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THIS IS MY VERSION OF STUFFING THAT I HAVE DEVELOPED OVER THE YEARS. I DON’T STUFF THE BIRD, BUT IT IS FLAVORED WITH CHICKEN BROTH GIVING IT THAT COOKED IN THE BIRD FLAVOR. I MAKE IT THE DAY BEFORE TO LET ALL THE FLAVORS MELD. TAKE IT OUT OF THE FRIDGE 30 MINUTES BEFORE BAKING IT.
MAKE THE CORN BREAD AND BREAK INTO BITE SIZE PIECES. MIX WITH FRENCH BREAD AND THE PARSLEY
MIX YOLKS AND ORANGE JUICE, ADD TO THE BROTH. SLOWLY ADD ENOUGH BROTH TO MOISTEN THE STUFFING.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...