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Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread. 3. Add the chopped pecans and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper.
Heat the broth, black pepper, celery, onion and apples 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.
"You can use many different kinds of meat in stuffing, from chicken to turkey and sausage," she said. ... Delicious: 100 Super Easy, Super Fast Recipes ... Apple slices or cubes can give your ...
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
Heat 2 tablespoons butter in the skillet. Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Stir in the broth and remaining butter and heat to a boil. Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry.
To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread.
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally.
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