Thanksgiving Stuffing - Thanksgiving

thanksgiving stuffing?

Nov 20, 2007 by mikaylasmom | Posted in Cooking & Recipes

im making stuffing this year .. So I do ..
a box of crackers salitine, break them in a mixing bowl with the onion, celery and butter milk .. then mix it all together and cook like an hour or whatever .. I was wondering if someone else makes it like that .. and if not, what are your recipes?

Seems interesting, but - I prefer box stuffing mix. . . faster, cheaper, easier, more familiar flavors. . .

Nov 20, 2007 | by a-mazed

Seems interesting, but - I prefer box stuffing mix. . . faster, cheaper, easier, more familiar flavors. . .

Nov 20, 2007 | by a-mazed

Low Sodium stuffing recipe for Thanksgiving?

Nov 11, 2007 by ang11222 . | Posted in Cooking & Recipes

I need a low sodium recipe for Thanksgiving stuffing. All of the prepared seasoned bread crumbs at the supermarket are VERY high in sodium but I don't want the stuffing to be bland by using plain bread crumbs. Any ideas?

Low Sodium Stuffing
8 c Stuffing Bread,Cubed Or Crumbled
2 c Low Sodium Chicken Or Turkey Broth
1 c Onion,Chopped
1/2 c Celery,Chopped
2 t Tarragon
1 t Sage
1 t Poultry Seasoning
1 1/2 t Black Pepper

Combine all ingredients and toss lightly. Place in a greased 9x13 baking dish. Bake at 350 until heated through, about 30 minutes.

Yield: 12 Servings

NUTRITION FACTS:
http://i6.tinypic.com/6x9n1bq.jpg

Nov 11, 2007 | by Lizzy(:

http://www.lowsodiumcooking.com/Sample/S tuffing.htm

This one uses whole grain bread:
http://breaddaily.tripod.com/lowfatlowso dstuffing.htm

Hope this helps!

Nov 11, 2007 | by OCLOVER

Joseph Leonard

I was in town last night and Joseph Leonard was a must since I am the only one in the family who has not gone yet. Fred has been a few times. He said when he went somethings were better than others. It takes time to get a buzzing restaurant so I'm really happy that I have waited a few weeks of opening to go.

I went with Josh and Fred. We sat at the bar.Gabe said he has already crossed a line few cooks and a sous chef, but he feels now that the kitchen is in place so it will open for lunch next week. He chose to open the day of his liquor license came through as there was really no time for pre-opening with your friends and family for the last two weeks have been like this. The good news is that customers have been 3-4 times.

In full disclosure, we are investors in Joseph Leonard. I'll be completely honest in this review of the food.In many ways, I found myself irritated me to taste the food and critical because I wanted to be honest, IMHO, on my blog. I can tell you that I breathe a sigh of relief. The food last night was absolutely fantastic. Really delicious.

We started with a dozen oysters. Fresh, brackish, solid. Next out was the tomato tart. Fred was seized and he said it was fine. He said last night that the pie was a completely different experience. It was fantastic. Puffed Pastry wrapped almost like a pastry to edge higher.The bottom of the pie was then melted brie and songs that were thicker Heirloom tomatoes. Melted in my mouth. Josh was bold and went for the steak tartare. I do not like raw meat, but usually in restaurants steak tartare is a little funky as they add spice strange. Not here. A lump of steak tartare that was subtly seasoned and a poached egg on top sticky to mix with the meat. During this huge was 2 onion rings crispy crust and a handful of pieces of baguette into thin slices toasted. Gorgeous....

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