General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


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Simple Stuffing For Poultry Recipe
Simple Stuffing For Poultry Category Stuffing Recipes 
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Ingredients And Procedures
Ingredients
1/2cupbutter
1eachonion, medium, finely chopped
2eachcelery stalks with leaves, finely chopped
2teaspoonsalt
1teaspoondried thyme
1teaspoondried rosemary
1teaspoondried sage
1teaspoonpepper
1/2teaspoondried savory
8cupfrench bread, stale, cut into 1-inch cubes
1/3cupparsley, fresh, chopped
1cupchicken stock

Directions:

Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl.

Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another 1/2 cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes.

For a crusty top, remove the foil halfway through baking time.

Makes 10 cups.
 
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