Stuffing Nyt Recipe

Season with salt and pepper then stir in the eggs and mix well.

Stuffing nyt recipe. Cook sausage stirring and breaking up meat into medium pieces until browned 810 minutes. Melt 1 tbsp. Butter in a 12 skillet over medium-high.

Add the onions and celery and cook over medium heat stirring occasionally for about 8 minutes or until the vegetables are soft. Cook until soft and just starting to brown about 12 minutes. Cut the bread into ½ inch cubes it ends up being around 12 cups total and spread evenly across 2 large baking sheets.

To cook on the stove. Gently toss the stuffing then spread in a buttered 9-by-13-inch baking dish. In a Dutch oven melt butter or margarine over medium heat.

Add your own recipes and organize into searchable cookbooks Access. Preheat the oven to 350 degrees F convection and lightly grease a 9x13 baking dish. Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned about 10 minutes.

Butter a baking dish and add any leftover stuffing. In a large sauté pan melt the butter. Season with poultry seasoning salt and pepper.

Tear bread into chunks and put them in the container of a food processor. Stir in thyme and sage and. The oven can be anywhere from 350 to 400 degrees if you need to.