SAUSAGE AND FENNEL
Very easy and very paleo.
Provided by Chris Denzer
Categories Main Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage. Cook and stir until the meat is browned, about 10 minutes. Pour in wine and bring to a boil; cook, stirring often, until wine has reduced by half, about 10 more minutes. Transfer sausages and liquid to a separate container.
- Heat 2 tablespoons olive oil in same skillet over medium-high heat. Cook and stir garlic until fragrant, about 1 minute. Stir in red pepper flakes; cook and stir for 30 seconds. Stir in olives. Mix in fennel, stirring to incorporate. Cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes.
- Return sausage and its cooking liquid to skillet and toss with fennel mixture. Cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes. Serve with a slotted spoon if desired to allow some of the drippings to drain off.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 18.2 g, Cholesterol 71.5 mg, Fat 39.6 g, Fiber 4.7 g, Protein 26 g, SaturatedFat 12.7 g, Sodium 1785.6 mg, Sugar 1.7 g
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
SAUSAGE FENNEL STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet
Yield Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side
Number Of Ingredients 9
Steps:
- In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.)
FENNEL SAUSAGE STUFFING
This stuffing features fennel sausage and, for special effect, is spooned into a biscuit pan to make individual portions.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Toss cubed bread with 3 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and bake until bread is crisp, about 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat. Crumble in sausage and cook, stirring until brown. Remove sausage; discard oil. Reheat pot over medium heat. Add 1/4 cup olive oil, and heat until hot. Add garlic, carrots, fennel, leeks, and onion, and cook, stirring occasionally, until softened. Add wine and raisins. Season with salt and pepper. Simmer about 3 minutes. Stir in sausage and red pepper flakes. Remove from heat. Stir in nuts, herbs, bread, stock, butter, and eggs. Mix well.
- Mound 1 1/4 cup stuffing mixture into 1/2-cup capasity buttered muffin tins. Bake until golden and crusty on top, about 30 to 40 minutes.
CARAMELIZED APPLE, SAUSAGE & FENNEL STUFFING
This recipe is from Cooking Light Nov '11. I have listed some of the changes or adaptions that I did as well.
Provided by Tylers Cook
Categories < 4 Hours
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°.
- 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
- 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
- 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
- 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
- 6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
- 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
- 8. Enjoy!
Nutrition Facts : Calories 244.2, Fat 9.2, SaturatedFat 2.8, Cholesterol 42.8, Sodium 518.1, Carbohydrate 31.1, Fiber 3.2, Sugar 9.3, Protein 10
SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING
Provided by Jeanne Thiel Kelley
Categories Pork Side Bake Thanksgiving Stuffing/Dressing Meat Sausage Fennel Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
- Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.
SAUSAGE STUFFING WITH FENNEL AND LEEKS
Whether you call it stuffing or dressing, this easy holiday side dish recipe is the perfect way to elevate store-bought stuffing cubes! Sausage Stuffing with Fennel and Leeks is sure to become a family holiday favorite!
Provided by By: Carol | From A Chef's Kitchen
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9-inch or another similar-sized baking dish with cooking spray. Set aside.
- In a heavy 10 to 12-inch skillet, cook the sausage over medium-high heat, breaking it up as it cooks until no longer pink. Transfer sausage to a large stainless steel bowl.
- Add the butter to any fat remaining in the skillet, reduce heat to medium.
- Add the leeks and cook 5-7 minutes or until leeks are tender, adjusting heat down as necessary so the butter and leeks don't burn. If they begin to brown too much, add 1-2 tablespoons water or broth.
- Add the fennel and celery and cook another 5-7 minutes or until tender adjusting the heat as necessary. If the vegetables begin to brown too much, add 1-2 tablespoons water or broth.
- Stir in 1 teaspoon poultry seasoning if using herb-seasoned stuffing cubes or 2 teaspoons if using plain. Transfer the sauteed vegetables to the bowl with the sausage.
- Pour the stuffing mix into the bowl with the sausage and vegetables and stir.
- Pour the chicken broth into the skillet and bring to a boil. Pour the broth over the sausage, stuffing mix and vegetables in the bowl and stir well.
- Cover the bowl with a large pot lid. Let stand for 10-15 minutes or until the cubes have softened and absorbed all the broth. Stir again.
- Taste for seasoning and add salt and black pepper if desired. Transfer to the prepared baking dish. (CAN BE MADE 2 DAYS AHEAD AND REFRIGERATED AT THIS POINT.)
- Bake for 30-35 minutes or until heated through to 165 degrees in the center.
Nutrition Facts : ServingSize 1, Calories 303 kcal, Carbohydrate 7 g, Protein 9 g, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 66 mg, Sodium 949 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g
SAUSAGE FENNEL STUFFING
Categories Herb Pork Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
- Cook sausage in a dry 12-inch nonstick skillet over moderate heat, stirring and breaking up pieces with a fork, until browned and cooked through, 6 to 8 minutes. Transfer to bowl with bread crumbs with a slotted spoon.
- Melt 6 tablespoons butter in skillet over moderate heat, then add onions, fennel bulb, salt, and pepper and cook, stirring frequently, until vegetables are softened, 10 to 15 minutes.
- Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
- Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
SAUSAGE, DATE, AND FENNEL STUFFING
A North African version of stuffing. Modified from Cookthink.com. Can't find preserved lemons at your local store? Make your own: Recipe #16603. Use merquez sausage if you can find it, but other sausage will do.
Provided by strawberrybird
Categories < 4 Hours
Time 1h33m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F Combine the chopped dates and the wine; leave to soak while everything else is prepared. Spread the bread cubes on a baking sheet and toast for 5-8 minutes to dry them out.
- In the skillet, heat the olive oil over medium-high heat until shimmering; cook the sausage for 5 minutes.
- Add the diced carrot, celery, onion and sliced fennel to the sausage and sauté until softened, 10 minutes. Remove from heat and let cool before adding the rest of the ingredients, 10 minutes.
- Stir the diced preserved lemon, fennel fronds, parsley and soaked chopped dates into the sausage and vegetable mixture. Make sure to add any liquid left in with the chopped dates.
- In a large bowl, combine the sausage mixture with the toasted bread cubes and toss well to coat.
- Lightly beat the eggs with the salt and the water before adding to the bread cubes and sausage mixture. If the bread and sausage mixture appears too dry, add a bit more water, up to 1/2 cup.
- Lightly oil a casserole dish and spoon in the bread cube and sausage mixture. Mound it firmly in the dish and drizzle with olive oil, bake for 30-40 minutes until the crust is light brown and crispy.
Nutrition Facts : Calories 311.1, Fat 15.4, SaturatedFat 4.6, Cholesterol 92.4, Sodium 682.5, Carbohydrate 34.8, Fiber 4.6, Sugar 20.6, Protein 9.1
CORNBREAD, SAUSAGE, AND FENNEL DRESSING
Steps:
- Preheat oven to 300°. Divide cornbread between 2 baking sheets. Bake, tossing occasionally, until brown in spots, 40-45 minutes.
- Meanwhile, cook sausage in a skillet over medium-high heat, breaking up with a spoon, until dark brown, 6-8 minutes. Using a slotted spoon, transfer sausage to a bowl; let cool.
- Reduce heat to medium and heat 8 tbsp butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.
- Increase oven temperature to 400°. Butter a 13" x 9" baking dish. Combine sausage, fennel mixture, parsley, marjoram, thyme, sage, and 1 1/2 cups broth in a large bowl. Add cornbread and toss; season with salt and pepper. Let sit 10 minutes, then add remaining 1/2 cup broth and toss, adding more broth if needed (bread should be moist but not soggy). Add eggs and mix gently to combine. Transfer dressing to prepared baking dish and dot with remaining 2 tbsp butter.
- Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until top is golden and crisp, 20-30 minutes longer. Serve topped with fennel fronds.
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SAUSAGE-AND-FENNEL STUFFING RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 359 per servingTotal Time 1 hr 10 mins
- In a large skillet over medium heat, warm oil. Add sausage and cook, stirring to break it up, until cooked through, about 7 minutes. Remove sausage to a plate.
- Melt butter in same skillet. Add fennel, onion and celery; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are just tender, about 10 minutes. Stir in herbs and fennel seeds.
- Transfer vegetable mixture to a large bowl. Add bread pieces and mix well. Season with salt and pepper, if desired. Stir in broth. Mist a 9-by-13-inch baking dish with cooking spray and spoon in stuffing.
- Preheat oven to 350ºF. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until top is golden and crispy, about 20 minutes longer. Serve immediately.
SAUSAGE AND FENNEL STUFFING RECIPE - JUSTIN CHAPPLE | …
From foodandwine.com
Servings 10Total Time 2 hrs 50 minsCategory Stuffing
- Preheat oven to 375°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Place sausage, fennel, onions, and thyme in a single layer on a large rimmed baking sheet. Drizzle with oil, and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Bake in preheated oven until browned and softened, 20 to 25 minutes. Set aside.
- Place bread in a single layer on a rimmed baking sheet, and bake at 375°F until very lightly toasted and dried out, 15 to 18 minutes. Let cool 5 minutes.
- Whisk together eggs and chicken stock in a large bowl. Add bread, sausage mixture, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper; stir well. Scrape into prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.
- Bake, covered, at 375°F until heated through, about 40 minutes. Uncover and bake until lightly browned, about 30 more minutes. Let stand 10 minutes; garnish with fennel fronds, and serve.
ROASTED FENNEL & ITALIAN SAUSAGE STUFFING RECIPE | …
From eatingwell.com
3/5 (1)Total Time 1 hr 35 minsCategory Healthy Bacon RecipesCalories 174 per serving
- Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dry but not hard, about 15 minutes. Transfer to a large bowl.
- Increase oven temperature to 450 degrees F. Toss fennel in a large bowl with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Spread on the baking sheet. Roast, stirring occasionally, until tender and golden, about 25 minutes. Transfer to a cutting board; let cool for 5 minutes. Coarsely chop and add to the bowl.
- Meanwhile, pulse pork and bacon (or pancetta) in a food processor until coarsely chopped. Transfer to a medium bowl and add 1 teaspoon each sage and thyme, garlic, fennel seed, ground fennel, 1 teaspoon pepper and 1/4 teaspoon salt. Knead and squeeze the meat until well blended.
SAUSAGE FENNEL STUFFING RECIPE - GOOD HOUSEKEEPING
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5/5 (4)Total Time 1 hr 28 minsServings 12Calories 180 per serving
- Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
- Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
- Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
CLASSIC HERB AND FENNEL STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (14)Estimated Reading Time 2 minsServings 8
- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
ITALIAN FENNEL AND TURKEY SAUSAGE STUFFING RECIPE - CHOWHOUND
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APPLE, FENNEL & ITALIAN SAUSAGE STUFFING - THE KITCHEN FAIRY
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5/5 (9)Estimated Reading Time 7 mins
- Preheat oven to 375 degrees F. Prepare a 9 x 12” casserole dish by greasing the bottom and sides.
- In a large 6 quart Dutch oven, heat ½ tablespoon of the olive oil over medium-high heat. Working in two batches, add half of the de-cased sausage meat to the skillet. Cook while breaking up the sausage with a wooden spoon until browned and cooked through. With a slotted spoon remove sausage crumbles to a bowl. Repeat process with remaining sausage leaving the drippings in the Dutch oven.
- Meanwhile, in a mortar and pestle grind the dried fennel seeds, Rosemary and sage. Set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and add onion, garlic, and diced fennel bulb. Season with ground herbs, salt, and pepper. Cook over medium-high heat while stirring occasionally until the onions and fennel bulb are just tender, about 3 minutes.
CHESTNUT, SAUSAGE AND FENNEL STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 45 minsServings 1Calories 200 per serving
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