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Maxine’s Turkey Stuffing

Maxine’s Turkey Stuffing

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Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.


  • 4 celery stalks, coarsely chopped, divided
  • 3 sprigs flat-leaf parsley, plus 1/3 cup leaves
  • 3 tablespoons unsalted butter, cubed, plus more
  • 1 pound breakfast sausage, casing removed
  • 1 12-oz. bag Pepperidge Farm Herb Seasoned Stuffing
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a saucepan. Add 6 cups of water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.

  • Preheat oven to 350°. Butter a 2-qt. baking dish. Cook sausage in a large skillet over medium heat until cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared baking dish.

  • Cover dish with foil. Bake until heated through, about 40 mintues. Uncover dot with butter and bake until browned, about 20 minutes longer.

Recipe by Maxine Rapoport,Photos by Christopher Testani

Nutritional Content

10 servings, 1 serving contains: Calories (kcal) 307.9 %Calories from Fat 40.7 Fat (g) 13.9 Saturated Fat (g) 5.3 Cholesterol (mg) 88.6 Carbohydrates (g) 28.1 Dietary Fiber (g) 2.8 Total Sugars (g) 2.1 Net Carbs (g) 25.3 Protein (g) 16.0 Sodium (mg) 791.3Reviews Section

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maxine's Dump Cake.

Ready to make this Maxine's Dump Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1 Yellow cake mix
1 cn Cherry pie filling
1 cn Crushed pineapple
1 Stick oleo (or more)
1 c Pecans whole (or more)

1. Preheat oven to 350 degrees grease an oblong cake pan. 2. Using
#2 cans of pineapple and cherry pie filling, spread the crushed
pineapple (include the juice) on the bottom of the pan. Now spread
cherry pie filling over or around the pineapple. 3. Sprinkle the
==dry== cake mix over the top. 4. Place whole (or chopped) pecans
over the dry cake mix. 4. On top of the pecans and dry cake mix,
place thin slices of butter or
oleo over the top…about 1/2″ apart. 5. Bake for 1 hour or until
golden brown.

Clem’s substitution: Apple Pie Filling. Before sprinkling the cake
mix sprinkle cinnamon and brown sugar over the fruit.


1 Servings

Ways to Use Leftover Turkey

Well, Thanksgiving week is finally here! My turkey is happily thawing in the fridge, my children are with my parents until Wednesday, and my to-do list is about to be tackled with a vengeance.

If you're making dinner for Thursday, you probably have your menu all put together, but have you thought about the rest of the week? What will you do with all the leftover turkey? I've gathered some recipes for you that I think you should consider as you put to use all of that wonderful meat. My own plan is to make some gumbo , which is a tradition for us every year. Maybe I'll even share the recipe with you later on this week. if you're lucky!

3. Cranberry Sauce & Turkey Sandwiches

7. Turkey & Wild Rice Chowder

Maxine’s Rhubarb Bars

When I first tried these rhubarb bars at my friend Denice’s house I just had to have the recipe. It was her mom, Maxine’s, recipe and seemed pretty simple for such wonderful flavor. I wasn’t much of a rhubarb fan really, but these bars are one of the reasons I began to like rhubarb. From there I found many more ways to use the tart fruit and the recipes were soon some of our traditional favorites.

The rhubarb bars are my most favorite of all the foods, however. They’re so easy and fast it’s crazy. I should make them weekly during rhubarb season! I made them recently for a party and forgot to take them out of the cooler when dessert was served. Cheesh. I took some over to my son’s the next day and they dived in, relishing the buttery crust and tangy filling. They were a delayed hit.

Use a fork to cut the butter into the flour and powdered sugar until it forms larg crumbs

To make the bars I measured the flour, butter and powdered sugar into a bowl and used a fork to cut it all together until it formed large crumbs. I patted it into a 9 x 13-in pan and slid it into the oven for 10 minutes.

Press crust into 9 x 13-in pan and bake 10 minutes at 350°F.

The recipe says to bake until “set” and I never did know what that meant. 10 minutes works for me.

Whisk 2 eggs until foamy. Whisk in flour and sugar until smooth.

I made the filling while the crust was baking. In a bowl I beat 2 eggs with a whisk until they were foamy. I added the sugar and flour and whisked again until mixed well.

I had cut up 2 cups of rhubarb into small pieces.

Stir rhubarb into egg mixture

I stirred the rhubarb into the egg mixture.

Spread filling on set crust and bake for 40 minutes.

When the crust is set I removed it from the oven, poured the filling over the crust and slid the pan back into the oven. I set the timer for 40 minutes.

Rhubarb bars are done when beginning to brown around the edges.

The bars are done when they are just beginning to turn brown around the edges. I set the pan on a rack to cool completely.

I cut the pan into 24 bars. The crust is not terribly strong and will break up if they are cut into larger pieces. I suggest smaller pieces or eating them with a fork!

The bars are delicious! They disappear fast in a crowd. But they’re so fast to make, go ahead and make a second pan. Your guests will thank you.

Throwing a Vegan Thanksgiving Dinner: A How-To for Non-Vegans

Thanksgiving might be the hardest time to be a vegan.

Not only are all the traditional items full of meat and dairy, but unless they have an all-vegan family, they can feel ostacized by the jokes, put-downs, and microagressions around the family table.

If you're a non-vegan that has invited a vegan to dinner and you want them to have a good time, don't fret. Vegan "technology" has grown at a lightening fast pace. You can absolutely have a delicious, animal-free meal that will make everyone happy. I'm here to tell you how.


Did you know that some beer is made using fish bladders? First of all, ew. Second of all, not vegan. And third - not well known! So, while finding vegan drinks seems easy, it's a little trickier than you might expect.

Wine is also not always vegan! This article from The Kitchn explains why (spoiler alert: fish bladders again, among other things), and recommends a few vegan wines. If you're not into talking with your local wine shop guy to find these, here is a handy dandy list of vegan wines that Trader Joes carries.

We already mentioned that not all beer is vegan. Some top brands that are safe are:

  • Budweiser and Bud Light
  • Coors and Coors Light
  • Corona
  • Guinness (Original and Blonde American Lager Only)
  • Heineken (Beer Only, Not Cider)
  • Miller Lite and Miller High Life
  • Pabst Blue Ribbon
  • Sierra Nevada Pale Ale
  • Stella Artois (Beer Only, Not Cider)
  • Yuengling

If those aren't your style, check out Barnivore, your vegan beer, wine, and liquor guide to see if your favorites are vegan.


You have a ton of options here. I highly recommend iced tea, lemonade, Arnold Palmers, or Spindrift. Martinelli's Sparkling Cider is a fan favorite, and there a handful of vegan eggnog options.


Ok, so I may be in the minority here, but I think the best part of Thanksgiving is the sides, which makes the turkey not all that big of a thing to miss out on, but it really is the symbol of Thanksgiving. It will be obvious to non-vegans if there is no turkey, so you may decide to make two main dishes, but there are lots of options for vegan mains like Gardein Savory Stuffed Turk'y, Trader Joes Breaded Turkey-less Stuffed Roast With Gravy, and Quorn Celebration Roast.

But, according to our CEO, Robert, "I think Tofurkey is still the best, to be honest."

Tofurky has been around so long that it's become a bit of punchline, but Robert has been a vegan for a very long time, so maybe it's best to trust him here.

If you want to be awesome and actually cook something instead heating up something pre-made, try a do-it-yourself Torfurkey with Mushroom Stuffing and Gravy. Or this Mushroom Wellington with Rosemary and Pecans. And then make extra for me because boy howdy that looks good.

Most thanksgiving sides can be made vegan relatively easily, you just need to know about the best substitutions.

First butter. It's such a staple of traditional cooking that people go crazy when you try to take their butter away. This is why we suggest not even mentioning it to the non-vegans. There have been a lot of advances in the vegan butter department, and they most likely won't even notice.

Sub in a vegan butter like Earth Balance or Faba Butter for regular butter on things like mashed potatoes and you're set. If you normally put milk in your mashed potatoes, try oat milk! We like Oatly. It's creamy and delicious.

For sides like candied yams, sub out regular marshmallows for Dandies.

When it comes to stuffing, most families have their traditional recipes. Some add meat like sausage or oysters, which might make veganizing difficult. I don't think I would ever even want vegan oysters to be a thing, but vegan sausage is here and it's pretty darn good. Sub vegetable broth for turkey broth and you're good to go. No, it may not taste exactly the same, but it will still be really good, and it will make your vegan friends (and the planet) happy.

Unfortunately store-bought cream of mushroom soup doesn't exist, but Minimalist Baker has a vegan green bean casserole recipe or you can make your regular recipe and make the cream of mushroom soup from scratch.

Again, all of these will taste pretty close to your well-loved traditional versions, so there's no need to make separate dishes for the vegans.


Like sides, desserts can easily be made to taste the way you're used to with a few simple swaps. For dessert, the answer is usually coconut in the form of coconut oil or coconut milk.

Or can keep it super easy and toss a few bags of Maxine's Heaveny Pumpkin Pecan Spice cookies on the table along with a pot of coffee and your favorite board game for hours of post-meal fun.

In short.

The first Thanksgiving was a harvest festival and a time to give thanks and break bread with neighbors. It should be celebrated with a spirit of inclusion and a focus on connection, not food.

Now, that doesn't mean that the food shouldn't be delicious. It absolutely should. But the food should not be more important than the people who eat it. A few simple swaps and vegans and non-vegans alike will be happy at the table!

8 Best Hidden Orlando Restaurants

Orlando’s foodie scene has been exploding with new and vibrant restaurants, quickly becoming known around Florida for its variety of choices. With the vast amount of tourists Orlando gets per day, which restaurants should you add to your itinerary? Avoid the touristy destinations and visit these top restaurants to truly feel like a local.


Look out for our newsletters in your inbox soon.

Hawkers Asian Street Fare

Most visitors to Orlando don’t even realize that it has a Little Saigon area. If you find yourself exploring Mills Ave, Hawkers Asian Street Fare is a great place to indulge in delicious plates such as pork belly bao, wok-fried green beans, or roasted duck. Served tapas style, these small plates are meant to be shared in a group. With Malaysian, Chinese, and Vietnamese influences in their dishes, you are able to sample dishes from all around Southeast Asia and sure to indulge and fulfill the cravings of everyone in your group.

Yellow Dog Eats

This two-story restaurant, tucked away less than 30 minutes outside of Orlando is certainly a crowd favorite. With chickens roaming around and unique and eclectic decor choices such as a VW bus in the outside dining area, Yellow Dog Eats has a hippie vibe that will have you wondering how far you drove out of Orlando. They are known for their unique BBQ sandwiches, such as “The Rufus.” This pulled pork sandwich is topped with Brie cheese and cherry pepper rings, then covered in raspberry melba.

Maxine's on Shine

Popular for its live music and brunch, Maxine’s on Shine is doing both right. Tucked away in a quiet residential area surrounded by 100-year-old oak trees, this place can be tricky to find. You’ll often find the owner Maxine, one half of the husband and wife team that runs Maxine’s on Shine, happily mingling with guests. Live music is often performed at night, with a diverse range of choices such as blues, rock, and soul. Other than their famous brunch items such as the veggie benedict, Maxine serves hearty dishes like skillet lasagna, brisket burgers, and market-fresh fish, giving you more than one reason to come back to visit.



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Tips for the Free-From Table

Dazzle with Décor – Imagine the smiles as everyone enters your home and sees a cornucopia of festivity. The atmosphere will bring more joy to your event than just the food, so have fun with it. Strategically stash mini pumpkins and squash, use rich harvest colors for candles, tablecloths and floral arrangements, and give each person a special place at the table with these easy homemade placeholder cards.

Unload the Burden – Release some of the responsibility by asking if your food allergic guest(s) can bring a dish or two. See if they have a specialty that everyone can enjoy, or pick the item that is overwhelming you most (perhaps that gluten-free, egg-free, dairy-free pumpkin pie?) and ask them if they can tackle it.

Create New Classics – Sure there are some typical traditions, but nothing is written in stone about what you serve at Thanksgiving. If you typically make pecan pie, but a loved one has nut, dairy, and egg allergies, consider an apple pie. If gluten is a concern, don’t fuss over pie crust simply make it an apple crisp! A crumbly gluten-free topping is much more forgiving than a delicate crust, but no less tasty with a scoop of dairy-free ice cream.

Double Up – Serving a food allergy-friendly Thanksgiving dish for the first time can be daunting. If you’re nervous, prepare two versions: your traditional recipe and the allergy-friendly variety. Allergic guests will appreciate the effort, even if it bombs, while other guests will be none the wiser. If the new recipe is a success, you may only need one recipe for next year. Just remember to isolate allergen-free food and serving utensils from other food to avoid cross-contamination.

You Have Permission to Cheat – These days you can buy certified gluten-free dinner rolls, stuffing mixes, and pie crust. There are even dairy-free and nut-free pies and nogs. If you hit a wall, head to the natural food store (where many of these products are found) and fill in the blanks. There’s no need to feel that everything has to be made completely from scratch when there are some great allergen-safe helpers at the store.

Give Thanks – Remember what this holiday is really about. It’s easy to focus too much on the food when so much of the population calls it “Turkey Day,” but Thanksgiving really is about family and appreciation. Be grateful for the time and company, plan fun activities and games, and don’t fret if your dairy-free mashed potatoes aren’t whipped to perfection.

10 Things My Cajun Mother Always Has in the Pantry

A Cajun chef living in New Orleans, Melissa Martin is the founder of Mosquito Supper Club, a tribute to the food of her childhood. We couldn’t think of anyone better to share the ingredients of a real Cajun pantry — and she couldn’t think of anyone better than her mama.

I’m on the phone with my mom. She’s in Chauvin, in my childhood home on Bayou Petite Calliou. She’s been married to my dad for 48 years and she raised six kids in a ranch-style house on Delta land. I’m asking her questions about her Cajun pantry. I know most of our items will be the same, but I want to hear her perspective. She is my touchstone and I can’t think of anyone I love or trust more to keep Cajun real.

1. Rice

Her first answer is rice. We ate rice with everything: gumbo, jambalayas, étouffées, and stews. I remember one of my brother’s girlfriends making fun of us for our rice consumption. But the fact is that rice stretches food and when you have six hungry mouths to feed, rice is a savior. We also loved rice I still could eat a bowl of rice every day.

Tip: I like Baker’s Farm popcorn rice from Gueydan, LA. It’s nutty and fills your house with the faint scent of popcorn while you’re cooking it.

Recipe Summary

  • 25 cucumbers, thinly sliced
  • 6 onions, thinly sliced
  • 2 green bell peppers, diced
  • 3 cloves garlic, chopped
  • ½ cup salt
  • 3 cups cider vinegar
  • 5 cups white sugar
  • 2 tablespoons mustard seed
  • 1 ½ teaspoons celery seed
  • ½ teaspoon whole cloves
  • 1 tablespoon ground turmeric

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

From Bon Appétit Magazine, November 2011: Thanksgiving Special Bon Appétit Magazine, November 2011 by Ricardo Muñoz Zurita

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  • Categories: Sauces, general Main course Mexican Vegetarian
  • Ingredients: hibiscus flowers onions carrots jicama dried oregano dried thyme tomatoes canned chipotle chiles in adobo sauce bay leaves corn tortillas sour cream red cabbage cotija cheese

Watch the video: How To Make Turkey Stuffing (July 2022).


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