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"My father calls this the Miles Standish stuffing," she told us, "because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower." This recipe makes enough to stuff a 16-pound turkey. Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of.
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Miles Standish Stuffing. Recipe courtesy Alex Guarnaschelli. 1 stick (8 tablespoons) to 1 1/4 sticks unsalted butter. 3 medium yellow onions, peeled, halved and cut into thin slices. 8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into thin slices.
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Method. Preheat the oven to 325ºF. Arrange the bread in a single layer on a baking sheet and toast until light brown, about 15 minutes. Remove from oven and spread 3 tablespoons of the butter on both sides of the bread. Cut into 1-inch squares and transfer to a large mixing bowl. Add thyme, sage, and rosemary.
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Save this Thanksgiving turkey with Miles Standish stuffing recipe and more from Old-School Comfort Food: The Way I Learned to Cook to your own online collection at EatYourBooks.com Toggle.
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Miles Standish stuffing is a bready wonder that includes a bunch of meaty things (pepperoni, breakfast sausage, turkey heart, and gizzard), some fresh spices, celery, and loads of butter.
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Save this "Miles Standish" stuffing recipe and more from Food Network Magazine, November 2013 to your own online collection at EatYourBooks.com
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Miles Standish Stuffing This dish is a staple in Beard Award winner and television personality Alex Guarnaschelli's holiday arsenal. "My father calls this the Miles Standish stuffing," she told us, "because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.".
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Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes. Drain on paper towels. Add the sausage to the skillet.
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"My father calls this the Miles Standish stuffing," she told us, "because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower." Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of the roasting pan so the turkey drippings flavor it as.
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Method. Preheat the oven to 325ºF. Arrange the bread in a single layer on a baking sheet and toast until light brown, about 15 minutes. Remove from oven and spread 3 tablespoons of the butter on both sides of the bread. Cut into 1-inch squares and transfer to a large mixing bowl. Add thyme, sage, and rosemary.
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Procedure. Heat oven to 400ºF. Pat the turkey dry, rub with 1 tablespoon of the oil, and season with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Place cavity-side up into a deep high-sided bowl and set aside. Heat the chicken stock in the microwave in a large microwave safe mixing bowl for 3 minutes.
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For the stuffing: subheading: For the stuffing: 1 stick (8 tablespoons) to 1 1/4 sticks unsalted butter 1 stick (8 tablespoons) to 1 ¼ sticks unsalted butter 3 medium yellow onions, peeled, halved and cut into thin slices 3 medium yellow onions, peeled, halved and cut into thin slices
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Michael "Miles" Standish (November 13, 1964 - July 11, 2023) was an American businessman, author, rare coin expert, sports memorabilia expert and philanthropist. He was a co-founder of Collectors Universe and served as vice president of the Numismatic Guaranty Corporation (NGC).
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Preheat the oven to 400°F. Make the stuffing: In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onions and celery and season with salt and pepper. Cook the vegetables.
"Miles Standish" Stuffing Recipe Alex Guarnaschelli Food Network
Deselect All. 1 (14 to 16-pound) turkey, innards removed and reserved and the neck reserved for gravy. 1/2 stick unsalted butter, melted. 1 large piece cheesecloth
