Sourdough: Our ideal stuffing is made with a crusty loaf of sourdough. The bread holds up well with all of the liquid and ...

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 ...

Mix all the ingredients thoroughly so the sausage, onion and celery pieces are distributed evenly amoung the bread. Spread the mixture into a baking dish – the stuffing should be about 3cm ...

Heat the broth, black pepper, celery and onion in a 3-quart saucepan ... Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly. Spoon the stuffing mixture into ...

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 ...

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 ...

Heat butter and oil in a large skillet. Add onions, celery, leek, and herbes de Provence. Cook over med-high heat for 5 minutes.