PAMPERED CHEF BAG RECIPES

Name: Herb Stuffing
Yield: 12 servings of 1 cup (250 mL)
Ingredients: 1 tbsp (15 mL) oil; 1 large onion, chopped; 4 celery stalks, chopped; 4 medium carrots, chopped; Optional: 8 oz. (250 g) mushrooms, sliced; 12 cups (3 L) day-old Italian bread, cubed; ½ cup (125 mL) butter (1 stick), melted; 2-3 cups (500-750 mL) vegetable broth; 1 tsp (5 mL) each salt and pepper; 1 tbsp (15 mL) chopped fresh parsley; 1 tbsp (15 mL) chopped fresh herbs (sage, thyme, or rosemary)

HERB STUFFING - RECIPES | PAMPERED CHEF US SITE

Herb Stuffing - Recipes | Pampered Chef US Site image

This stuffing recipe is a basic herb stuffing that you can customize with family favorites like cranberries, nuts, and apples.

Provided by PAMPEREDCHEF.COM

Yield 12 servings of 1 cup (250 mL)

Number Of Ingredients 11

Ingredients

1 tbsp (15 mL) oil
1 large onion, chopped
4 celery stalks, chopped
4 medium carrots, chopped
Optional: 8 oz. (250 g) mushrooms, sliced
12 cups (3 L) day-old Italian bread, cubed
½ cup (125 mL) butter (1 stick), melted
2-3 cups (500-750 mL) vegetable broth
1 tsp (5 mL) each salt and pepper
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh herbs (sage, thyme, or rosemary)

Steps:

Preheat the oven to 350°F (180°C).Heat the oil in Enameled Cast Iron Skillet over medium heat for 2–3 minutes. Add the onion, celery, carrot, and mushrooms (if using) and sauté until tender, about 10–12 minutes.Stir together the bread cubes, sauteed vegetables, melted butter, broth, salt, pepper, parsley, and herbs in a large bowl.Place the mixture back in the skillet. Bake until it’s lightly golden brown around the edges, 35–45 minutes.

BASIC BRINED TURKEY - RECIPES | PAMPERED CHEF CANADA SITE

Basic Brined Turkey - Recipes | Pampered Chef Canada Site image

For juicier and tastier meat, try brining. It’s easy, and the results are worth the wait.

Provided by PAMPEREDCHEF.CA

Number Of Ingredients 4

Ingredients

1 cup (250 mL) kosher salt
1/4 cup (50 mL) sugar
4 quarts very cold water (3.8 L)
1 fresh or thawed, frozen natural turkey, 12-18 lbs (6-8 kg)

Steps:

In Stainless (6-qt.6-L) Mixing Bowl, combine salt, sugar and water; stir until dissolved. Double up two oven cooking bags and roll down edges of bags. Place upright into Roasting Pan. Place turkey into bag breast side down. Carefully pour brine over turkey. Secure both the inner and outer bags with twist ties, making sure to gather the inner bag tightly to force brine over top of turkey.Refrigerate turkey in brine 12-18 hours (do not leave turkey in brine longer than 18 hours). Remove turkey from brine; discard bags and brine. Rinse turkey inside and out; pat dry with paper towels. At this point, turkey can be refrigerated until ready to cook (up to 24 hours).

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