1665 Cal (8x 208)

1 Tbsp. canola oil
1 cup celery, finely chopped (4 stalks)
1 cup red onion, finely chopped (1/2 large onion)
1 lb. ground chicken
1 egg
1 cup panko bread crumbs
1 cup dried apples, finely chopped (4 oz.)
1/2 cup Poblano pepper, finely chopped (1 pepper)
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. Worcestershire sauce

  • Saute celery and onion in canola oil for 5 minutes.
  • Combine with chicken, egg, panko, apples, Poblano, salt and pepper and mix thoroughly.
  • Top with Worcestershire sauce and bake at 350F for 1 hour, until temperature reaches 160F.
  • Slice and serve with Tarragon Tomato Gravy

Tarragon Tomato Gravy

1 cup red wine
2 beef bouillon cubes
15 oz. stewed tomatoes
1 Tbsp. fresh tarragon, finely chopped
1/4 tsp. salt

  • Simmer wine in small saucepan and dissolve bullion cubes. Simmer for 20 minutes.
  • Add tomatoes, tarragon and salt, and bring to a full boil. Reduce heat and simmer for 20 minutes.

Source: Tupelo Honey Cafe Cookbook, p 132.