Happy Thanksgiving to all of my Canadian followers:)
I made my green stuffing...sausage meat, celery leaves, onion, fresh sage as well as parsley from my garden, garlic, basil as well as oregano addition my all fourth dimension necessary element Paxo. I stuffed as well as cooked my commencement turkey when I was xvi as well as thus I've been using Paxo for at to the lowest degree fifty years:) I've tried other stuffing products merely they aren't the same at all.
The master Paxo stuffing I commencement used was made inwards Great United Kingdom of Great Britain as well as Northern Ireland merely directly it's made hither nether license to Campbell Soup Company yesteryear Pepperidge Farm. I don't mean value at that spot is much of a departure to endure honest.
The recipe was originally created inwards 1901 yesteryear a butcher from Eccles (near Manchester) called John Crampton.
Mmmmm.....the turkey is inwards the oven as well as directly I tin odour it cooking......yum yum:)
Have a nifty solar daytime everyone.
Take care.
I made my green stuffing...sausage meat, celery leaves, onion, fresh sage as well as parsley from my garden, garlic, basil as well as oregano addition my all fourth dimension necessary element Paxo. I stuffed as well as cooked my commencement turkey when I was xvi as well as thus I've been using Paxo for at to the lowest degree fifty years:) I've tried other stuffing products merely they aren't the same at all.
The master Paxo stuffing I commencement used was made inwards Great United Kingdom of Great Britain as well as Northern Ireland merely directly it's made hither nether license to Campbell Soup Company yesteryear Pepperidge Farm. I don't mean value at that spot is much of a departure to endure honest.
The recipe was originally created inwards 1901 yesteryear a butcher from Eccles (near Manchester) called John Crampton.
Mmmmm.....the turkey is inwards the oven as well as directly I tin odour it cooking......yum yum:)
Have a nifty solar daytime everyone.
Take care.
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