INGREDIENTS IN BELLS POULTRY SEASONING RECIPES
BELL'S HOMEMADE SEASONING RECIPE - FOOD.COM
I wanted to make "Recipe #66941" and did not know what Bells seasoning was. I could not find anything on Zaar, so I googled. I found this on www.bakespace.com and as it is so simple I thought I would post for those of us who live on the other side of the world! I believe this is very good in poultry stuffings according to Martha Stewart..
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together and use.
Nutrition Facts : Calories 6.9, FatContent 0.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 0.4, CarbohydrateContent 1.1, FiberContent 0.6, SugarContent 0.2, ProteinContent 0.2
TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS RECIPE | ALLRECIPES
Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.
Provided by Scotty
Categories Pork Sausage
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 24 stuffed clams
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
- Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
- Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
- Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
- Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Nutrition Facts : Calories 350.3 calories, CarbohydrateContent 23.7 g, CholesterolContent 43.4 mg, FatContent 23.2 g, FiberContent 1.1 g, ProteinContent 11.2 g, SaturatedFatContent 7.8 g, SodiumContent 901.2 mg, SugarContent 2.9 g
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