Fox News
Fox & Friends

The Fox & Friends Blog

Fox & Friendsgiving: Pete Hegseth’s Thanksgiving Stuffing and Pink Jell-O

THE HEGSETH’S TRADITIONAL THANKSGIVING STUFFING
Ingredients:

½ c. butter margarine
5 large celery stalks. chopped
1 large onion, chopped
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
½ tsp. dried sage
1 can chicken broth
2 loaves firm white bread, cubed
½ c. loosely packed fresh parsley leaves

Instructions:
Preheat oven to 325°F.
In a 12” skillet, melt butter or margarine over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
Stir in thyme, salt, pepper, sage, chicken broth, and ½ cup water. Remove skillet from heat.
Place bread cubes in a very large bowl. Add celery mixture and parsley. Toss to mix well.
Spoon stuffing into a 13”x9” glass baking dish. Cover with foil and bake 40 minutes or until heated through.
-----------------------
GRANDMA HEGSETHS’ PINK JELL-O
Ingredients:

1 box strawberry Jell-O
1½ c. Cool Whip

Instructions:
Make a small box of strawberry Jell-O, per instructions on the box.  When fairly firm, fold in Cool Whip.  Beat the mixture until blended and refrigerate until firm.

'Fox & Friendsgiving' Recipes

PETE HEGSETH’S TRADITIONAL THANKSGIVING STUFFING
Ingredients:

½ c. butter margarine
5 large celery stalks. chopped
1 large onion, chopped
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
½ tsp. dried sage
1 can chicken broth
2 loaves firm white bread, cubed
½ c. loosely packed fresh parsley leaves

Instructions:
Preheat oven to 325°F.
In a 12” skillet,...

Read More

Paula Deen’s Southern Cornbread Stuffing

SOUTHERN CORNBREAD STUFFING
Makes 6 to 8 servings
Ingredients:
7 slices oven-dried white bread
1 sleeve crackers (Saltine recommended)
8 tbsp. butter
2 c. chopped celery
1 large onion, chopped
7 c. chicken stock
1 tsp. salt
Freshly ground black pepper
1 tsp. sage, optional
1 tbsp. poultry seasoning, optional
5 eggs, beaten
Cornbread (recipe below)

Instructions:
Preheat oven to 350°F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5- 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45-60 minutes.
-----------------------
CORNBREAD
Ingredients:

1 c. self-rising cornmeal
½ c. self-rising flour
¾ c. buttermilk
2 eggs
2 tbsp. vegetable oil

Instructions:
Preheat oven to 350°F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20- 25 minutes. Remove from oven and let cool.

Cooking with 'Friends': Heather Nauert's Turkey Stuffing

HEATHER NAUERT’S DAD’S “FAMOUS” SAUSAGE TURKEY STUFFING
Ingredients:

2 Jimmy Dean sausage rolls (found in a tube)
1 stick of butter, plus more
1 bunch of celery, chopped
3 yellow onions, chopped
Sage
Rosemary
Salt
Pepper
Fresh garlic
2-3 eggs
3 (32 oz.) containers of chicken stock
2 bags of pre-seasoned, cubed Pepperidge Farm stuffing mix
Unsalted giblets, if desired

Instructions:
Preheat oven to 350°F.
Brown sausage in a large pan. Drain and set aside in a large bowl.
Melt butter in the large pan. Add celery, onion and spices.  Sauté until the onion is soft. Celery can be a little crunchy. Add cooked sausage to the mix.
In a separate bowl, beat the eggs into chicken stock.
Combine sausage mixture and chicken stock with bread cubes in a large bowl. You may need to add more chicken stock.
Don't be afraid to over-moisten the bread crumbs. They dry out in the oven.
Stuff the turkey and put the rest in a deep casserole dish. For the turkey, cook as instructed. For the stuffing in the casserole dish, bake for 45 minutes.
Stuffing should be golden brown on top and moist in middle.