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Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Add the ground turkey, breaking into crumbles with a potato masher or whisk. Season with the remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until deeply browned, 8 to 10 minutes.
The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...
Mrs. Cubbison's Foods is a company that specializes in stuffing products (also known as dressing). Founded in the U.S. in 1948 by Sophie Cubbison, Mrs. Cubbison’s Foods has grown to include other products, such as croutons and meatloaf mix. It was acquired by Hostess Brands in 1975, and is currently owned by Sugar Foods Corporation.
It is a quick cooking ("instant") stuffing that is available in supermarkets. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a microwave oven. It is used as a side dish for meals as well as a medium in which some meats (pork, chicken) can be baked. It is sold in boxes and canisters.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
After the most recent edits, "a stuffing box is an assembly which is used to house a gland seal", and "a gland is a general type of stuffing box." So by extension, a stuffing box is an assembly which is used to house a stuffing box. What kind of sense does that make? --Westwind273 08:35, 13 November 2010 (UTC)
Traditional stuffed turkey recipes call for cooking the turkey to 180°F, which gives the stuffing enough time to reach 165°F. Instead, our method uses the microwave to finish cooking the stuffing.