Cooking Stuffing Dressing 3 Ways скачать в хорошем качестве

Cooking Stuffing Dressing 3 Ways

So here's another holiday food. It's easy to turn this one vegetarian or vegan. Stuffing Base Recipe: About 4 cups of bread cubes 1/2 cup oil (melted butter, corn oil, olive oil, etc.) 4 parts fresh parsley 3 parts fresh rosemary 2 parts fresh sage 1 part fresh thyme salt and pepper to taste Finely dice the herbs. Mix with liquid oil. Toss with bread cubes. Salt and pepper to taste. Toast in a low oven until dry and light brown. Cool and store in air tight container until ready to use. Stuffed Pumpkin: Layer shredded cheese with diced sweet onion and herb bread cubes inside a cleaned squash. Pour in heavy cream until just under the edge of the top hole. Place in dish the size of the squash base. Bake at 300° F for about 1 hour or until the squash is soft enough for a fork to pierce. Baked Dressing: 4 Cups herbed bread cubes 2 cups stock One diced onion, one diced carrot and two diced celery stalks sweated and tender. Add ins like canned corn, mushrooms, chopped nuts, cooked sausage, etc. Mix and bake in oven until heated all the way through. Salad Croutons: Seriously? You need me to tell you how to put herbed bread cubes on a salad. Put them on a salad. Here are some credits: The Anti-Chef - James and Julia    • Julia Child's Stuffed Pumpkin Scared the C...   Alton Brown - Twitter   / 1065300087184732171   And the music is a remix of Simon & Garfunkel"s Scarborough Fair