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You are here: Home / Archives for Stuffing

Stuffing

Apple & Oatmeal Stuffing Recipe

This page first published: Feb 10, 2004 · Modified: Apr 9, 2019 · by CooksInfo. Copyright © 2019

Use to stuff poultry or rolled pork.

Forcemeat

This page first published: Jul 27, 2004 · Modified: Jun 12, 2018 · by CooksInfo. Copyright © 2019

Forcemeat is ground meat, often pork. The meat is usually finely ground. It is sometimes passed through a grinder several times to get a smooth, pasty texture that will bind together when cooked. The grinding mixes the protein in the meats up with the fat in the meat. The meat is often seasoned, and mixed…

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Swiss Chard and Gruyère Panade Recipe

This page first published: Mar 31, 2006 · Modified: Apr 9, 2019 · by CooksInfo. Copyright © 2019

Swiss chard doesn’t make everyone’s standard vegetable list these days; but this recipe will make it a winner in your household.

Turkey Lacers

This page first published: May 18, 2005 · Modified: May 10, 2018 · by Randal Oulton. Copyright © 2019

Turkey Lacers are thin needles about 4 1/2 inches (11 cm) long that are pointy at one end with a large eye at the other end. They are used in combination with thin butcher string to close and hold shut the neck cavity of poultry that has been stuffed. The purpose is to keep all…

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‘Grilling, broiling, barbecuing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.’ — James Beard (5 May 1903 – 21 January 1985)

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