After years of searching and testing, I have finally found the perfect fake chicken for chicken salad, and thus, I have created a delicious (if I do say so myself) fake chicken salad recipe.

Ingredients

• 1 bag of Quorn Tenders (meatless chicken product that looks like bites of chicken)
• 2 Tbs. Mayonnaise
• 2 Tbs. Sour Cream
• 2 Celery Stalks (chopped)
• 2-3 Green Onions (chopped)
• 2-3 Hard Boiled Eggs (optional)
• Splash of Dijon Mustard
• 1-2 Tbs. Pickle Relish (based on your taste preferences)
• Salt & Pepper to taste
• Garlic Powder to taste

Method

1. Cook Quorn Tenders in microwave until they are defrosted.  I put them in the fridge after cooking them because I wanted my chicken salad to be cold, but you could process to the next step with warm Tenders.
2. Mix Tenders, mayonnaise, sour cream, celery, green onions and eggs together.
3. After you have the main ingredients, you can start to add the pickle relish, salt and pepper and garlic powder to taste.
4. I used very little garlic, but quite a bit of salt and pepper.
5. I also through in a bit of Dijon mustard for extra flavor.

I suggest you enjoy this wonderful concoctions on a croissant, but it is nearly as good on regular bread.

Dressing and stuffing don’t have to be included in that list though, as we have an awesome recipe here that can steal the show. This recipe will serve enough for a hungry family at Thanksgiving (5-6 people all getting full servings at least).

Stuffing/Dressing Ingredients

• 2 tbsp butter
• 4 stalks diced celery
• 2 Italian Tofurkey Sausages (diced)
• 3 soy link sausages (morning star)
• 1 tbsp olive oil
• 1 white onion (diced)
• 1 stalk fresh sage
• 2 cups vegetable broth
• 14oz package of herb seasoned stuffing mix (pepperidge farm)
• kosher salt, peppe

Ingredients for Diane Sauce

• 2 cloves of Garlic, finely diced
• 1 white onion
• olive oil
• butter
• vegetable broth
• 1 cup loosely chopped mushrooms (portobellos, porchini, or baby-bellos are fine)
• Red Wine
• A1 sauce
• Dijon Mustard
• 1/2 cup cream (or half n’ half)
• Salt, Pepper

Dressing/Stuffing Method

1. Preheat oven to 400 degrees
2. In shallow frying pan, saute sausages in 2 tbsp of butter and 1 tbsp olive oil until browned
3. In a deeper pan/pot, saute the onion and celery, mixing for about 3-4 minutes
4. Add sausage to onion/celery mix, stir for 3 mins
5. Add sage and vegetable broth, mix well for 2 mins.
6. Add stuffing  mix and 1 tbsp of kosher salt
7. After mixing well for a couple of minutes, taste, and add salt/pepper as necessary
8. The mixture should be more wet than you think you need it to be, as the moisture will cook out when it’s in the oven.
9. Put mixture into baking dish, put into oven for 15-20 minutes, or until crunchy on top.

Diane Sauce Method

1. In frying pan, saute add 2 tbsp butter, 1 tbsp olive oil, and saute the onions and garlic until the onions are translucent
2. In the shallow frying pan that had the sausage mix, add vegetable broth..just enough to get the bits from the sausages off the pan. (medium heat)
3. Transfer the onions/garlic to the sausage/broth pan
4. Add mushrooms
5. Add 1/4 cup of wine, stir well.
6. Add 2 tbsp A1 steak sauce and 1 tbsp mustard
7. Add cream, stir well, and turn pan to low heat.
8. Simmer for 15-20 minutes, continuing to stir so it doesn’t stick to the base of the pan.
9. Taste regularly, add salt/pepper as necessary.
10. Add cream as necessary to get consistency you want (gravy versus a more chunky topping)

• Baby arugala & romaine lettuce
• strawberries
• goat’s cheese
• olive oil
• red wine
• candied walnuts
• balsamic glace vinegar (thicker than regular balsamic vinegar dressing)…(these are also available in pre-flavored varieties, like raspberry, strawberry etc if you prefer)

Method

• Chop lettuce into bite size pieces, mix together well
• slice strawberries thinly
• top the lettuce with strawberries, crumble goat’s cheese on top
• add walnuts if desired
• add dressing, salt and pepper to taste

Dressing Method (this will make enough for several salads)

• in bowl, add 1/2 cup of balsamic vinegar glace, 1/2 cup of olive oil
• add splash of wine (or more if you prefer)
• Mix well, and quickly drizzle on top of salad before it seperates

• Fresh baked loaf of bread
• Organic tomato sauce (canned)
• Italian Seasoning
• Basil
• Garlic Salt
• 1/4 white onion
• 1/2 large tomato
• mozzarella cheese (grated)
• parmesan cheese (grated)
• butter
• red wine
• garlic salt
• olive oil

Method

• Pre-heat oven to 400 degrees
• Cut tomato into large chunks
• dice onion
• sautee onion with butter in pan
• mix italian seasoning, basil, garlic salt, splash of wine into the tomato sauce in a bowl (excess of this is great on pasta)
• brush the bottoms of the bread with olive oil (if you have an olive oil with basil, this is good too)
• put desired amount of sauce mixture, then onions, then tomatos, then cheeses on top (unbrushed side) of bread
• bake at 400 degrees until cheese melts and turns golden brown. This should take around 5-10 minutes at most
• Remove from oven and enjoy!

• 4 small tomatoes (chopped)
• 3 avocados (diced)
• 1 small red onion (diced)
• 1 handful of fresh cilantro (diced)
• 1/2 cup of sour cream
• 2 tsp salt (more or less to taste)
• OPTIONAL: chilli powder

Method

• Clean hands….soap….purell…whatever you want to do…just have clean hands (and fingernails)
• Combine all ingredients in large mixing bowl
• With your clean hands, mash all ingredients together, squeezing avocados and tomatoes so they mix into a “dip” consistency.
• If you like more chunky guacamole, don’t mix so much, and maybe use less sour cream.
• If you like a more smooth consistency, add more sour cream and really dig in to mash all the chunks of tomato and avocado down into a paste. You may also want to peel the tomatoes too.
• Add chili powder to give some heat
• Serve with tortilla chips