Heavenlystuffedeggswwfriendly Recipes
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
THE BEST STUFFING
There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
- Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
- Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
HEAVENLY HOTS
Provided by Joanna Pruess
Categories breakfast, side dish
Time 15m
Yield Between 50 and 60 dollar-size pancakes
Number Of Ingredients 7
Steps:
- Mix all the ingredients except the vegetable shortening in a large bowl. With a wooden spoon, beat until smooth. This can also be done in a blender.
- Heat the griddle or skillet until it is very hot. Film with shortening. Drop small spoonfuls of batter onto the griddle, making sure that when they spread out they measure less than three inches in diameter.When a few bubbles appear on top of the pancakes, turn and cook the second side briefly. Serve with maple syrup.
LIGHT VANILLA CREAM (WW FRIENDLY)
Excellent garnish for pies, cakes, tarts...whatever your fancy! It tasts like a light Devon Cream. Weight Watcher friendly = 1 point
Provided by Abby Girl
Categories Sauces
Time 2m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a food processor, combine ingredients and puree until the mixture is smooth.
- Pour the sauce into a bowl. Cover and chill.
Nutrition Facts : Calories 372.7, Fat 10.7, SaturatedFat 6.2, Cholesterol 36.2, Sodium 234.9, Carbohydrate 57.9, Sugar 57.6, Protein 11.5
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