Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 40 minutes
Yield: Makes enough stuffing to stuff a 16 to 18 pound turkey (which serves 10 to 12) plus plenty extra.
Ingredients
Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.
Ingredients:
2 Tbsp Olive Oil
1 Garlic Clove – sliced paper thin with a garlic slicer
1/2 Cup Popcorn Kernels
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle
Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.
Ingredients:
2 Tbsp Olive Oil
1 Garlic Clove – sliced paper thin with a garlic slicer
1/2 Cup Popcorn Kernels
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle
Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.
Ingredients:
2 Tbsp Olive Oil
1 Garlic Clove – sliced paper thin with a garlic slicer
1/2 Cup Popcorn Kernels
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle
Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole
2 Parsnips – peeled and cut into long wedges
1 Beet – peeled and cut into chunks
1 Celery Root – peeled and cut into wedges
2 Carrots – peeled and cut into wedges
1/2 Fennel Bulb – cut into half inch slices
3 Tbsp Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
Salt & Pepper
Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole
2 Parsnips – peeled and cut into long wedges
1 Beet – peeled and cut into chunks
1 Celery Root – peeled and cut into wedges
2 Carrots – peeled and cut into wedges
1/2 Fennel Bulb – cut into half inch slices
3 Tbsp Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
Salt & Pepper