Stuffing. Christmas Sage and onion stuffing.
Christmas Sage and onion stuffing, easy to follow simple step by step instructions.
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Ingredients
700g / 1½lb of a sausage of your choice; I’m using pork
170g / 6oz dried Sage and onion stuffing mix
80g / 3oz Butter
400g / mls / 14oz chicken; beef; or vegetable stock
Salt and pepper to taste
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
The Perfect Cornbread & Sausage Stuffing Recipe
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Stuffing (or dressing) is one of the most underrated parts of Thanksgiving in my opinion. Today, I'm showing you the absolute BEST version ever... trust me! Let's #makeithappen
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Shopping List:
4 cups day old cornbread (or store bought cornbread crumbs)
1/2 bag Pepperidge Farms White Bread Stuffing Mix
2lbs Jimmy Dean Breakfast or Sage Sausage
2 tsps better than bouillon chicken base
1 yellow onion - diced
3-4 stalks of celery - diced
4 cups stock (homemade preferably)
3 eggs
1/2 cup chopped parsley
fresh sage (3-4 leaves diced)
rosemary and thyme
1 tbsp italian herbs paste
3 cloves minced garlic
salt, pepper, garlic, onion powder, italian seasoning
Directions:
In large pot, melt butter over medium heat. Add sausage and crumble with spoon or spatula. Cook until no longer pink. (6-8 minutes)
2. Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (8-10 minutes)
3. Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 45-60 minutes or until browned on top and registers at least 150 degrees internal temp
Push A Glass Into The Meat & Fill It With These 4 Ingredients
Meatloaf Stuffed With Ham, Cheese & Eggs ⬇️ FULL RECIPE BELOW ⬇️ Is there any dish more nostalgic than meatloaf? Probably not. Unfortunately, though, most of us have relegated meatloaf to mere childhood memories and don't ever really allow ourselves the simple pleasure of loafing it up. But we would do anything for meatloaf! Not the singer, obviously, but the dish, and so we worked hard to develop a recipe that takes the classic meatloaf and firmly establishes it in the 21st century. Filled with ham, cheese, garlic & herb cream cheese, and eggs, this ain't your mama's meatloaf, folks!
???? FULL RECIPE:
➡️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks:
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You'll Need:
For the meatloaf:
- 1½ lbs ground beef
- ½ cup bread crumbs
- 2 eggs
- 1 onion, diced
- 2 garlic cloves, minced
- salt & pepper to taste
For the filling:
- 2-3 ham slices
- ¾ cup garlic & herb cream cheese
- 3-4 Gouda or Swiss cheese slices
- 3 eggs
Here's How:
1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter and swirl some bread crumbs around the inside of the pan so they stick to the butter. Combine the ground beef, bread crumbs, eggs, onion, salt, and pepper, and transfer the meatloaf mixture to the greased loaf pan. Press a tall glass into the loaf pan horizontally to create an indent in the center.
2. Line the indent with the ham slices.
3. Cover the ham with the garlic & herb cream cheese.
4. Cover the cream cheese with the cheese slices.
5. Crack 3 eggs over the cheese.
6. Transfer the loaf pan to the oven and cook for 60 minutes.
This stuffed meatloaf is sure to be the ultimate crowdpleaser! Filled with ham, cheese, and eggs, there's nothing sentimental or nostalgic about this recipe – it's the official meatloaf of the 21st century, so get with the times! Get the recipe for the Ultimate Bacon Meatloaf featured in the bonus video:
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Grandma's Secret Recipe for Delicious Cornbread Dressing
Grandma's Secret Recipe for Delicious Cornbread Dressing - Get ready to take a trip down memory lane with this mouthwatering recipe for chicken and sauces cornbread dressing. With just a few simple ingredients, you'll be transported back to your grandma's kitchen in no time. Trust me, this recipe will have you coming back for seconds and begging for more. Don't forget to subscribe for more delicious home-cooked meals like this one!
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Grandma's Easy and Delicious Sage Stuffing Recipe
This is dedicated to amazing grandparents who helped make me the person I am today.
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Now.. on to the recipe:
* 1x 20oz loaf of cheap white bread (leave out to get stale/dry or do it in the oven for best results)
* 1.5 sticks (3/4 of a cup) salted butter
* 1/2 large sweet/Vidalia onion (roughly 1 cup) (white/yellow onions are a bit strong)
* 1 cup celery (roughly 3 or so stalks)
* 1/2 cup parsley
* 1 cup chicken broth
* 2x chicken bouillon cubes (for the MSG)
* 1 tbsp poultry or sage seasoning (I recommend Bells, they sell it at almost all the grocery stores around here: )
* 1 tsp/pinch of salt (maybe not needed)
* Equipment recommended: Large pan to sautee with, a large bowl to toss ingredients in, a long/large spoon/scoop/whatever for tossing, a roasting pan, measuring cup, cutting board, knife
1. Melt butter, cooked chopped onion and celery until tender/onions getting translucent.
1a. While that's cooking, cut/tear bread into cubes, put 1/4 in the bowl for mixing
1b. Also while cooking, you can add the bouillon cubes.. after heated, they should be soft enough to break up with a fork to mix in better
2. Once tender, add chopped parsley, broth, sage seasoning, bouillon, salt... mix well.
3. Scoop 1/4 of the solid bits and toss them over the 1/4 bread cubes you have in the bowl. Then take about 1/4 of the liquid and also toss it over the bread in the bowl. VERY IMPORTANT to spread this evenly and to do this in layers or you'll get a bunch of soggy bread and a bunch of bready bread. Toss lightly with scoop/spoon/etc. I recommend digging under it and pulling up. DON'T MIX/STIR! You don't want to destroy the bread cubes and make it a mush.
3b. Repeat with 1/3 of the remaining bread and 1/3 of the remaining solids/liquid... then 1/2 of the
remaining, then the last of the remaining (yes, each of these is a quarter of the total, but after you remove a quarter, the next portion is 1/3 of what's left hah). Scoop/blend lightly after each layer.
4. Dump into roasting pan, cover with foil, cook for 30 minutes at 350, uncover and cook another 10-15 minutes to crisp up the top.
I think that's it.
Video: Shot guerrilla style with a cell phone, HTC U11
Edited with Magix (formerly Sony Vegas) Movie Studio 15 thanks to Humble Bundle for the great deal!