A COMMENT ON THE SMOTHERED PORK CHOPS POST.

Winner will be announced On Monday November 15, 2010

Beet Berry Relish
1 cup of Pomegranate Juice
1 Jar of sliced Ruby Red Beets Chopped
2 cup of Cranberries (1 Bag)
1 cup of Sugar

Drain Ruby Red Beets and Chop.

Take all 4 Ingredients place in a sauce pan and bring to a boil,  then reduce heat and boil for an additional 10 min.

Roasted Chicken
1 5-7 pound Chicken
1 teaspoon garlic powder
3 Tablespoons Salt for cleaning Cavity
1 teaspoon Salt and Pepper
1 Tablespoon Olive Oil




Stuffing
½  Bag of Pepperidge Farm Herb Seasoned Stuffing 1 Lb. Stay Fresh Bag
1 Granny Smith Apple about a cup
1 Onion chopped about 3/4 of a cup
1 ½ cups of celery chopped 3 stalks
1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined.
Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.




I served with it Mr. Fix It’s Mashed Potatoes It Was Fabulous!

Bon Appetite!

Enjoy!

Mrs. Mix It