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Celebrity chef Emeril Lagasse’s recipe expands the vegetables you may expect in stuffing to include the “holy trinity” of Cajun cuisine: onions, bell peppers and celery. It’s a deeply ...
Spoon the stuffing mixture lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush the turkey with additional oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired. Place the filled pastries onto the baking sheet.
Her classic stuffing recipe recommends toasting at 350° for 20 minutes. Trout also suggests “stirring the bread to ensure more even toasting.” Trout also suggests “stirring the bread to ...
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. Bake at 350°F. for 30 minutes or until the turkey and stuffing ...
Check out the slideshow above for some delicious stuffing recipes! For more Thanksgiving tips, try The Total Thanksgiving Package and Five Secrets for a Perfect Thanksgiving Turkey . Related articles
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing mixture ...
Emeril John Lagasse III (/ ˈɛmərəl ləˈɡɑːsi / EM-ə-rəl lə-GAH-see; born October 15, 1959) [1] is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.