o make bacon, onion and sage stuffing, heat butter in large skillet
br>Put the bread and stuffing mix in a large bowl
lightly. Add breadcrumbs, egg and sage and stir to combine.
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.
ill cavity of turkey with stuffing. Secure with skewers. Tie turkey
ff meat.
Combine breadcrumbs, sage and parsley.
Melt the
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.
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.
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.
nd mix with the butter, sage and apricots; set aside. Put
o blend.
Mix into stuffing; season stuffing with salt and pepper
ontent of the bread. The stuffing should be moist, but not
Put 4 tablespoons of melted butter into skillet.
Add onion and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned.
In large bowl, combine dried bread, sage, parsley, salt and pepper.
Add onion and celery mixture and remaining melted butter.
Toss until well mixed.
Using your hands works best for mixing.
In a large pan, melt butter on med-high heat.
Saute onion, celery, garlic and apple.
Add sage, pinch of nutmeg and the bread cubes.
Reduce heat to medium.
Add stock and fresh herbs.
Season and taste.
Remove from heat; place in an oven-proof roasting pan.
Bake in a 350 degree oven for 30 minutes.
Combine giblets, except liver, and water in a large saucepan. Bring to boiling; reduce heat.
Simmer, covered, 45 minutes.
Add liver, celery, onion, carrot and parsley.
Simmer, covered, for 20 minutes more.
Drain, reserving 1 1/4 cups liquid.
Add margarine to reserved liquid; stir until melted.
Stir in sage, poultry seasoning, rosemary and sugar, if desired.
Combine bread cubes with sage and pecans.
Beat eggs with milk and add melted butter.
Lightly toss liquid with bread mixture. Turn into a lightly greased casserole.
Bake covered at 400\u00b0 for 30 minutes and uncovered an additional 10 minutes to brown.
Makes about 1 quart.
ntil translucent; add celery and sage and saute 2 minutes. Transfer
ut thoroughly combine the turkey, stuffing mix, salt, pepper, eggs, and
ilk to moisten stuffing.
Blend in apple& sage.
Place trout
TO MAKE STUFFING: Melt 1/4 cup butter