Search results
Results from the WOW.Com Content Network
Martha Stewart. Cindy Ord/Getty Images; Brent Hofacker/Shutterstock The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread.
How to Make Martha Stewart’s Classic Stuffing. Butter a large baking dish and preheat the oven to 400°. In a skillet, melt butter over medium heat, then cook onions and celery for 10 minutes ...
Next time, I'd definitely omit the nuts. I used slivered almonds, and their crunchiness, size, and shape threw off the dish's overall texture.
Add the onion, apple, and garlic and cook, stirring frequently, until the onion is tender, about 7 minutes. Transfer to a bowl and add the gingerbread, tossing to combine. Add the egg and remaining 1/2 teaspoon salt and mix again. Pack the stuffing onto the open pork. Roll the pork up toward the bone side, enclosing the stuffing.
Download all five chapters of Martha Stewart's Thanksgiving Hotline Recipes cookbook for free, courtesy of Sirius Satellite Radio. Each chapter covers a different part of the meal, including soups ...
For premium support please call: 800-290-4726 more ways to reach us
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 ...
Food writer, cookbook author and New York Times columnist Melissa Clark shared her classic recipe featured in the Sidesgiving collection of New York Times Cooking.