PHEASANT AND STUFFING

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PHEASANT AND STUFFING

Cook Time: 60

Serving Size: 6

Ingredients

  • 2 CANS CREAM OF CHICKEN SOUP
    1 CUP OF MILK
    7 OZ PKG PEPPERIDGE FARMS STUFFING (CHOICE OF FLAVOR IS UP TO YOU)
    1/2 CUP MELTED BUTTER
    1 CUP CHICKEN BROTH
    2 PHEASANTS BOILED AND BONED. BOIL IN WATER UNTIL MEAT IS EASY TO REMOVE (40-60MIN.) LET COOL AND REMOVE MEAT

Instructions

  1. HEAT OVEN TO 350
    IN A 9X13 PAN ARRANGE PHEASANT PIECES
    IN A SMALL BOWL, COMBINE SOUP AND MILK; POUR OVER PHEASANT.
    SPRINKLE STUFFING MIX OVER MEAT MIXTURE.
    IN SMALL PAN COMBINE CHICKEN BROTH AND MELTED BUTTER AND BRING TO BOIL, POUR OVER STUFFING
    BAKE ONE HOUR

Notes

I USE PHEASANT PIECES AND PUT IN CROCK POT IN MORNING, COVERED WITH WATER, INSTEAD OF BOILING IN WATER.

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