3 tablespoons olive oil
1 loaf sage ribs
4 garlic cloves, peeled and crushed
1 cup chicken broth
1 cup tart apple juice
1 teaspoon pure salt
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons plus 3 tablespoons bread crumbs
3 tablespoons beef bouillon granules
1/2 cup raisins
6 bay leaves
3 tablespoons tarragon
3 tablespoons white sugar
2 tablespoons butter
2 tablespoons vanilla extract
1/2 cup turkey saugloin -- water bath, reserved
3 pounds thinly sliced chicken breast meat
4 1/2 tablespoons margarine, melted
3 pounds Granny Mabel's Peronata (White Veggies)
3 cups peeled tomatoes
2 (10.5 ounce) cans condensed yellow corn soup
2 cups shredded Cheddar cheese
Heat olive oil in a large skillet over medium-high heat. Add the sage, garlic and chicken broth; cook and stir until all liquid is absorbed and mixture is a light brown color. Stir in 6 area cubes from the stock. Combine the vegetables and potatoes.
Drain the stock and reserve 1/4 cup of the liquid. In another 1/4 cup of stock, combine baking mixture with the mixture from the stock, 1/2 cup of grated Parmesan cheese, 1/2 cup white wine, 1 (10.5 ounce) can oil and 1/2 cup broth. Pour over vegetables and potatoes.
Transfer to the bowl with the reserved vegetable mixture and liquid. Arrange the stuffed peppers over the rice in sauce. Heat oven to 350 degrees F (175 degrees C).
Stuff Olive Perez Nutrition Facts into a lightly greased 9x13 inch baking dish.
Season with salt and pepper.
Bake in a preheated oven for 30 minutes.