Recipezaar: Stuffings/Dressings,Dinner Party recipes

Turkey/Chicken Stuffing

Tue, 22 Aug 2006 20:20:28 -0400

This was a recipe that my mom used. Simple and flavorful. Easy to cut in half or double, depending on the size of bird you need to stuff. -- posted by Elcowgirl

Pesto Croutes

Thu, 24 Aug 2006 22:39:37 -0400

A quick and stylish addition to any soup. Use store bought pesto or better still make your own. Try my homemade pesto recipe. -- posted by PinkCherryBlossom

Cashew and Herb Turkey Stuffing

Thu, 31 Aug 2006 16:48:25 -0400

I was cooking a whole Turkey and I didnt know what to use for the stuffing. So my workmate suggested this recipe. She found it in a Christmas book called Family Circle, The tastes of Christmas, step-by-step -- posted by Chef floWer

Sausage and Shrimp Cornbread Stuffing Casserole

Wed, 06 Sep 2006 20:00:18 -0400

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread. -- posted by KITTENCAL

Baked Stuffed Squash

Thu, 07 Sep 2006 18:10:36 -0400

Mmmmm with rice, feta and toasted walnut stuffing, very tasty!! -- posted by Derf

Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

Tue, 12 Sep 2006 17:32:08 -0400

These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area. -- posted by Annacia

Kittencal's Holiday Cranberry Stuffing Balls

Wed, 27 Sep 2006 18:29:41 -0400

This may easily be doubled and I suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see recipe #65208 -- posted by KITTENCAL

Rice Dressing

Fri, 29 Sep 2006 16:54:21 -0400

This is a recipe from Viking Range that they cooked for guests at this years' Memphis in May BBQ Festival. My honey got the basic recipe for me and I have added my own "touch" to it. It's very simple and versatile. This makes a BUNCH of food - but you can always put it into two pans and freeze one of them for later. -- posted by Tatia #2

Fruity Wild Rice Dressing

Wed, 01 Nov 2006 16:19:14 -0500

This is a must have on our holiday table. -- posted by Sherrybeth

Herbed Cornbread Stuffing With Seitan

Fri, 03 Nov 2006 16:41:31 -0500

Sage Rosemary Sauteed Veggies and a corn bread base. Stuff eggplant with it or any of the squashes such as sweet dumpling for a lovely holiday treat. Make the base ahead up to a month and freeze airtight. Use the Cayenne only if you chili powder is mild. From Vegetarian Times in 1999 -- posted by That is Dr House to you

Jeanne's Favorite Thanksgiving Stuffing

Sat, 04 Nov 2006 06:32:56 -0500

This recipe was copied out of a very very long thread of stuffing recipe favorites on the eGullet website. This one is the best stuffing I have made (and I've tried a lot!) It's good for cornbread and traditional bread enthusiasts so no one misses out on the glory of stuffing! -- posted by greysangel

Savory Golden Stuffing

Mon, 13 Nov 2006 13:55:57 -0500

I've not tried this. It does not call for any other liquid other than the melted butter. I might try using chopped fresh sage and saute it in the butter with the onions. -- posted by Charlotte J

Marvelous Mushroom Dressing

Thu, 16 Nov 2006 18:42:13 -0500

This is a really good dressing that goes equally well with poultry or beef. I use beef broth if I am serving with beef. It makes it perfect with rare roast beef! -- posted by KathyP53

Cranberry Orange Stuffing

Sat, 18 Nov 2006 19:37:04 -0500

You can bake this in your turkey but why dry out your bird?? -- posted by Charlotte J

Nana's Dressing Recipe

Sun, 19 Nov 2006 20:49:52 -0500

My grandmother's dressing it never feels like Christmas or thanksgiving until I have some of this. -- posted by BobbieJean

Auberge Cranberry and Sausage Stuffing With Chestnuts and Orange

Sat, 23 Dec 2006 22:23:34 -0500

A wonderful colourful, fruity & flavourful stuffing recipe; you can use any type of bread, but stale bread works best! I have used dried cranberries, but fresh can be used too. Likewise, I have listed vacuum packed chestnuts, but fresh, frozen or canned can also be used. This stuffing is best made upto a day before - to allow the flavours to infuse & mingle......it can also be frozen for up to a month if you want to get ahead for Christmas or Thanksgiving! I stuff some into the neck cavity & under the breast skin - this keeps the breast from drying out; I then bake the rest in an ovenproof dish. Makes a GREAT filling for post-Christmas sandwiches! -- posted by French Tart

Italian Sausage and Parmesan Cheese Stuffing

Thu, 28 Dec 2006 17:20:20 -0500

This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon! -- posted by nsomniak6

Cumin Mint & Coriander Yogurt

Wed, 03 Jan 2007 21:22:43 -0500

This is a fab recipe from Bill Granger! Serve as an accompaniment to curries. -- posted by Stardustannie

Apple, Sage, and Berries Stuffing

Mon, 15 Jan 2007 20:07:16 -0500

Made this stuffing recipe last Thanksgiving and we reeaally enjoyed it (and I don't like pork)! Recipe came from Publix Apron's. -- posted by Koriander

Rustic Bread Stuffing

Tue, 16 Jan 2007 15:26:28 -0500

From Bon Appetit -- posted by KathyP53

Melissa's Cornbread Dressing

Tue, 23 Jan 2007 16:17:52 -0500

This recipe was given to me by my father. Ive made a few alterations to suit my own taste. Its a favorite at the holiday table or anytime. -- posted by MELISSA'S KITCHEN

Spinach and Pine Nut Stuffing

Thu, 05 Apr 2007 21:50:29 -0400

From our local paper. Serve with Marinated Roast Veal -- posted by WI Cheesehead

Spiced Vinegar Dressing

Sun, 22 Apr 2007 15:38:13 -0400

A lovely unusual dressing that is great with cheese or cold roast beef salads! Makes enough dressing for a salad for four people. Keeps for ages in a jar in the fridge only needing a good shake before use. -- posted by English_Rose

Anchovy and Caper Dressing

Mon, 23 Apr 2007 20:51:27 -0400

A Jamie Oliver recipe. Good hearty dressing for a substantial salad, perhaps a warm potato salad...! -- posted by English_Rose

Honey, Mustard and Garlic Dressing

Mon, 23 Apr 2007 21:46:43 -0400

A Jamie Oliver recipe. -- posted by English_Rose

Absolutely the Best Stuffing... Ever!

Thu, 03 May 2007 19:31:37 -0400

I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy! -- posted by 2Bleu

Easy Apple Raisin Stuffing (Thanksgiving)

Fri, 18 May 2007 14:41:51 -0400

Made with a prepared stuffing mix. I like the way this sounds and wanted to post it for future use. You can make a day ahead of serving and just reheat until heated through. -- posted by Oolala

Onion Marmalade

Sun, 03 Jun 2007 22:13:35 -0400

This onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies. -- posted by English_Rose

Creole Eggplant Casserole

Sun, 22 Jul 2007 16:37:22 -0400

There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit. -- posted by Angela Dawn

Grandma's Hamburger Dressing/Stuffing

Sun, 05 Aug 2007 17:22:04 -0400

I just love this recipe. I've never written it down and I hope this is pretty close, because I always just make it by heart. As a child I always demanded this during Thanksgiving and Xmas. It's a savory and delicious side dish anytime. UPDATE: Just went home to Michigan and found copy my grandmother wrote down and this recipe is EXACT! It's scaled down 1/3 so make double and triple this recipe if you have a large family, because I GUARANTEE they'll love it! -- posted by Angela Dawn

Easy Italian Pasta Salad

Tue, 07 Aug 2007 22:23:35 -0400

This is something that I made for a feed the homeless event that my husband was involved in. The salad is not to heavy and can also be taken out into the heat without worry of it going bad because there is no mayo in it. -- posted by MizEmerilLagasse

Seafood Stuffing

Tue, 14 Aug 2007 14:51:16 -0400

seafood stuffing -- posted by TooheyMomster

Kittencal's Sausage and Cranberry Stuffing

Tue, 14 Aug 2007 16:30:06 -0400

This stuffing pairs well with my recipe#199612, for an 18-20 pound turkey you will need to *double* the recipe, the amounts listed are for a 10-pound turkey --- I strongly suggest to prepare this stuffing a day ahead as the flavors will combine together, this may also be baking in a casserole dish covered with foil in a 350 degree f oven for about 30-35 minutes --- *note* for 6 cups bread cubes I use about half of an unsliced French bread (not a baguette) for a double recipe use all of the loaf :) -- posted by KITTENCAL

Festive Chicken & Stuffing Bake

Fri, 17 Aug 2007 17:29:15 -0400

I made off of then Kraft Foods web site and absolutely loved it. I am a huge fan of sweet and savory dishes and this one fits the bill perfectly! -- posted by MizEmerilLagasse

My Stuffing

Fri, 07 Sep 2007 14:42:40 -0400

I love stuffing and there are so many ways to make it. This is my favorite. -- posted by Chef Kiddle

Simple Stuffing

Tue, 18 Sep 2007 10:51:04 -0400

Why make that stuff you cook on the stove when you can throw together your own? It looks like a lot of ingredients and steps, but it's very easy to put together. This can be prepared early in the day to bake later. I use my homemade bread in this and not the stuff you can buy already prepared and seasoned. I have indicated some ingredients as 'optional' as some people may not like them. This makes enough for two people plus leftovers. Can easily be increased to serve more hungry mouths! -- posted by CulinaryQueen

Southern Cornbread Dressing in Acorn Squash

Wed, 19 Sep 2007 21:13:30 -0400

Traditionally, southern dressing or stuffing is baked alongside a hen or turkey. This is pretty much the same dressing recipe but it's baked inside acorn squash. The squash keeps the dressing from drying out and provides another side dish. -- posted by SusieQusie

Wild Rice Stuffing

Wed, 26 Sep 2007 20:20:32 -0400

"Although it uses many of the same ingredients found in typical stuffings, this version has a bit of a twist because the wild rice provides a different texture." -- posted by Courtly

Prosciutto and Cranberry Stuffing Meatballs

Fri, 12 Oct 2007 00:32:28 -0400

These deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner. -- posted by English_Rose

Wild Mushroom, Chestnut, and Sausage Dressing

Thu, 25 Oct 2007 13:43:22 -0400

This is a Williams Sonoma recipe I've yet (but plan) to try this Thanksgiving. -- posted by KathyP53

Pecan Rice Stuffing With Scallions

Wed, 31 Oct 2007 20:15:27 -0400

Nice with Cornish hens and other poultry from "Soup to Nuts." The hen recipe in that cookbook is for 8 roasted buttered hens (375 degrees for 45 minutes stuffed with this rice if you like) and meanwhile bring 2 cups apple juice to a boil in a saucepan for 20 minutes. Reduce it to a cup and add 1-3 tsp. honey and 1-3 tsp. Dijon mustard to the juice and spoon over the 8 hens. I like the way the cumin and curry sound with the raisins and nuts. Haven't tried it yet. I don't like stuffing or rice cooked in the bird so for me this will be served on the side! -- posted by Oolala

Vegan Bread Dressing

Wed, 31 Oct 2007 23:38:34 -0400

I lost my Bread Dressing recipe but a friend of mine makes this one and I'm excited to see how it turns out. From the Best of Silver Hills cookbook. Sounds delicious! Update: We made this for Thanksgiving and it was nice and moist and very flavorful. Everyone was digging into it! I baked it for 20 minutes then covered it with tinfoil and baked it 20 more minutes to keep it moist. -- posted by Enjolinfam

Cheesy Stuffing Cups

Fri, 02 Nov 2007 19:16:58 -0400

From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery. -- posted by Kitty Kat Cook

Maine Seafood Stuffing

Fri, 09 Nov 2007 22:21:59 -0500

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird. -- posted by Linda's Busy Kitchen

Moist Bread Dressing or Stuffing

Wed, 21 Nov 2007 12:25:23 -0500

An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey. -- posted by Halcyon Eve

Oyster Dressing - Duke Diet Fitness Center

Wed, 21 Nov 2007 19:37:55 -0500

I had this dressing while I was attending Duke Diet Fitness Center for Thanksgiving, and it was really good. If your watching the weight the recipes from Duke are the way to go! I lost 75 lbs. while attending there :) Makes 24 1/2 cup servings Nutritional Analysis per Serving: Calories per serving: 115 Fat: 3.5 g Carbohydrate: 14 g Protein: 6 g 1S, 0.5P, 0.5F -- posted by Linda's Busy Kitchen

Can't Believe Its Stuffing!

Mon, 03 Dec 2007 00:29:19 -0500

I'm a nut about reverse engineering recipes to make them healthier and guilt free. I had already lost 25 lbs since summer and didn't want to blow my diet. My kids had begged for stuffing, so I decided to make a healthy version of the stuffing my mother used to make us each year. You can make another version of this recipe by omitting the nuts and fruit. You can substitute the raisins with dried cranberries and the pecans with walnuts. Use Smart Balance to sub the light butter. Feel free to add your own spices! -- posted by Marge0808

Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings

Wed, 19 Dec 2007 02:54:25 -0500

These quirkily named "Pigs in Blankets" are the traditional British accompaniment to the Christmas roast turkey dinner - we call them "Trimmings". You will often see pubs, restaurants and hotels advertising Christmas Dinner with ALL the trimmings - these will be part of those trimmings that they mention! We can eat these with NO roast turkey - they are what everyone grabs whilst no one else is looking in the Post Christmas Dinner kitchen! (I have known my husband to secrete a couple in his pocket when he was nearly caught!!) They are VERY easy to prepare and need very little oven time, either cook them before or add them to the oven for the last 25 to 30 minutes of the turkey or roast potato cooking time. These also make great appetisers, skewer them with a cocktail stick and serve them with cranberry or sweet chilli sauce as a dip. -- posted by French Tart

Kamut Berry, Spelt Berry and Wild Rice Stuffing

Mon, 21 Jan 2008 21:29:21 -0500

This was from Outpost Natural Foods. It looks so good that I wanted to post it and try soon! Recipe adapted (by Outpost) from The Modern Vegetarian Kitchen by Peter Berley. Prep time includes pre-cooking the grains. -- posted by WI Cheesehead

Mushroom & Chestnut Stuffing

Sun, 03 Feb 2008 19:59:11 -0500

This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season. -- posted by MissMandie

Spiced Sweet Potato Stuffing

Thu, 21 Feb 2008 01:06:48 -0500

From Diabetic Living Online... A tasty addition to your dinner, whether it's for the holidays for just a special meal, this one is sure to please! Nutritional Info (per serving): Calories: 89, Saturated Fat: 0g, Sodium: 190mg, Dietary Fiber: 2g, Total Fat: 1g, Sugars: 2g, Carbs: 18g, Cholesterol: 0mg, Protein: 3g Exchanges: Starch: 1 , carb choices: 1 -- posted by Linda's Busy Kitchen

Brown Rice Harvest Dressing / Stuffing

Tue, 25 Mar 2008 02:47:40 -0400

This is a good dressing recipe that we like with pork chops or duck. (It can also be used as a stuffing.) I based it on a few different recipes for brown rice dressing, but think it has an extra richness with the butter and the egg. The seasonings, of course, should be adjusted to your taste! -- posted by Dwynnie

Double Corn Dressing

Tue, 27 May 2008 23:44:20 -0400

Yummy! From TOH. -- posted by Courtly

Stuffed Yellow Squash

Thu, 19 Jun 2008 22:17:42 -0400

We recieved some beautiful yellow squash from a neighbor and came up with this tasty recipe. You can use/substitute the squash for zucchini also, or create a variety at the table to include eggplant also. If you don't eat meat, just omit the sausage. It will still be wonderful. -- posted by 2Bleu

Simple Stuffing for Turkey or Chicken

Tue, 15 Jul 2008 19:22:40 -0400

So easy, so delicious and a perfect, frugal use for day-old or stale bread. Makes enough stuffing for a 12-16 pound bird. Variations: Olives, 1 cup (green, stuffed or black) OR 1/2 pound mushrooms chopped up and sauteed in butter. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Vermont Stuffing for Fowl

Tue, 15 Jul 2008 19:29:20 -0400

This extremely flavorful stuffing makes enough to fill a 5 pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sage Stuffing for Poultry

Tue, 15 Jul 2008 19:29:55 -0400

Very easy and delicious. This recipe makes enough to stuff a 5 pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pickle Stuffing

Tue, 15 Jul 2008 19:53:06 -0400

An unusual stuffing perfect for fish. Will fill a 3-pound fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mushroom and Parsley Stuffing

Tue, 15 Jul 2008 19:57:51 -0400

An excellent all-purpose stuffing perfect for poultry as well as other meats. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster and Celery Stuffing

Thu, 17 Jul 2008 00:58:20 -0400

A savory stuffing for your holiday bird. This recipe will make enough for a 10-pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pecan Stuffing

Thu, 17 Jul 2008 01:00:43 -0400

A very good recipe for wild fowl or for duck. This recipe will fill a 6 to 8 pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Crawfish Stuffing

Thu, 17 Jul 2008 01:02:54 -0400

This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Wild Rice and Chestnut Stuffing

Thu, 17 Jul 2008 01:25:38 -0400

A savory, rich stuffing perfect for wild fowl or chicken. This recipe makes enough for a 4-pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Shrimp and Crab Stuffing- for Chicken or Fish

Sun, 20 Jul 2008 03:12:14 -0400

I've had this with skinless boneless chicken breasts and salmon, although I'm sure it has multiple other uses, such as stuffing whole fish or fish fillets. The whole stick of butter might not be necessary- the moistness of the stuffing depends on how much butter you use, so be sure to add it gradually. -- posted by Kim_150

Cajun Rice Casserole

Sun, 24 Aug 2008 11:02:40 -0400

This is a hearty and spicy rice dish that both my mother frequently cook. It makes a wonderful compliment to many meat dishes. Also great on its own with a green salad. -- posted by soochchef

Apricot Almond Stuffing

Tue, 02 Sep 2008 02:09:09 -0400

I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it. -- posted by NorthwestGal

Chestnut, Mushroom and Rice Stuffing

Tue, 14 Oct 2008 01:26:36 -0400

The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from www.riceinfo.com -- posted by Dick Shugar

Mexican Chorizo Cornbread Stuffing

Thu, 13 Nov 2008 18:01:36 -0500

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. -- posted by Celticevergreen

Cornbread and Squash Dressing

Wed, 03 Dec 2008 22:53:15 -0500

This is an easy holiday, or any day, dressing that is flavorful and festive. -- posted by KathyP53

Apple Sage Stuffing

Tue, 06 Jan 2009 01:34:57 -0500

From "The 21 Cookbook" by Michael Lomonaco and Donna Forsman. I used Macintosh apples instead of the Granny Smith apples indicated and increased the amount of bread slightly but it was still delicious. -- posted by Irmgard

Anchovy and Balsamic Dressing

Wed, 07 Jan 2009 19:21:15 -0500

This dressing is a great combination of hot and cold, sweet and salty; perfect for a chicken salad. -- posted by English_Rose

Basic Crock Pot Mashed Potatoes

Tue, 13 Jan 2009 02:23:30 -0500

I searched through many fabulous looking recipes on this site, but I needed something very basic, traditional and that I could cook overnight in a crock pot with minimal prep in the morning. I served this as a side dish at a lunch for 20 people and there were no leftovers! Important: since they are basic mashed potatoes I did serve them with gravy (along with fried chicken, biscuits and green beans. Hope you enjoy! -- posted by Foodie Friend

The Actual Cracker Barrel Cornbread Dressing Recipe!

Thu, 22 Jan 2009 15:48:55 -0500

This is the actual Cracker Barrel Cornbread dressing recipe that I found on their website. Oh, and please do not leave feedbacks saying how this recipe "is so much better than Cracker Barrel's,"or how, "It is close, but missing something"...This IS Cracker Barrel's recipe, and unless you do something different to it when you make it, it will be exactly the same as Cracker Barrel's. I would be interested in hearing of any successful additions or variations to this recipe though. Enjoy! -- posted by mojoloh

Berry Vinaigrette

Mon, 16 Feb 2009 12:20:33 -0500

A colourful way to liven up your favourite summer salad. From GF magazine. -- posted by English_Rose

Moroccan Dressing

Wed, 18 Feb 2009 10:48:56 -0500

Perfect with a couscous based salad. -- posted by English_Rose

Hazelnut Dressing / Vinaigrette

Wed, 18 Feb 2009 10:58:54 -0500

A light, citrussy dressing, perfect for green salads or steamed green veggies. -- posted by English_Rose

Seafood Stuffed Vidalia Onions

Tue, 24 Feb 2009 14:16:24 -0500

A great side dish to serve at your next fishfry, this is also elegant enough for a dinner party. You can use pre-cooked flounder or cod if you desire or if you have an allergy to shellfish. Just use a fork to flake, seperating the meat. This is a spin-off variation of our wonderful Recipe #329528. :) -- posted by 2Bleu

Mutton & Ancient Grain Stuffed Winter Squash

Sat, 14 Mar 2009 13:58:16 -0400

This recipe can easily be made as a savory dish or a sweeter one. I chose a middle ground with the recipe below but substitutions are noted and can be easily adapted to suit your tastes. I also created this recipe to emphasize the mild and sweet taste of the Icelandic sheep meat raised 100 % on mountain grassy pastures (from Alpha Omega Ranch). I used mutton from a 3 year old ram, but store-bought lamb can be used as well. If using a commercially grown lamb you may want to drain the fat as you cook or adjust the seasonings if the mix tastes too lamby. Also, the grains used can be any combination of ancient grains (amaranth, quinoa, millet, bulgur) but I chose the first two. For a lighter pilaf style use more bulgur or millet and less amaranth. Finally, this mix might do well as stuffing for mushrooms (savory style), in yellow or red bell peppers (for sweet or savory mix) or green peppers (savory mix), or even in a loaf pan as a healthy and flavorful meat loaf (for a loaf use more amaranth, millet or quinoa and add egg or 2 to bind). -- posted by Ultimate foodie farmer

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Melissa's Cornbread Dressing

Wed, 20 May 2009 20:03:22 -0400

I plan to try this soon. With crabs, crawfish, & shrimp - how can it not be GOOD? From the 34th Anniversary Bayou Gourmet Cookbook. Submitted by Melissa Griffin -- posted by kellychris

Peggy's Eggplant Casserole

Sun, 31 May 2009 20:19:50 -0400

My mom's original recipe. Use your food processor not only to process the ham, but to chop the vegetables, too. Freezes well. -- posted by gailanng

Oyster Dressing Casserole

Sun, 31 May 2009 20:22:08 -0400

An old family recipe that is tried and true. This can, also, be used to stuff a hen, turkey, patty shells or bellpeppers. Freezes well. -- posted by gailanng

Deep-Fried Tuna Melt Triangles

Sun, 14 Jun 2009 21:32:09 -0400

Easy-to-prepare appetizer or snack that I first made for my sister's debut party. Tuna can be substituted with chicken shreds. This can be served with your favorite dip (ketchup, honey-mustard, etc) -- posted by Jocelyn Rivera-Dongon

Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

Tue, 25 Aug 2009 02:10:39 -0400

A recipe older than my grandma. Freezable, see instructions below. -- posted by gailanng

Bread Sage Stuffing

Tue, 08 Sep 2009 12:29:31 -0400

Traditional old-fashioned sage stuffing with ideas for new variations. -- posted by daisygrl64

Spiced Fruit & Bread Stuffing

Tue, 08 Sep 2009 16:03:28 -0400

Dried fruit adds new flavor to homemade stuffing. -- posted by daisygrl64

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Stuffing With Berries

Wed, 14 Oct 2009 14:23:35 -0400

Bursting with all the flavors of cranberries, currants, bilberries and rosehip a stuffing ideal for your roast turkey with one of my favorite teas from my kitchen -- posted by Chef at Elmstock Tea

Blue Cheese Green Bean Casserole

Mon, 19 Oct 2009 14:37:09 -0400

Not the usual recipe. Came off a blog site. I get tired of the same old thing. -- posted by aronsinvest

Watercress Stuffing

Mon, 26 Oct 2009 15:17:51 -0400

From a card found in the produce department at my local grocer. -- posted by Cecily Parsley

Savory Sourdough-Cranberry Stuffing

Thu, 12 Nov 2009 00:25:18 -0500

Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste. -- posted by Chef #1442037

Apricot & Hazelnut Stuffing

Fri, 27 Nov 2009 09:25:52 -0500

Fantasic as part of the meal - so much more than just a stuffing for the turkey. -- posted by English_Rose

Waffle and Pecan Stuffing

Mon, 07 Dec 2009 13:33:18 -0500

My own creation was a huge success! the soon to be world famous waffle stuffing . great with fried chicken -- posted by ScottySauce

Squash and Sausage Stuffing

Tue, 08 Dec 2009 20:40:16 -0500

Savory and hearty stuffing -- posted by GoldsmithLissa

Deluxe Cornbread Dressing Casserole (Big Batch)

Sat, 19 Dec 2009 08:05:12 -0500

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion. -- posted by gailanng

Stuffin' Muffins from Scratch

Mon, 21 Dec 2009 16:40:49 -0500

My favorite part of a Thanksgiving meal is the stuffing!! This recipe came about when I saw Rachael Ray make hers and I figured they would be great using my family stuffing recipe. I have made this by using muffin tins or free-forming balls onto a baking sheet. The latter works great when you want to get a lot done at one time or don't have enough muffin tins; just make sure you make them tight enough that they won't fall apart while baking. This is also a great recipe if you want to just make regular stuffing. Enjoy!! -- posted by coffybean

Winter Fruit and Nut Stuffing

Sat, 26 Dec 2009 20:30:21 -0500

I haven't tried this sweet-looking stuffing yet, but I can't wait to! -- posted by LibraChick93093

Cornbread Spicy Sausage Stuffing/ Dressing

Tue, 12 Jan 2010 15:50:01 -0500

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use. -- posted by ~Rita~