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Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
Add eggs, parsley and poultry seasoning; stir to combine. If mixture seems dry, add more stock, ¼ cup at a time. Season with remaining 2 teaspoons salt and 1 teaspoon pepper.
The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...
The recipe does take some time, but it also makes a lot (about 60) and Martha says they freeze well. She suggests calling in a friend to help so you can have a fun cooking day and some tasty food ...
Martha Stewart's Candied Bacon by Martha Stewart This brunch favorite is sweet, savory and a little spicy. The brown sugar and cayenne add multidimensional flavor and help cut the richness of the ...
The bread has colorful dyed eggs baked right in making it a festive dessert and centerpiece all in one! This Easter bread recipe is a sweet spring tradition. ... Martha Stewart has never hosted ...
Martha Stewart's career has spanned almost half a century, and it all started with a decision to pivot to food after moving to Westport, Connecticut in 1971. Here, photos reveal some of her most ...
Martha Stewart's Creamy Benedictine Dip by Martha Stewart This dip creates a beautiful balance of fresh, bright flavors and rich, creamy texture. Cooling cucumber, a hint of heat and a velvety ...