For the sausage and herb stuffing, heat the oil in
ple and herb stuffing:
ot. Add sausage and cook until browned
utter.
Place the stuffing cubes in a large
br>Convenience and concerns about undercooking have made baking the stuffing in
ayer on a sheet pan and bake for 7 minutes. Raise
owl.
Stir together egg and next 2 ingredients; add to
rown.
Cool. 2. Cook sausage in heavy large skillet over
eat, cook the sausage, stirring frequently, until sausage is cooked through. Remove
Heat oven to 350 degrees. Spread garlic and herb cheese spread over chicken; sprinkle with Parmesan cheese. Roll up chicken; spear with toothpicks to hold in place. Dip in butter; roll in stuffing.
Place, seam-side down, in shallow baking pan. Pour any remaining butter over chicken. Bake 30 minutes or until no longer pink in center. Remove toothpicks before serving.
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
Saute first six ingredients in butter.
In bowl combine apples, nuts, raisins and herb stuffing mix.
Stir in sauteed vegies and butter until coated.
Mix in 3 loaves bread, which have been dried and cubed, until coated.
Combine juice and broth, then sparingly pour over stuffing until all is damp.
Stuffs 20 pound turkey and more!
arge bowl.
Remove sausage from casings and break into 1/2
Preheat oven 350 degrees.
Cook sausage in skillet for 10 minutes.
Stir in chopped onions and celery and cook 15 minutes.
Combine the sausage mixture, cornbread stuffing, can of corn, chicken broth, melted butter, sage, salt and pepper.
Place in a grease 9x13 dish and bake 30 minute.
Crumble toasted bread between fingers.
Saute sausage and set aside.
Saute onions and celery in the sausage fat.
In a large bowl, combine bread, mashed potatoes, sausage, onions and celery and slightly beaten eggs.
Add poultry seasoning and salt to taste.
Mix well; stuff turkey.
Stuffing will expand slightly while turkey is roasting.
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Season lamb and shape into 2 patties. Heat oil in a frying pan over medium heat. Cook patties for 4 mins per side, or until cooked to your liking.
Meanwhile, to make the caper and herb mayonnaise, combine all ingredients. Season to taste. Spread over rolls then stuff with patties, spinach and tomato.
Rinse and pat chicken dry with paper towels.
Line baking pan with aluminum foil.
Place chicken pieces in large casserole dish. Sprinkle with Mrs. Dash.
Bake at 350\u00b0 for 1 1/2 hours.
Pour mushroom and herb gravy over chicken and return to oven at 400\u00b0.
Combine flour, salt and pepper. Dredge chicken in flour