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How to Cook the Extra Stuffing so that it39s moist

How to Cook the Extra Stuffing so that it's moist



Did you ever have stuffing at Thanksgiving that was cooked in a casserole dish in the oven? It turned out dry, didn’t it? And incredibly handful of individuals wanted to consume it.

I have a solution to the “dry stuffing” problem. Enjoy this movie and I am going to demonstrate you how to cook dinner the stuffing so that it’s moist and delicious.

I also share a stuffing recipe which is pretty tasty.

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Component Listing (whole recipe):
* 2 luggage Sage & Onion Stuffing Cubes
* 2 cans Hen Broth
* 1 large chopped Onion
* 4 stalks chopped Celery
* 4 Granny Smith apples, peeled, cored, & chopped into small pieces
* 1 adhere melted Butter
* 2 jars sliced Mushrooms
* Salt
* Pepper

Component Record (fifty percent recipe – matches into a Crock Pot):
* 1 bag Sage & Onion Stuffing Cubes
* 1 can Chicken Broth
* 1 smaller chopped Onion
* 2 stalks chopped Celery
* 2 Granny Smith apples, peeled, cored, & chopped into small items
* 1/2 adhere melted Butter
* 1 jar sliced Mushrooms
* Salt
* Pepper

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3 thoughts on “How to Cook the Extra Stuffing so that it's moist”

  1. P.S. – At our 2014 Thanksgiving, I made different dishes than stuffing. (No crockpot stuffing.) The extra stuffing at the 2014 Thanksgiving was baked in a casserole dish. Everyone ate the stuffing that came out of the turkey. No one ate the stuffing that was baked in the casserole dish. I'm just sayin'…..

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