BREAD STUFFING RECIPE - BETTYCROCKER.COM
When it comes to Thanksgiving sides, our homemade stuffing is always on the must-make list. It's no wonder Bread Stuffing is a classic, as it boasts the perfect blend of herbs, pillowy soft bread, veggies and butter. Plus, our Thanksgiving stuffing comes together in just three easy steps, and between us, it smells almost as good as it tastes. Our flavor-packed Bread Stuffing works in tandem with a juicy turkey to make the meal beyond incredible. Whether you like your Thanksgiving stuffing on the side or in a sandwich, we think you'll love this recipe.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1/2 Cup, SodiumContent 540 mg
LOW-CALORIE SOUP RECIPES - BBC GOOD FOOD
Tuck into a flavourful, filling soup that's full of nourishing ingredients and comes in under 200 calories. Try carrot, cauliflower or spiced lentil.
Provided by Good Food team
Number Of Ingredients 1
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JAMIE OLIVER'S OVERNIGHT ROASTED PORK SHOULDER | SUNDA…
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Cook time: 12-14 hours.
Preheat the oven to full whack (240C/475F/gas 9). Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
Bash the fennel seeds, cloves, dried chillies and . heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130C/250F/gas ½ Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.
Turn the oven up to 200C/400F/gas 6. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm). Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.
Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.
902 calories.
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