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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Preheat oven to 350 degrees F. Cover baking sheet with cooking spray. Melt the butter in a nonstick pan, add the onion, celery, thyme, salt and pepper. Cook at a medium heat stirring as required until the vegetables are tender. Remove from heat and add the remaining ingredients. Stir until stuffing is moistened and ingredients are well blended. Form into 1 1/2" balls (approx a heaping tablespoon of mixture). Place balls on baking sheet and bake until golden. Approx 25-30 minutes.