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1/2 cup diced onion. 1/2 cup diced celery. Blended oil. 1/2 pound sausage. 4 cups of day-old bread. Your favorite recipe for chicken/turkey stock. Salt and pepper to taste
And if roasting potatoes in the oven wasn’t simple enough, we’ve made seasoning even simpler by using a flavor-packed packet of onion soup mix. Potatoes don’t get any better or easier than this.
Classic Stuffing. When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING. A good stuffing makes or breaks Thanksgiving ...
Breakfast sausage patties, frying in a pan Breakfast sausage links as part of a full breakfast. Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. [1] In the United States, the predominant flavorings used for seasoning are black pepper and sage.
Choucroute garnie, with Montbéliard, Strasbourg, Toulouse, Vienna sausages and potatoes. There is no fixed recipe for this dish [citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others.
In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille".
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