![]() Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More. Ingredients 1/4 cup rice wine vinegar 3 cloves garlic 2-3 teaspoons Dijon mustard 1/2 teaspoon Spike seasoning 1/8 teaspoon ground pepper.Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More!.Best of New England Fall Travel: Best Places to See Foliage in New England, Best Fall Drives in New England, Things To Do In Maine, Things To Do in the Berkshires, Things To Do in Vermont, and More!.Best of New England in the Fall: Fall Foliage, Great Hikes, Apple Picking and More!.63 Reasons Why We Love the Cape & Islands.Yankee Magazine’s Ultimate New England Summer Guide.Best New England Vacations: Things to Do in Boston, Maine Vacations, Things to Do in New Hampshire, Things to Do in Rhode Island and More.Yankee Magazine’s Ultimate Holiday Guide.Yankee Magazine’s Ultimate New England Winter Guide.Yankee Magazine’s Ultimate Guide to Autumn in New England.Yankee Magazine’s Best of New England: Outdoors Edition.Is There a Difference Between Dressing and Stuffing? Scenes from a New England Thanksgiving | Table Style Tips ![]() This post was first published in 2015 and has been updated. Love the taste of Bell’s Seasoning in your stuffing but crunched for time on Turkey Day? They also offer up a line of ready-to-make stuffing mixes (there’s even a Gluten-Free Stuffing!), plus turkey brine, turkey gravy, and more. Note: Can’t find Bell’s where you live? You can order a box right from Bell’s online. Susan, we agree that stuffing sounds mighty good. Cornmeal is for johnnycakes, not stuffing! My Rhode Island and Massachusetts grandmothers always used a firm white bread such as Pepperidge Farm (or homemade), lots of onions, salt and pepper, and plenty of Bell’s Seasoning, made in East Weymouth, Massachusetts. “Cornbread stuffing? Look out, Yankee Magazine –you’re turning into Southern Living. To elaborate, a few years ago we ran a recipe for cornbread stuffing, and a reader named Susan had this to say about it: I guess I can’t say that for sure, but Bell’s has certainly won a spot in the hearts and stomachs of New Englanders, both local and transplanted elsewhere.
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