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    <category-id>422</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="418">Holiday Cooking</category>
      <category parent_id="418" id="422">Thanksgiving Cooking</category>
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    <easy-steps>true</easy-steps>
    <created-at>Tue, 03 Nov 2009 07:32:38 -0800</created-at>
    <filename>/system/videos/6/18/82/26/268218.flv</filename>
    <tags>thanksgiving,stuffing,dinner,meal,making,cooking,recipes,turkey,scratch,homemade</tags>
    <title>How To Make Homemade Thanksgiving Stuffing</title>
    <description>
      <![CDATA[The bird may be the star of the Thanksgiving feast, but a moist, delicious stuffing will steal the "turkey day" spotlight every time. Here's how to make yours from scratch.]]>
    </description>
    <permalink>http://www.howcast.com/videos/265312-How-To-Make-Homemade-Thanksgiving-Stuffing</permalink>
    <edit-url>http://www.howcast.com/videos/265312-How-To-Make-Homemade-Thanksgiving-Stuffing/edit</edit-url>
    <state>approved</state>
    <duration>143</duration>
    <width>640</width>
    <height>360</height>
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    <rating>2</rating>
    <username>carlo_scialla</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/make_turkey_stuffing_hdstill01_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>9523</views>
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    <ingredients>
      <ingredient>
        <![CDATA[A 1-pound French-bread loaf or cornbread loaf]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 stick of unsalted butter]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 c. diced onions]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 garlic clove, minced]]>
      </ingredient>
      <ingredient>
        <![CDATA[6 celery stalks, diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/3 c. chopped fresh parsley]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tsp. dried sage]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tsp. dried rosemary]]>
      </ingredient>
      <ingredient>
        <![CDATA[½ tsp. dried thyme]]>
      </ingredient>
      <ingredient>
        <![CDATA[¼ tsp. salt]]>
      </ingredient>
      <ingredient>
        <![CDATA[¼ tsp. black pepper]]>
      </ingredient>
      <ingredient>
        <![CDATA[2 c. hot turkey or vegetable stock]]>
      </ingredient>
      <ingredient>
        <![CDATA[A large glass baking dish]]>
      </ingredient>
      <ingredient>
        <![CDATA[Aluminum foil]]>
      </ingredient>
      <ingredient>
        <![CDATA[1½ c. peeled and chopped tart green apples (optional)]]>
      </ingredient>
      <ingredient>
        <![CDATA[An 8-oz. jar of peeled cooked chestnuts, chopped (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>100422</id>
        <position>0</position>
        <timemarker>56</timemarker>
        <type>Warning</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If you're stuffing a turkey, make the stuffing at the last minute so it can go into the bird warm, reducing the potential for bacteria to grow around it during baking. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you&#8217;re stuffing a turkey, make the stuffing at the last minute so it can go into the bird warm, reducing the potential for bacteria to grow around it during baking.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100423</id>
        <position>1</position>
        <timemarker>64</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/64.jpg</thumbnail-url>
        <title>Slice and dry the bread</title>
        <textile-text>
          <![CDATA[Preheat the oven to 400 degrees Fahrenheit. Cut the bread into ½-inch cubes. Spread it on two cookie sheets, and toast it for 15 minutes, turning the sheets once. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Preheat the oven to 400 degrees Fahrenheit. Cut the bread into ½-inch cubes. Spread it on two cookie sheets, and toast it for 15 minutes, turning the sheets once.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100424</id>
        <position>2</position>
        <timemarker>75</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/75.jpg</thumbnail-url>
        <title>Cook onions and celery</title>
        <textile-text>
          <![CDATA[In a large, heavy skillet, melt butter over medium heat. Stir in the onions, garlic, and celery, cover, and cook for 20 minutes, stirring occasionally. Transfer to a large bowl.]]>
        </textile-text>
        <text>
          <![CDATA[<p>In a large, heavy skillet, melt butter over medium heat. Stir in the onions, garlic, and celery, cover, and cook for 20 minutes, stirring occasionally. Transfer to a large bowl.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100425</id>
        <position>3</position>
        <timemarker>88</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/88.jpg</thumbnail-url>
        <title>Mix the ingredients</title>
        <textile-text>
          <![CDATA[Mix the contents of the skillet with the bread, parsley, sage, rosemary, thyme, salt, and pepper. Stir in 1½ cups of hot turkey or vegetable stock. Then, stir in the apples or chestnuts, or both, if using.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Mix the contents of the skillet with the bread, parsley, sage, rosemary, thyme, salt, and pepper. Stir in 1½ cups of hot turkey or vegetable stock. Then, stir in the apples or chestnuts, or both, if using.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100426</id>
        <position>4</position>
        <timemarker>102</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If you're stuffing your turkey, stuff all cavities now and put the turkey in the oven. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you&#8217;re stuffing your turkey, stuff all cavities now and put the turkey in the oven.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100427</id>
        <position>5</position>
        <timemarker>106</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/106.jpg</thumbnail-url>
        <title>Transfer to baking dish</title>
        <textile-text>
          <![CDATA[If you have remaining stuffing, or are not stuffing your turkey, reduce the oven heat to 350 degrees. Butter a large glass baking dish. Transfer the stuffing to the dish and pour a quarter- to a half-cup of hot stock over the top. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you have remaining stuffing, or are not stuffing your turkey, reduce the oven heat to 350 degrees. Butter a large glass baking dish. Transfer the stuffing to the dish and pour a quarter- to a half-cup of hot stock over the top.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100428</id>
        <position>6</position>
        <timemarker>122</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/265312/122.jpg</thumbnail-url>
        <title>Cover and bake</title>
        <textile-text>
          <![CDATA[Cover the dish with aluminum foil and bake for about 30 minutes. Uncover and bake an additional five to 10 minutes for a crispy, golden top. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cover the dish with aluminum foil and bake for about 30 minutes. Uncover and bake an additional five to 10 minutes for a crispy, golden top.</p>]]>
        </text>
      </marker>
      <marker>
        <id>100429</id>
        <position>7</position>
        <timemarker>130</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Sarah Josepha Hale, who campaigned in the 1860s to make Thanksgiving a national holiday, was also the author of the nursery rhyme "Mary Had a Little Lamb."]]>
        </textile-text>
        <text>
          <![CDATA[<p>Sarah Josepha Hale, who campaigned in the 1860s to make Thanksgiving a national holiday, was also the author of the nursery rhyme &#8220;Mary Had a Little Lamb.&#8221;</p>]]>
        </text>
      </marker>
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        <comment-count>0</comment-count>
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        <id>121</id>
        <title>How To Make Electric Lemonade</title>
        <type>HowcastGuide</type>
        <views>5343</views>
        <created-at>Mon, 03 Dec 2007 22:23:48 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[With its psychedelic name and shocking color, an Electric Lemonade might be a mind-blowing potion dreamed up by some mad hippie scientist—but who cares?  It's a great drink to light up your summer night.]]>
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        <id>381</id>
        <title>How To Make a Frozen Margarita</title>
        <type>HowcastGuide</type>
        <views>7671</views>
        <created-at>Mon, 10 Dec 2007 21:46:54 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Thanks to those pre-mixed drinks pumped out of machines at Mexican restaurant chains, the frozen margarita has gained a reputation as the Slurpee of cocktails. But the real thing will have you singing along with the mariachi band in no time.]]>
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        <duration>128</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, drink, drinking, alcohol, beverage, liquor, liqueur, spirits, mixed, cocktail, Mexican, margarita, frozen</tags>
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        <comment-count>3</comment-count>
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      <video>
        <category-id>362</category-id>
        <id>406</id>
        <title>How To Make a Frozen Fruit Daiquiri</title>
        <type>HowcastGuide</type>
        <views>4103</views>
        <created-at>Mon, 10 Dec 2007 22:03:28 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Whether enjoyed by the beach or pool, bar or barbeque, the frozen fruit daiquiri is as essential to summer as sunscreen and swimwear.  Choose your fruit and plug in that blender.]]>
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        <duration>117</duration>
        <filename>http://media.howcast.com/system/videos/0/06/04/406.flv</filename>
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        <comment-count>2</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>90</id>
        <title>How To Make a Dirty Martini</title>
        <type>HowcastGuide</type>
        <views>7567</views>
        <created-at>Mon, 03 Dec 2007 22:20:03 -0800</created-at>
        <rating>13</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[There's nothing inappropriate about the dirty martini, despite its suggestive name—it's just the extra olive flavor that spices up this twist on an old standard.]]>
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        <duration>108</duration>
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        <comment-count>2</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>94</id>
        <title>How To Make a Cuba Libre</title>
        <type>HowcastGuide</type>
        <views>4916</views>
        <created-at>Mon, 03 Dec 2007 22:20:32 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Created during the 1898 Spanish-American War to liberate Cuba, the Cuba Libre was originally mixed at a bar by an off-duty U.S. soldier. It has since become the liberating libation of choice for freedom-loving drinkers around the world.]]>
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        <duration>83</duration>
        <filename>http://media.howcast.com/system/videos/3/94/94.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, alcohol, liquor, mixed, drink, cocktail, make, mix, cuba, libre, rum, coke, cola</tags>
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      <video>
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        <id>97</id>
        <title>How To Make a Whiskey Sour</title>
        <type>HowcastGuide</type>
        <views>5966</views>
        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <duration>98</duration>
        <filename>http://media.howcast.com/system/videos/6/97/97.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, whiskey, sour, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>0</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>98</id>
        <title>How To Make a Mojito</title>
        <type>HowcastGuide</type>
        <views>32492</views>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <duration>103</duration>
        <filename>http://media.howcast.com/system/videos/0/98/98.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, mojito, mint, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>1</comment-count>
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