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  2. Stove Top stuffing - Wikipedia

    en.wikipedia.org/wiki/Stove_Top_stuffing

    Stove Top is a stuffing that was introduced by General Foods in 1972. It is a quick cooking ("instant") stuffing that is available in supermarkets. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a microwave oven. It is used as a side dish for meals as well as a medium in which some ...

  3. King Ranch chicken - Wikipedia

    en.wikipedia.org/wiki/King_Ranch_Chicken

    King Ranch chicken is a Tex-Mex casserole. Its name comes from King Ranch, one of the largest ranches in the United States, although the actual history of the dish is unknown and there is no direct connection between the dish and the ranch. Recipes vary, but generally it has a sauce made of canned diced tomatoes with green chiles (commonly the ...

  4. Stuffing - Wikipedia

    en.wikipedia.org/wiki/Stuffing

    Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and ...

  5. King Ranch, Sweet Potato, and More Tasty Southern Casseroles

    www.aol.com/king-ranch-sweet-potato-more...

    6. Poppy Seed Chicken Casserole. Poppy seed chicken is a rich, decadent main course casserole. It's made with cooked diced chicken baked in a sauce of sour cream, cream of chicken soup, and ...

  6. How to Make King Ranch Chicken Casserole, an Iconic Texas Recipe

    www.aol.com/lifestyle/king-ranch-chicken...

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  7. The Top Chef-Approved Two-In-One Stuffing That's My New ... - AOL

    www.aol.com/top-chef-approved-two-one-133000500.html

    For Kish's stuffing, you’re going to need olive oil, yellow onions, celery, sage, garlic, cornbread, day-old white sandwich bread, flat-leaf parsley, kosher salt, black pepper and chicken stock.

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