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"Cornbread and ground turkey (or beef, pork, or even crumbled tofu) is showered in my patented Bell seasoning blend. The stuffing is baked until browned and served with all the fixins: sour cream ...
To make this a stuffing vegetarian, leave out the turkey, bump up the quantity of mushrooms and use vegetable broth instead of chicken. Al Roker's Sausage and Chestnut Cornbread Stuffing by Al Roker
Use homemade (or store bought) cornbread or muffins and cook along with the usual suspects: onions, sage, celery, poultry seasoning, chicken stock, parsley, salt and pepper. To make this stuffing ...
Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly. Spoon the stuffing mixture into a 2-quart shallow baking dish. Arrange the turkey over the stuffing. Pour the gravy over the turkey.
A supply of Bell's Seasoning on a local grocery shelve. Bell's Seasoning, a Thanksgiving staple for 150 years, made in Weymouth, Ma. at the now shuttered Brady Enterprises plant.
Begin checking for doneness after 4 hours of roasting time. Let the turkey stand for 10 minutes before slicing. Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling. Serve the gravy with the turkey and stuffing. *Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing ...
Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer for about 30 minutes. To finish the soup, stir in the peas and simmer for ...
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