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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
If you frequently use the same recipe in your bread machine, you can save time on baking day by…
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I like to knead bread dough in a large resealable bag. My hands—and the countertops—stay nice…
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