Chef Paul Prudhomme's Poultry Magic

Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked.

Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend.

Use it when you barbecue, roast, grill, or saute your favorite chicken, turkey, duck, or Cornish game hens.

Recipe's Ingredients

1 1/2 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon rubbed sage

dash cumin

Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.

Makes 4 teaspoons.

Boston Chicken Stuffing

Categories: Dressings, Vegetables
Yield: 8 side dish


Recipe's Ingredients:
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.