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Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes
Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, stove-top clambake, nut balls and more.
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Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
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A summer backyard bash isn’t quite the same without one particular side dish: potato salad. Perfectly crispy on the outside, warm and soft on the inside, and coated with a luscious layer of ...
Making focaccia bread seems like it would require an advanced level of breadmaking knowledge. But according to Martha Stewart, making delicious and herbaceous focaccia requires little to no bread ...
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