Thanksgiving Stuffing

Preheat oven to 400 degrees. Melt 1stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme and season with salt and pepper and cook 5 minutes.

Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with ¼ cup chopped parsley in a large bowl, add 16 cups of cubed white bread, then pour in the vegetables broth mixture and toss. Transfer to a buttered 3 quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden about 20 more minutes.

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How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

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Chef Larry G
As Heard On...
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Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
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Mike Shannon