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When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
Frozen bread dough can help you turn out beautiful breads in less time. Thawed bread dough…
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I don’t like to peel and cook potatoes, so when I do, I make extras to save time later. When the…
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