Saturday, 31 December 2011

Hot! Stuffing Recipe

By Sheila Lukins

Using a store-bought cornbread stuffing selection cuts prep occasion around half.


2 excess fat well-spiced pork or maybe turkey lean beef (casings removed), shattered into clumps 4 mugs each and every sliced red onions plus celery couple of tablespoons finely minced garlic 2 tablespoons canola oil 2 teaspoons dried up thyme 2 teaspoons dried sage leaves, crumbled 12 glasses equipped cornbread stuffing mixture couple of Granny Smith apples, diced a single cup every single dried apricots (quartered) and dried cherries Salt and pepper, for you to flavor just one to help 2 glasses chicken broth


Brown salmon over carrier heat, busting in place clumps, 10 that will 12 minutes. Remove to some substantial bowl. Discard fat. Wilt this onions, celery as well as garlic around petrol about small heat, stirring occasionally and sprinkling together with thyme plus sage. Add to sausage. Toss within the cornbread cubes, combined with apples, cherries and apricots. Season by using sodium plus pepper. Drizzle with broth that will moisten, 1 cup in the time, because desired; throw out well. Cool that will space temp just before stuffing the particular turkey.

Makes 12 mugs (enough to material an 18-pound turkey). Per 1/2 cup: 240 calories, 33g carbohydrate, 7g protein, 9g fat, 10mg cholesterol.

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