Three Delicious Sunday Roast Recipes | Gordon Ramsay
Here are three delicious Sunday Roast recipes for you to try. From Roast Beef to Duck to Chicken.
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No-Fail Signature Thanksgiving Stuffing - Kitchen Conundrums with Thomas Joseph
If you’re a die-hard fan of Thanksgiving and no other side dish matters more than perfectly prepared stuffing, then Thomas Joseph has the recipe for you. Watch as he shares a few simple tips for a simple homemade stuffing that you can make your own by adding a variety of your favorite ingredients.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Easy Mushroom Bacon Stuffed Pork Tenderloin - Natasha's Kitchen
Juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon is an easy, inexpensive and tasty way to feed a crowd or make for dinner.
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INGREDIENTS for Mushroom Bacon Stuffed Pork Tenderloin:
4 Tbsp olive oil, divided
2 slices bacon, chopped
6 oz brown (baby bella) mushrooms thinly sliced
1/2 small onion (1/3 cup), finely chopped
1.5 tsp sea salt, or to taste, divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup chopped fresh parsley, plus more to garnish
1 pork tenderloin (1 1/2 lb), silver skin removed
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Roast Turkey, Gravy, and Stuffing | Jacques Pépin Cooking At Home | KQED
For those preparing Thanksgiving dinner for themselves for the first time this year, here is step number one: don't panic. Let the soothing voice of Jacques Pépin guide you through a stressful holiday season as he demonstrates how to make a deliciously moist roast turkey, stuffing, and gravy.
Jacques Pépin Cooking At Home
Episode 121: Roast turkey and stuffing
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
The Easiest and Tastiest Sage and Onion Stuffing | Christmas Recipe
How to make an amazing and very easy sage and onion stuffing. Not only can this be served on its own, but it's also perfect to stuff in your roasted Christmas or Thanksgiving turkey and/or chicken. This stuffing recipe only requires a few simple ingredients and the results are fantastic. With simple and easy to follow instructions, this stuffing will keep you going back for more. Merry Christmas and please enjoy.
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Serves - 6
Ingredients -
3 - Medium to Large Brown (Yellow) Onions, Diced
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt & Pepper to taste
Notes* -
Sage can be substituted for 2 tsp-2g of Dried Sage Leaves
Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes
Separate the Unsalted Butter into 100g (3.5oz) and 7.5g ( 0.2oz) portions.
Coarse breadcrumbs by hand -
Remove the crusts from the bread and chop the bread up using a sharp knife just until it resembles large bread crumbs. It doesn’t have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. Any questions feel free to ask me in the comments or via instagram -
Using this stuffing to stuff poultry -
When using this stuffing actually as a stuffing, make sure to have it completely cold (straight out of the fridge). This will prevent any bacteria from forming due to the chicken being cold and the stuffing being hot. The temperature levels will be completely different, resulting in the chicken entering the danger zone which is a temperature scale to which bacteria starts to grow.
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Merry Christmas & Thanks for watching!
Jacques Pepin's Holiday Turkey with Mushroom Stuffing | Today's Gourmet | KQED
Jacques Pepin shares his tips and tricks for preparing a moist succulent turkey (1:00) with mushroom stuffing (1:58). If you want to experiment with a side dish that's a departure from green beans and brussels sprouts this year, you might enjoy Jacques' recipe for snow peas with scallops (6:18). For dessert, Jacques prepares a stunning chocolate truffle with candied orange rind (11:50). Daughter Claudine joins Jacques at the end to enjoy the festive Thanksgiving spread.
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 11, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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