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Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the ...
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TODAY's Al Roker uses cornbread, spicy pork sausage, chestnuts and dried cranberries to add some excitement to his Thanksgiving stuffing. Al told TODAY Food, "I love the variety of textures and ...
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry , seafood , and vegetables .
Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing. [240] Frogeye salad: West Idaho and Utah: A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows ...
Southerners generally make their dressing from cornbread, while those in other parts of the country may opt for wheat, rye, or sourdough bread as the base. [32] [33] The addition of ingredients such as oysters, apples, chestnuts, raisins, and sausage or the turkey's giblets may also reflect regional and historic differences. [31]
Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together. Place the turkey, breast side up, on a rack in a large roasting pan.
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 ...