Whether you chopped too much celery for your bread stuffing or need to empty your fridge before vacation, there may come a ...

Laura Dave, occasional chef and New York Times bestselling author of works like “The Night We Lost Him” and “The Last Thing ...

Got a gluten-free guest for Thanksgiving? Buy a loaf of GF bread and try it in this recipe. Conventional dieters won't ...

Thanksgiving stuffing made from dried white bread, chopped onion, celery and various spices was traditionally used to fill turkeys, but has since evolved into an incredibly versatile and popular ...

For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and ... Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat.

Chopped celery can also be used to flavour stuffing, soups, sauces and stews, or added to a bouquet garni and used in stock. Whole young stalks can be steamed or boiled. White celery is a most ...

Dust hens with salt, pepper, paprika and garlic powder to taste. To make stuffing, heat 1/2 cup butter in a pan and sauté garlic, onion and celery until soft. Add remaining ingredients and mix well.

Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Stir in the broth and remaining butter and heat to a boil. Stir the apples, stuffing ...

Of course, the stuffing that fills the bird can be tastier ... Wipe out pan and add butter over medium heat. Add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan ...