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We consulted our Senior Food Director Rob Seixas, who's made well over 50 batches of stuffing in his lifetime, to unpack exactly why you shouldn't use stale bread.
Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired. Place the filled pastries onto the baking sheet.
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.
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.
What will you do for Thanksgiving without Bell's stuffing this year?
The test kitchens, the chefs and all the workers in research and development were given a shot at developing the stuffing, but Siems' idea was the one the company chose. The brand was later acquired by Kraft Foods , which, as of 2005 [update] , sells about 60 million boxes of it at Thanksgiving . [ 1 ]
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 ...
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