805 parsley thyme recipes

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

A good stock can greatly improve and add flavor to many meals.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Creamy tofu salad dressing made with soft tofu, Dijon mustard, garlic, and white wine vinegar. Blends smooth in minutes for a high-protein, dairy-free alternative to ranch or Caesar.

French-style herb omelet with basil, thyme, marjoram, parsley, and chives folded into buttery eggs. A quick, aromatic breakfast ready in 10 minutes with just a handful of ingredients.

Traditional Irish lamb stew layered with potatoes, onions, thyme, and parsley, then slow-cooked in the oven. Just seven ingredients for a hearty, rustic one-pot supper.

A traditional seasoning that is perfect for meats and vegetables.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Saltine cracker dressing loaded with crumbled sausage, smoked oysters, sage, and thyme. Stuff your bird or bake it as a hearty side dish that brings Bohemian comfort to any holiday table.