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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 ...
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 ...
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.
Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Saladitos are a Mexican snack of dried and salted plums or apricot, which can also be sweetened with sugar and anise or coated in chili and lime.A common misconception is that saladitos and chamoy are the same thing; saladitos are the dried salted fruit, whereas chamoy is made from the leftover brine.
Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the stuffing is hot.