Recipezaar: Stuffings/Dressings,Thanksgiving recipes

Mary Etta'a Thanksgiving Stuffing

Thu, 15 Nov 2007 00:12:47 -0500

This recipe has been passed down from my grandma. I'm not sure of its origin, but would like to share. It is a more mild-tasting stuffing. -- posted by sarahgrace

Apple Cranberry Stuffing

Thu, 15 Nov 2007 01:23:59 -0500

Adapted from Kraft; a way to jazz up boxed stuffing mix. -- posted by Karen=^..^=

Elegant Turkey Stuffing

Thu, 15 Nov 2007 02:09:10 -0500

The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much. -- posted by Annacia

Low Fat Turkey Dressing

Sun, 18 Nov 2007 03:43:46 -0500

I have a goal to make a points-friendly Thanksgiving feast. This is my version of light turkey dressing. The spices "make" it. If you can do fresh spices, go for it! -- posted by MsTeechur

Crock Pot Dressing

Mon, 19 Nov 2007 19:46:51 -0500

My sister Terry has made this for years, recipe is courtesy Rival Crock Pot Cooking. Many variations abound - but we like this one. -- posted by CindiJ

Grandma Vicky's Thanksgiving Dressing

Mon, 19 Nov 2007 20:13:09 -0500

This dressing is a family recipe passed down to many generations throughout my husband's family. My husband is Hispanic and this recipe comes from Sonora Mexico where Grandma Vicky was born and raised. This dish is a lot of work. Call a couple of friends and buy an extra bottle of wine to help pass the time. -- posted by Tee Angel

Homemade Giblet Stuffing for Turkey or Chicken

Tue, 20 Nov 2007 17:31:52 -0500

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking. -- posted by Summerwine

Wild Rice, Goat Cheese and Chorizo Dressing

Tue, 20 Nov 2007 17:57:40 -0500

I first found this watching Bobby Flay on Food TV several years ago. Ever since the first time I made it, I've been required to bring it for every Thanksgiving & Christmas dinner! I've made a few adjustments from the original, partly for our tastes and partly for ease. Hope you enjoy this interesting dressing like we do! :) -- posted by rissatoo

Cornbread Stuffing

Tue, 20 Nov 2007 19:01:57 -0500

Old fashioned stuffing -- posted by Kathy L Jordan

Down Home Italian Dressing

Tue, 20 Nov 2007 19:08:12 -0500

GOOD MORNING AMERICA'S 2007 TOP DRESSING/STUFFING RECIPE - Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have! -- posted by Ruby15

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

Basic Stuffing

Wed, 21 Nov 2007 22:34:40 -0500

According to Lily Binns, the basic formula for stuffing (white bread, onions, fresh herbs, and lots of butter) is the most satisfying. In fact it usually upstages the turkey. I made this stuffing for Thanksgiving Day 2007. I cut back on the butter (to 6 tablespoons), and if you don't like a VERY moist stuffing you'll definitely want to pare down on the stock (original recipe called for 3 cups and I changed to 1 1/2). Recipe of the week in The Week magazine, originally from Saveur. -- posted by Kumquat the Cat's friend

Apple Cranberry Pecan Stuffing

Wed, 21 Nov 2007 22:42:16 -0500

Made on your stove, this stuffing is ready in minutes. -- posted by Chemaine

Ritz Cracker Stuffing

Wed, 21 Nov 2007 22:58:32 -0500

Ritz crackers are tasty but super fattening so use the low-fat Ritz crackers. Saved in my Thanksgiving file. You can use 4-6 Ritz cracker tubes for this. -- posted by Oolala

Thanksgiving Stuffing

Thu, 22 Nov 2007 13:23:40 -0500

I've been eating this every Thanksgiving since I was little. It wouldn't be Thanksgiving without it. Make this the night before you're going to use it to let all the flavors blend. I boil the turkey liver in chicken stock for extra flavor -- posted by Sonny-N-Shar

Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts

Thu, 22 Nov 2007 13:55:15 -0500

Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish." -- posted by Oolala

Old-Fashioned Bread and Celery Dressing

Thu, 22 Nov 2007 23:15:13 -0500

Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity. -- posted by Sue L

Artichoke-Sausage Stuffing / Dressing

Thu, 22 Nov 2007 23:49:45 -0500

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty! -- posted by mikey & ev

Cranberry Apple Stuffing

Mon, 26 Nov 2007 19:24:09 -0500

This recipe has a harvest flavor with a hint of tangy cranberries. -- posted by psychtra96

Our Family's Cornbread Dressing

Wed, 28 Nov 2007 16:58:03 -0500

This makes a lot of dressing. It is the exact recipe that I used for our Thanksgiving "food gathering". -- posted by wwltmom

Brown Rice and Apple Stuffing

Wed, 26 Dec 2007 19:20:25 -0500

I made two stuffings for Christmas this year, our traditional bread and butter stuffing, high carbs, high fat, and delicious, and I stuffed the neck of our massive turkey with this lovely brown rice and apple stuffing. Lower calories, lower fat and very nice. -- posted by kelly in TO

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

Fried Rice Stuffing With Sweet Harbin Sausage

Tue, 22 Jan 2008 02:21:43 -0500

Every year my family has a different regional theme for our holiday meal. These themes are entirely decided by the whims of my father. Several years ago, my family was celebrating Thanksgiving with some friends from Hong Kong, so we decided to have all the traditional foods done in a Chinese Style. This recipe came from my mothers hairstylists mother, who wanted her children to share holiday traditions that were Chinese and American. -- posted by Spicy Little Sister

Oyster Stuffing

Thu, 24 Jan 2008 20:23:54 -0500

This is a great way to fancy up your thanksgiving stuffing. -- posted by nome179er

Apple Sausage Stuffing

Sun, 03 Feb 2008 16:56:20 -0500

This unique stuffing will have all of your Thanksgiving guests wanting more. -- posted by DVG2000

Savoury Baked Stuffed Apples

Fri, 08 Feb 2008 16:46:31 -0500

This is not a dessert - but a yummy side to accompany the traditional turkey or even a pork roast. Ever so slightly adapted to include my favourite stuffing aromatic - sage! -- posted by evelyn/athens

Stuffing Balls

Wed, 19 Mar 2008 18:53:29 -0400

No egg used here. From an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Dean Bruce of the Erie Insurance Agency, Shippenville, PA. Posting for future reference. I guessed serving since I haven't made it yet. -- posted by Oolala

Pineapple Bread Casserole

Mon, 24 Mar 2008 23:38:36 -0400

My family's holiday staple. We rarely had a holiday meal without this on the table. This is an excellent side to Ham, but goes well with turkey to. It comes out similar to a bread pudding. You can sub prepackaged bread cubes, just try and eyeball 6 slices worth. -- posted by Thndrus

Southwestern Cornbread Stuffing

Sat, 05 Apr 2008 18:48:28 -0400

I am a traditionalist at heart, and have been making the same stuffing for 20 years or more. However, if I ever did decide to mix things up a bit, this is what I would be tempted to try. From Good Food Magazine November 1988. -- posted by JackieOhNo!

Parma Ham and Cranberry Stuffing Meatballs

Tue, 29 Apr 2008 15:46:58 -0400

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

Seasoned Stuffing Mix

Thu, 05 Jun 2008 02:25:27 -0400

This is a "from scratch" recipe. It is so full of flavor & leaves that "this is what stuffing should taste like"! -- posted by kstrating

Mom's Turkey Stuffing

Tue, 08 Jul 2008 14:42:53 -0400

This is the dressing my mom made every Thanksgiving. It's tasty and simple. -- posted by Green Cuisine

Delicious (And Easy) Stuffing

Wed, 30 Jul 2008 19:11:48 -0400

This is my mom's recipe, and no other will do. I have never had such great stuffing until I had this stuffing. It's super easy, and it's a must in our home for turkey dinners. Try it, you'll love it! -- posted by Kate DeMello

Turkey Stuffing With Very Low Sodium

Mon, 11 Aug 2008 02:22:49 -0400

Great tasting stuffing with very low sodium, suitable for heart patients, but anyone can enjoy this. Good texture, too. From Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook." This is only a challenge to "the slowest choppers in the Western Hemisphere" who don't have a food processor handy. Anyone else can slash my preparation time. To keep the sodium very low, it is important to make your own very-low sodium bread, such as Italian Milano Sourdough Bread from the same book. In a pinch, use a low-sodium white bread, some groceries stock it. -- posted by KateL

Cajun Rice Dressing

Sun, 17 Aug 2008 23:51:25 -0400

Easy, filling and fabulous! C'est si bon! Complete meal as is or serve as a side. This is great with a green salad and more wine! -- posted by mama's kitchen

Yankee Bread Stuffing

Tue, 23 Sep 2008 00:39:07 -0400

My father in law used to make the best stuffing and unfortunately he died before I ever got to learn how to make it. I searched and searched and this recipe got me closer than any other. I found it on a website..but I am sorry to say I don't know which one. I never stuff the turkey, I always bake this on the side. I also tear up the bread and lay it on the counter on paper towels the night before I am going to make it. I did not include this time in prep time. I have added fresh mushrooms before and that is wonderful too! -- posted by QueenJellyBean

Vegan Gravy

Mon, 06 Oct 2008 00:29:39 -0400

Recipe I found on allrecipes.com that I wanted to bring over here to share. VERY easy, VERY fast, and REALLY flavorful! -- posted by EmilyStrikesAgain

Apple and Onion Stuffin' Muffins

Tue, 07 Oct 2008 13:47:26 -0400

Last Thanksgiving we had a deep fried turkey so obviously stuffing our bird was out of the question. I hadn't planned on making stuffing at all so when my husband asked what stuffing recipe I was using I paniced. I went online about an hour before dinner was to be done and found this Rachael Ray recipe on foodnetwork.com. This was a great way to satisfy my husband's stuffing craving without a lot of time. -- posted by invictus

Vegan Cranberry Sauce With Orange and Cinnamon

Tue, 14 Oct 2008 13:41:55 -0400

It's best to make this the day before you plan on serving it. I made it fresh last year for Thanksgiving and it was too tart and just awful. But when I tried it the following day, it was the best cranberry sauce I've ever had. Just heat briefly over the stove before serving (after the day of resting!). This also makes an amazing spread for toast or bagels. -- posted by tendollarwine

Swanson Moist and Savory Stuffing

Mon, 20 Oct 2008 20:14:44 -0400

This recipe was in my Weight Watchers Magazine - November/December 2008 issue. An ad for Swanson Chicken Broth. -- posted by senseicheryl

Sourdough-Cranberry Dressing Muffins

Tue, 28 Oct 2008 17:45:28 -0400

Try using extra large muffin tins for this recipe to get a generously sized serving. Use regular muffin tins if you want more, but smaller, servings. -- posted by Oolala

Aunt Ginny's Thanksgiving Stuffing

Mon, 10 Nov 2008 23:30:13 -0500

This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole. -- posted by Ginny Sue

Super Moist Stuffing for Cheaters!

Mon, 10 Nov 2008 23:56:17 -0500

This is how I always make my stuffing - I can never beat the flavor of the boxed stuff, but this way no one has to know that's how I did it! I think I might have got this off a box a long time ago but can't remember. -- posted by Summer's Mommy

Traditional Sausage-Mushroom Turkey Stuffing

Thu, 13 Nov 2008 00:36:21 -0500

My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention! -- posted by JackieOhNo!

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

Hg's Save-The-Day Stuffing - Ww Points = 1

Thu, 13 Nov 2008 18:40:30 -0500

Here is another Thanksgiving Day recipe from Hungry Girl: PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS. value 1* We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed! HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving! -- posted by senseicheryl

Heather Kirkwood's Favorite Pineapple Stuffing

Fri, 14 Nov 2008 18:15:45 -0500

This recipe was contributed by Heather Kirkwood and Coleen Leszczynski just in time for the Thanksgiving holiday. This is an old family recipe that they really enjoy and wanted to share with everyone. :-) -- posted by senseicheryl

Grandma's Speedy Celery Stuffing

Mon, 17 Nov 2008 22:41:22 -0500

This is a great basic stuffing recipe, easy to make and flavorful. It is also a good base to add sausage to. -- posted by EggHeaven

Grandma's Holiday Stuffing

Wed, 19 Nov 2008 01:58:16 -0500

This recipe was featured in an email today from Gooseberry Patch. It is from their Christmas in the Country Cookbook. -- posted by senseicheryl

Cornbread and Sausage Stuffing

Thu, 20 Nov 2008 19:54:19 -0500

"This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe." posted by AllRecipes.com -- posted by Chef #1035205

Ladene's Turkey Stuffing (15-18 Lb. Turkey)

Sun, 23 Nov 2008 23:35:32 -0500

My mother made this stuffing every Thanksgiving. It is by far the best stuffing recipe I have ever tasted and the only one I use. Adjust the liquid to make stuffing consistency to your own preference. Enjoy! -- posted by PinBox

Cornbread Dressing (Or Stuffin')

Tue, 25 Nov 2008 01:07:37 -0500

I got this recipe from a book authored by Sheila Ferguson (Soul Food, Classic Cuisine from the Deep South). She was the lead singer of one of my favorite groups way back in the 70's. I continue to make my dressing (stuffin) in this manner since the first time I tried it for thanksgiving years ago. Anytime I want dressing for a meal, this is the recipe I use. It has become one of my favrorites as well as my family's. Prep time is me using my onion wizard (one of the best things since sliced bread) to chop the onion and celery and sauteing/browning time. -- posted by Tish in OH

Crock-Pot Dressing Balls

Thu, 27 Nov 2008 00:39:35 -0500

I prepare these every Thanksgiving. I love the ease of using the crockpot. -- posted by carolinafan

Classic Bread Dressing

Thu, 27 Nov 2008 00:39:44 -0500

This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it. -- posted by DragonIady

Katk's Famous Carrot Soufflé Surprise

Thu, 27 Nov 2008 14:58:49 -0500

Good for Thanksgiving and Christmas. Like all soufflés, this tends to fall when traveling, but still tastes great! -- posted by Chef #556565

Nutty Rice Stuffing

Thu, 27 Nov 2008 15:14:38 -0500

This is a recipe my dad found online when I was first diagnosed with Celiac disease. We made it for Thanksgiving, and it's been a staple on our holiday table ever since. The original recipe calls for 1/2 cup of mushrooms to be sauteed with the onion and the celery, but I don't care for them so we leave them out. Also, to clarify, the pumpkin seeds are deshelled - so it's only the green kernels. -- posted by DreamoBway

Traditional Stuffing

Sun, 30 Nov 2008 02:16:58 -0500

A traditional stuffing with basic flavors so that it can be a part of any meal. You can use any type of bread, but a strongly flavored bread will alter the resulting flavors. Works great in stuffed chicken breasts, zucchini, or pork chops, just stuff with raw mixture and bake. -- posted by M&A's

Sausage Stuffing

Sun, 30 Nov 2008 02:44:04 -0500

This recipe is from the www.allrecipes.com website and it got very high reviews. SUBMITTED BY: Elizabeth Ryan "This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com. " -- posted by senseicheryl

Vegan Apple Sausage Stuffing

Tue, 02 Dec 2008 02:03:03 -0500

This is a veganized version of a favorite stuffing recipe in my family. When I became a vegan a few years ago, my mom and I converted all of our favorite Thanksgiving recipes, and this one turned out especially great in vegan form. You could easily make in non-vegan by using real sausage instead. This makes quite a bit, so feel free to halve the recipe. -- posted by BusyBeeHoneyBee

Mimi's (Jones) Sausage Stuffing

Sun, 07 Dec 2008 02:40:24 -0500

This is the most wonderful sausage stuffing, and my mom Mimi made it every year at Thanksgiving and/or Christmas. I like it even better than her homemade cornbread stuffing. I'm assuming she got it from the Jones Sausage package. I think you could use any mildly-seasoned ground sausage for this recipe. NOTE: The amount of liquid used may be adjusted based on your preference; start with 2 cups as a baseline. -- posted by FloridaNative

Bacon & Ricotta Stuffing

Tue, 23 Dec 2008 03:34:49 -0500

This is from Family Circle's, The Tastes Of Christmas cookbook. It goes well with turkey and pork. -- posted by Sara 76

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

Green Bean and Stuffing Casserole

Tue, 06 Jan 2009 02:18:34 -0500

My boyfriend is crazy about stuffing and I have tried to find as many ways as possible to incorporate it into dinner. This is great for a weeknight dinner or can be doubled and used for a holiday dinner. -- posted by sbera007

Chestnut and Sausage Stuffing

Tue, 20 Jan 2009 17:59:06 -0500

This recipe was originally published in the November 1977 issue of Gourmet Magazine. This recipe is a bit labour intensive but the stuffing can be assembled (but not baked) 1 day ahead and chillled, covered. -- posted by Chef Regina V. Smith

Nannie's Thanksgiving Stuffing

Tue, 27 Jan 2009 01:33:19 -0500

The measurements are not exactly. Feel free to add more or less to taste. -- posted by Engelis

Classic Bread Stuffing With Sage and Thyme (America's Test Kitch

Fri, 06 Feb 2009 13:56:22 -0500

This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great! -- posted by CindyMarie

Gluten-Free Cornbread Stuffing

Tue, 17 Feb 2009 08:45:48 -0500

A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead. -- posted by Jesse "jWo" Wong

Turkey Sausage Wild Rice Stuffing

Sun, 01 Mar 2009 18:17:19 -0500

Another stuffing recipe, but a little different. I like to use the turkey sausages for this because they already have some seasoning in them. The apple and pecans really raise the flavor level of the dish. -- posted by Jess4Freedom

Acorn Squash With Spinach Stuffing

Sun, 01 Mar 2009 18:17:47 -0500

Very simple side dish with very simple ingredients. The color is great and the taste is even better. It's a great comfy fall dish. -- posted by Jess4Freedom

Fruited Stuffing for Poultry

Tue, 28 Apr 2009 11:54:00 -0400

From Cooking Up Something Special, Temple Beth Ahm's Sisterhood, 1986, submitted by Estelle Berger. Sounds good so it is here for safe keeping and finding! You can substitute dried, chopped apricots for either the pineapple or the orange. -- posted by Oolala

Apple Chestnut Stuffing

Mon, 21 Sep 2009 13:19:42 -0400

This is a great stuffing for turkey or chicken but would also go well with pork. From Christine Cushing Live. *NOTE*: time for roasting the chestnuts is not included. Have them ready when you start. -- posted by Annacia

Thanksgiving Cornbread Dressing

Mon, 28 Sep 2009 14:48:01 -0400

I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never got to waste in my family. -- posted by velvet_sj

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

Portuguese Turkey Stuffing

Thu, 08 Oct 2009 11:04:57 -0400

This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686" -- posted by daisygrl64

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

Level 5 Awesome Vegan Stuffing

Mon, 26 Oct 2009 16:18:44 -0400

I haven't tried this yet, just posting it here for safe keeping. -- posted by DitaVT

Cornbread Stuffing With a Kick!

Thu, 05 Nov 2009 02:16:02 -0500

I made this to go with baked pork chops and we loved it! I hope you will too. ** (You can substitute chicken stock for water and bouillon cubes but you may need to add salt) -- posted by kittycatmom

Great-Grandma's Thanksgiving Dressing

Sat, 07 Nov 2009 13:09:39 -0500

This is the holiday tradition in my family! We never ever stuff the bird and make this dressing instead. We roll it into balls and bake them and get this amazing crunchy crust on the outsides! If you don't like sage, this is probably not the side dish for you though... -- posted by Mrs. Shields

Martha's Mushroom Stuffing

Sat, 07 Nov 2009 13:25:18 -0500

From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes. -- posted by DitaVT

Chestnut Stuffing With Pancetta and Fennel

Thu, 12 Nov 2009 00:02:58 -0500

I love chestnuts! This is difficult because I don't love preparing them & I really dislike getting chestnuts that turn out to be moldy. To avod the dissappointment of moldy nuts & the pain of burned fingers I will splurge & get jarred chestnuts. They are spendy so they fall into the "very special occasions" category. Oh so good. I jumped on this recipe when I read it in The Seattle Times. They attribute it to "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" by Suzanne Goin with Teri Gelber. Thank you Suzanne & Teri. I can't wait to try it. -- posted by Buster's friend

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

Southern Cornbread Dressing

Thu, 19 Nov 2009 11:11:14 -0500

Many, many years ago I got this recipe as part of a recipe chain letter (remember when we did those via the mail and not on the internet?) After one try, it became my go to recipe for dressing. Many thanks to Jill Bretcher for sharing her grandmother's recipe with a total stranger. It is now my family tradition! Preparation time does not include making the cornbread. -- posted by DeniseBC

Cornbread Dressing

Fri, 20 Nov 2009 15:37:36 -0500

I like this recipe because it's basic enough for you to add and subtract whatever you want. Feel like you want to add walnuts and cranberries? Go ahead! Not a giblet fan? Leave them out! Whatever suits your fancy! -- posted by mpowelljones

Grandma Linda's Thanksgiving Dressing

Sun, 22 Nov 2009 17:22:41 -0500

My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the "sweet corn muffins" recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to "12 Tbs butter" are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with "1 Lb bacon." This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! -- posted by Mrs Cook

Drew's Incredible Stuffing

Sun, 22 Nov 2009 17:44:35 -0500

This has been a crowd pleaser every Thanksgiving for years in our family. It has surpassed the turkey as the signature dish at our table. I promise it will be the talk of the table. Recipe can easily be doubled. -- posted by Cinghaile

Ww Stuffing With Sage & Chives

Mon, 23 Nov 2009 17:15:33 -0500

from weight watchers.com - POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy This stuffing is infused with the wonderful flavors of sage and chive. Whole wheat bread adds lots of healthy fiber. -- posted by SVSOUZA

Cranberry Chutney

Mon, 23 Nov 2009 23:08:39 -0500

Not your average cranberry sauce... Perfect with the turkey at Thanksgiving! I got the original from the Baltimore Sun newspaper about 10+ years ago. It is a staple on our table every Thanksgiving and is great on chicken and pork too! -- posted by JKiebler1

Stuffing for Turkey- Mom's Way

Tue, 24 Nov 2009 02:50:47 -0500

Stuffing the way my mama used to make. -- posted by Ms. DMAC

Holiday Cranberry Mold

Thu, 26 Nov 2009 02:33:43 -0500

Mom always made this for the holidays, delicious way to eat cranberries! -- posted by Chef #1192485

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

Janet's Thanksgiving Meat Stuffing

Mon, 30 Nov 2009 11:40:20 -0500

This recipe is a Thanksgiving tradition for my husband's family. -- posted by *Kathy*

Thanksgiving Leftover Medallions

Mon, 30 Nov 2009 12:04:57 -0500

This is a great way to serve up boring leftovers! -- posted by Cooky37

Momma's Meatless Cornbread Stuffing

Thu, 03 Dec 2009 00:32:00 -0500

We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time) -- posted by Rock Lobstah

Roasted Acorn Squash With Wild Rice Stuffing

Fri, 11 Dec 2009 17:37:10 -0500

Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, its a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping -- posted by endeavour

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Fri, 18 Dec 2009 17:49:04 -0500

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf. -- posted by French Tart

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

Marty Family Bread and Sausage Stuffing

Wed, 30 Dec 2009 02:24:30 -0500

This is our family's traditional Thanksgiving turkey stuffing that I've been helping my Mom make since I was a little girl (and I guess the same stuff she grew up on too). This will work with about any size turkey; the cooking time really depends on your bird. Quick, easy, and IMHO, delicious! Also great on a sandwich the next day (if you're lucky enough to have any left) with some cranberry sauce. Hope you enjoy it! -- posted by MommaJen

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~