How to Make Easy Thanksgiving Stuffing | Thanksgiving Side Dish | Allrecipes.com
Want to make stuffing for Thanksgiving, but not sure where to start? Nicole's got you covered with her favorite buttery, herby, comforting, and easy thanksgiving stuffing that is sure to be please a crowd. With some good crusty bread, veggies, like celery and onion, fresh or dried herbs, and a little bit of time, you can have this perfect thanksgiving stuffing your whole family will love.
#Thanksgiving #Stuffing #Dressing #Sides #Recipe #Allrecipes
00:00 Introduction
00:06 Good Crusty Bread
01:07 Veggies
02:22 Fresh Herbs
02:43 Mix it all up
03:56 Transfer to a casserole dish
04:43 Final Result
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How to Make Nicole's Easy Thanksgiving Stuffing | Thanksgiving Side Dish | Allrecipes.com
Easy Homemade Meatloaf Recipe
Easy Homemade Meatloaf Recipe
Meatloaf Ingredients:
2 lbs Ground Beef
1 med Onion, finely chopped
2 large Eggs
3 Garlic cloves, minced
3 Tbsp Ketchup
3 Tbsp fresh Parsley, finely chopped
3/4 cup Panko Breadcrumbs
1/3 cup Milk
1 ½ tsp Salt, or to taste
1 ½ tsp Creole Kick
¼ tsp Ground Black Pepper
½ tsp ground Paprika
Meatloaf Sauce Ingredients:
3/4 cup Ketchup
1 ½ tsp White Vinegar
2 ½ Tbsp Brown Sugar
1 tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Ground Black Pepper
¼ tsp Salt
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1950's Breakfast Ideas!
Hello Darlings! In this weeks video I spent the week trying out and thoroughly enjoying some 1940's and 1950's breakfast recipes! Breakfast can easily become mundane when you always eat the same old thing, so it was nice to spice up the breakfast game and try out some new ideas! I will be adding these into my breakfast rotations because yummmoo they were good! Let me know if you try any of these out, I would love to hear your thoughts!
Lots of love,
Sage Xx
Recipes Below!
Tomato and Egg on Fried Bread:
4 Tomatoes
2 Thick Slices of Bread
2 Eggs
2 or 3 ozs. Beef Dripping
Salt and Pepper
Method:
Stalk, wipe and halve the tomatoes. Fry them gently till they are tender, in half an ounce of dripping. Melt the remainder of the dripping in another pan. Add the bread and fry it slowly until it is beginning to brown, turning it over once or twice. When the bread is ready, lift it on to a hot dish and top it with the fried tomatoes. Sprinkle these with pepper and salt and keep the tomatoes on toast warm, while the eggs are frying. Then top each tomato toast with a fried egg.
For a change, the fried egg can be served on the fried bread without the tomatoes; or the fried tomatoes can be served alone on the fried bread.
Griddle Cakes:
1 1/4 cups sifted enriched flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or melted shortening or bacon fat
Sift flour with baking powder, sugar, and salt. Combine egg, milk, and shortening. Add to dry ingredients, stirring just till flour is moistened. Batter will be lumpy. Bake on ungreased griddle.
When underside of griddle cakes are nicely browned, sprinkle about 2 tablespoons of washed and drained blueberries over each cake. Turn and brown. Makes 6 to 8 cakes.
Baked Apples:
Select large, good quality baking apples. Wash; remove core. Place in baking pan. In centre of each apple, place 1 to 2 tablespoons brown or granulated sugar and 1/2 teaspoon butter.
Pour 1 cup water around apples and bake uncovered in moderate oven (375 F / 190 C) for 45 - 60 minutes or until tender. Baste apples several times while they are baking.
Apple centres may be filled with chopped dates, raisins, mincemeat, or cranberries.
Fritter Batter:
1 1/3 cups sifted enriched flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup milk
1 well-beaten egg
Sift together flour, baking powder, salt and pepper if desired. Blend milk and egg; add gradually to dry ingredients. Stir in desired fruit, vegetable, or meat. Drop from tablespoon into deep, hot fat (365 - 375 F / 185 - 190 C) Fry 2 to 5 minutes. Drain on paper towels.
Use 1 1/2 cups drained; whole kernel corn. Serve fritters with maple syrup.
(I served my corn fritters with avocado and kewpie mayonnaise)
Crispy-crumb Eggs:
6 slices bacon, chopped
1 cup soft bread crumbs
1/2 cup milk
1/2 teaspoon salt
Dash pepper
5 well-beaten eggs
Fry bacon till crisp; remove bacon.
Add bread crumbs to drippings and heat until crumbs are crisp and brown; remove crumbs.
Add milk and seasonings to eggs; scramble in bacon drippings. When nearly set, add crumbs and bacon. Makes 4 servings.
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The Perfect Cornbread & Sausage Stuffing Recipe
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Stuffing (or dressing) is one of the most underrated parts of Thanksgiving in my opinion. Today, I'm showing you the absolute BEST version ever... trust me! Let's #makeithappen
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Shopping List:
4 cups day old cornbread (or store bought cornbread crumbs)
1/2 bag Pepperidge Farms White Bread Stuffing Mix
2lbs Jimmy Dean Breakfast or Sage Sausage
2 tsps better than bouillon chicken base
1 yellow onion - diced
3-4 stalks of celery - diced
4 cups stock (homemade preferably)
3 eggs
1/2 cup chopped parsley
fresh sage (3-4 leaves diced)
rosemary and thyme
1 tbsp italian herbs paste
3 cloves minced garlic
salt, pepper, garlic, onion powder, italian seasoning
Directions:
In large pot, melt butter over medium heat. Add sausage and crumble with spoon or spatula. Cook until no longer pink. (6-8 minutes)
2. Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (8-10 minutes)
3. Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 45-60 minutes or until browned on top and registers at least 150 degrees internal temp
How to make 1940's Meatloaf | Dining Through The Decades Episode 3 Season 2
Hello Darlings! In this weeks episode we make a classic meal, Meatloaf! This recipe is from 1943 from a WWII Ration Cookbook called Recipes for Today which was published by the General Foods Corporation in the USA.
I LOVED this recipe, the Meatloaf tasted absolutely delicious! Don't forget to let me know if you try it out too!
I'll see you next week for another episode!
Lots of love,
Sage Xx
Family Meat Loaf (1943)
4 cups Post's Corn Toasties, or 3 cups Grape-Nuts Flakes or Post's 40% Bran Flakes ( I used 2 cups of breadcrumbs and 1 cup of Shredded Wheat cereal)
2 pounds ground meat
1 egg
2 teaspoons salt
3/4 cup chopped celery
1 tablespoon minced onion
1/2 teaspoon sage
1/4 cup chopped celery leaves
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/4 cup ketchup
1 cup milk or stock
Glaze
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
Method
Crush cereal flakes slightly.
Combine remaining ingredients in order given; mix well. Add flakes.
Mix glaze in seperate bowl, stir to combine.
Pack into greased 9x5x3-inch loaf pan. Pour glaze over the top of loaf.
Bake in moderate oven (375 F/ 190C) for 1 hour and 15 minutes.
Makes 8 to 10 servings.
( I made some additional glaze to pour over the finished meatloaf and that made it SO delicious, I highly recommend it!)
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Stuffing. Christmas Sage and onion stuffing.
Christmas Sage and onion stuffing, easy to follow simple step by step instructions.
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Ingredients
700g / 1½lb of a sausage of your choice; I’m using pork
170g / 6oz dried Sage and onion stuffing mix
80g / 3oz Butter
400g / mls / 14oz chicken; beef; or vegetable stock
Salt and pepper to taste
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen