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For Kish's stuffing, you’re going to need olive oil, yellow onions, celery, sage, garlic, cornbread, day-old white sandwich bread, flat-leaf parsley, kosher salt, black pepper and chicken stock.
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Although sourdough or plain white bread is traditionally used in stuffing, many people use cornbread instead. Cornbread makes for a super flavorful, Southern-inspired stuffing base and perfectly ...
2 lb good-quality white sandwich bread, cut into 1-inch cubes (20 cup) 4 inner celery ribs, finely diced (1 1/2 cups) 2 large carrots, finely diced (1 cup) 1 sweet onion, finely diced (2 1/2 cup) 1 lb loose pork or turkey breakfast sausage; 2 tbsp chopped sage; 2 tbsp chopped thyme; 3 cup turkey stock; salt and freshly ground black pepper
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. 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.
Thanksgiving dinner would certainly not look the same without a turkey, but fans of side dishes can largely agree that a great stuffing is the true star of the holiday meal. People love various ...
Stuff mushrooms, squash, or peppers. For an extra easy supper following Thanksgiving, use leftover dressing as the filling for stuffed peppers, portobello mushrooms, zucchinis, squash, or another ...
The Polish boy, “the signature sandwich of Cleveland”, [39] is a kielbasa sausage topped with coleslaw, French fries, and barbecue sauce and served on a bun. [40] [41] Cleveland native and chef Michael Symon talked about the Polish dog on the Food Network show “The best thing I ever ate”. [42] Clambakes are very popular in Northeast Ohio.