We were at the Log Cabin a few weekends ago discussing Christmas baking with Santa – who apparently has a wonderous recipe for fudge that he has promised to share – and there were several other fudge receipes mentioned that seemed to be worth mentioning.  So, here is the first one provided by Jessie Turner who got it originally from Laura Dean:

Original Fantasy Fudge (microwave)

My Mom taught me to make this pudding (but not the Wild Turkey Sauce!) when I was about 9 years old.  I haven’t changed the recipe for the pudding.  She used to make a lemon sauce to pour over the sauce.  After I had my own kitchen, I tried many different sauces including lemon and raspberry.  One day I was making sauce for the bread pudding and thought that it might be make a really good sauce if I used some Wild Turkey.  I tried it and my dear husband loved it!   Now he always buys a bottle of Wild Turkey for me to keep in the Pantry.  This recipe can be doubled or tripled if you are making for a large group.

The day before, bread should be broken into chunks and left to dry out overnight.

Preheat oven to 350 degrees.  Using a pastry brush, spread butter evenly over the bottom and sides of a 13x9x2 inch Pyrex baking dish.  Set aside.  Put the bread chunks into a bowl and pour the milk over the bread.  When the bread has softened, crumble it into smaller bits and allow it to soak up all of the milk.  In a separate bowl beat the 3 eggs and the sugar with a whisk until mixture is smooth and thick.  Add raisins and vanilla.  Stir.  Pour this mixture over the softened bread chunks.  Combine well.  Pour this pudding into the buttered dish, spreading evenly with a spatula.  Place baking dish in a large shallow roasting pan.  Pour boiling water in the roasting pan to 1” deep.  Bake for one hour until a knife to the center of the pudding comes out clean.

Cut pudding into squares and cover with sauce or present sauce separately to be spooned over the pudding.

WILD TURKEY SAUCE

Melt butter in top of double boiler over hot but not boiling water.  Stir sugar and eggs together in a small bowl.  Add to the butter and stir for 3 minutes until all of the sugar dissolves and the eggs are cooked.  Do not let the sauce  come near to a boil or the eggs will curdle. Remove the pan from the heat and let the pudding cool to room temperature.  Add bourbon. 

This receipe was prepared by Dottie Gauvin for the first Sidney Museum and Arts Association $20/20 luncheon fundraiser and was extremely well received by everyone present.  The event itself was a great success as well!

In a large skillet, bring chicken broth to a boil; add boned chicken breasts. Cover; simmer 20 minutes or until chicken is tender (reserve ¾ cup chicken broth).  Cool chicken.  In medium saucepan over medium heat, melt ¼ cup margarine or butter.  Add onions and garlic; sauté until tender. Reduce heat to low.  Stir in flour, salt and pepper. Cook one minute until mixture is smooth and bubbly, stirring constantly.  Gradually stir in remaining chicken broth and half-and-half.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Remove from heat.  Add Parmesan cheese, wine and rosemary; stir until cheese is melted.

Heat oven to 325 degrees F.  Place chicken in ungreased 2 quart (12×8) baking dish. Cut artichokes in half and arrange around chicken.  Pour sauce evenly over chicken and artichokes.  Bake at 325 deg. F. for 25-35 minutes or until thoroughly heated.  In medium skillet over medium heat, melt 2 tablespoons margarine or butter, lightly sauté mushrooms.  Spoon over sauce.  Serve over cooked rice if desired.  Makes 6 servings.

This is the way I cook it for a group of more than 5, I increase all ingredients accordingly and:

On the day before you want to assemble this dish, cook as many chicken breasts as you think you will need by cutting in half and cooking 25-30 minutes in enough chicken broth (canned or homemade) to cover.  To the liquid add herbs (rosemary, poultry seasoning, sage, orgegano, parsley and basil to taste) while the chicken is cooking.  When done, remove from heat and drain, reserving the liquid to use as chicken stock.  Cover chicken and place in the refrigerator.

When you are ready to assemble the next day, cut the chicken in bit size pieces.  Place in large casserole dish and assemble the cut artichokes throughout the chicken.  Be sure you have increased the amount of sauce to cover all of the chicken then proceed with the remainder of the recipe.  Also be sure to increase the amount of mushrooms as it will take more than 2 cups, dependent upon the size of the dish.