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Roast Turkey With Bacon, Onion, And Sage Stuffing

o make bacon, onion and sage stuffing, heat butter in large skillet

Turkey And Stuffing Bake

You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.

Quick & Easy Pork Sausage

TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.

Basic Bread Stuffing

nd stir in the parsley, sage, thyme, salt and pepper.

Day Ahead Christmas Turkey With Stuffing And Gravy

>Stuff as directed in stuffing recipe, and brush with melted butter

Paula Deen'S Thanksgiving Stuffing And Gravy

Stuffing:
Preheat oven to 350

Old-Fashioned Sage Stuffing

br>Put the bread and stuffing mix in a large bowl

Crown Roast Of Pork And Gravy

small bowl, mix paprika, sage, salt. allspice with oil to

Turkey And Stuffing Egg Rolls

dd the turkey and the stuffing and mix to combine. In

Turkey With Bacon, Celery And Sage Stuffing

lightly. Add breadcrumbs, egg and sage and stir to combine.

Caramelized Pear And Sage Stuffing

In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
Place bread in bowl. Add pear mixture, tossing gently to coat bread.
Stuffing can be covered and refrigerated for up to 1 day before using.

Basic Bread Stuffing

in a large skillet melt butter.
Add onion and all the spices except parsley.
Cook until onion is softened.
Transfer to a large bowl,.
Add bread cubes, parsley, and stock.
Stuff turkey or bake separate.
Just a note: I will chop up an apple to add to the stuffing. Also my Mom used to put a whole orange in the place where you truss. Saves sewing up the bird.

Basic Bread Stuffing

Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
Stuff into the cavity of the turkey before roasting, if desired.
OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
NOTE: Allow 1 cup stuffing for each pound of poultry.

Savory Sourdough-Cranberry Stuffing

ender.
Add chicken broth, sage and salt and pepper to

Roast Turkey With Sage Stuffing

ill cavity of turkey with stuffing. Secure with skewers. Tie turkey

Crown Lamb Roast With Sage Stuffing

ff meat.
Combine breadcrumbs, sage and parsley.
Melt the

Cornish Game Hens With Sage Stuffing

Preheat the oven to 375 degrees. Line a roasting pan with foil.
Melt the butter and stir in 1/2 teaspoons salt and pepper, sage, onion, and celery. Cook until the veggies are soft, about 5 minutes. Add mushrooms and cook 3 minutes.
Stir in the stuffing and 1/4 cup water. Stir until absorbed and cool for 10 minutes.
Sprinkle the hens with the remaining salt and pepper. Fill the cavities of the hens with the stuffing and truss.
Roast until the meat thermometer in the thigh reads 180 degrees, about an hour and 15 minutes.

Classic Sage Stuffing

Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
Moisten with a little water or broth if you think the bread mixture is too dry.
Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
Stuffing is done when it reaches 165 degrees.

Traditional Sage Stuffing(Thanksgiving)

Dry bread in a very slow oven (250\u00b0); place in a large bowl. Melt butter in a large skillet.
Saute onion and celery until tender, about 15 minutes.
Add to bread with salt, pepper and sage. Beat eggs lightly in a small bowl; stir into stuffing.
Add enough of the chicken broth to make a moist mixture.
Stuff turkey cavity lightly.
Spoon any extra stuffing into a buttered casserole dish. Spoon a little extra chicken broth over top and bake, uncovered, with turkey during the last half hour of roasting.

Pork With Apricot Sage Stuffing And Cider Sauce

nd mix with the butter, sage and apricots; set aside. Put

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