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Cooking

  1. How To Make Turkey Stuffing
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    • Sourdough breadcrumbs
      1. You can choose whichever type of bread you like
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    • Tear up the bread into little pieces or cut bread into squares for more uniform look
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    • 1 stick of unsalted butter
      1. melt it on medium heat
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    • Serving 10-12 people
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    • Celery, mushroom, onion, herbs of choice
      1. Sage, parsley, dry herbs that you buy on your own
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    • Chop one onion (appx. 2 cups) and mix with the melting butter in the pan
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    • Slice the celery down the middle (fine) then dice into small pieces
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    • Add to butter and onion mixture
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    • Stir, listen for sizzle
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    • Layer sage leaves, roll them up, and then chop it
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    • 1.5 tsp of sage (appx)
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    • When stuffing and turkey are both room temperature, loosely put some stuffing into the cavity of the bird
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    • Take heel of the bread loaf and put it in the cavity for "closure"
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    • Tie up the legs so that they are close together
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    • Put some stuffing in the neck cavity as well
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    • Tuck the extra skin over the neck cavity
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    • Roast the turkey on a bed of herbs
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