Recipezaar: Stuffings/Dressings,Simple recipes

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

Joy's Sausage Stuffing

Sat, 18 Oct 2008 01:35:53 -0400

This is my mother-in-law's famous stuffing. I grew up eating cornbread stuffing at Thanksgiving, but after tasting this Sausage Stuffing I switched, and we've had it every Thanksgiving for the last 20 yrs. It's super easy too. Worcestershire is important. I have added the ground beef before, but I usually don't. -- posted by Starweaver

Zesty Corn Dressing

Sat, 18 Oct 2008 01:39:49 -0400

I got this from Southern Living Magazine back in the 80's. Super easy, tastes great. -- posted by Starweaver

Four Bean Chilli

Mon, 20 Oct 2008 18:59:55 -0400

Adapted from a 2007 edition of Australian Good Taste -- posted by katew

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

Wakame Seaweed and Okra Sunomono

Mon, 27 Oct 2008 18:11:27 -0400

In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount. -- posted by Rinshinomori

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

To-Die-For Thanksgiving Stuffingrecipe Courtesy Denise Bryson Of

Tue, 28 Oct 2008 18:42:59 -0400

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed. -- posted by Gianni #23

Apple Stuffing for Chicken

Fri, 07 Nov 2008 00:23:50 -0500

This recipe came from my sister way back in the 70's. It is full of flavour and a nice change from bread stuffing. -- posted by luvcook'n

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

Lunenburg Sauerkraut Dressing (For Turkey)

Tue, 11 Nov 2008 22:43:57 -0500

Another great recipe from Altlantic Canada!! Found it in the regional magazine "Saltscapes". -- posted by Chef mariajane

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

Sausage Stuffing

Mon, 17 Nov 2008 22:50:39 -0500

adapted from a recipe I found on Mrs cubbison's web site -- posted by BigBilly

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

Sausage and Cornbread Stuffing

Wed, 19 Nov 2008 14:32:05 -0500

This is an easy recipe for a classic side dish. -- posted by Chef casinocrh

Southwestern Cornbread Dressing

Wed, 19 Nov 2008 14:36:33 -0500

I created this recipe several years ago because I was unable to find a cornbread dressing everyone liked. It is very simple and satisfies the cornbread lovers, as well as the southwestern taste buds. I make this entire dish in a stainless steel casserole from start to finish. I also use Hatch, New Mexico green chili which I keep in my freezer. Use fresh or canned, but ENJOY! -- posted by Chef Granny Carrie

Simple Cornbread Stuffing

Wed, 19 Nov 2008 15:44:12 -0500

This is a family recipe (more method than recipe) for no frills, yummy cornbread stuffing from my grandma, who was a great cook. Take care to not put too much liquid in the dressing, but enough that it is moist. You can always add more liquid, but you can't take it out! -- posted by Sidney Street woman

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

Delicata Squash Stuffed With Dried Fruit and Nuts

Mon, 24 Nov 2008 00:53:14 -0500

I got some delicata squash from my organic food basket. I wanted to serve them stuffed, so I came up with this recipe, adapted from other recipes I have found. Also, you can eat the skin of the delicata squash, so this recipe is ultra simple to make and eat! -- posted by KelBel

Sweet Potato Eggplant Gravy

Mon, 24 Nov 2008 01:06:39 -0500

This is the BEST gravy I've ever found, it's labor intensive but OH SO WORTH IT!!! It's from Chef Paul Prudhome's Turducken recipe page... -- posted by Babychops

Mushroom/Onion Sausage Stuffing

Mon, 24 Nov 2008 01:39:50 -0500

I have not tried this recipe. I got this recipe from Ossg Recipes. 1/2 cup is a serving. -- posted by internetnut

Barker Bread Dressing

Tue, 25 Nov 2008 22:16:04 -0500

I love this receipe because it tastes so diffferent from others, yet it is so simple to make. My Grandma Barker made this recipe, and its been passed down to me. I use a black iron skillet for cooking the celery and onions - well, because that's what Grandma did! -- posted by Chef #1040425

Mom's Cornbread Dressing

Tue, 25 Nov 2008 22:27:00 -0500

A wonderful cornbread dressing that my Mom always served with our Thanksgiving Meal. Great served as a homey sidedish with a roasted chicken, too. You can bake the cornbread and biscuits a day or two ahead, which saves time and makes the preparation easy. -- posted by carolbygrace

Italian Sausage Stuffing

Thu, 27 Nov 2008 00:53:02 -0500

I've been making this for years and usually I never have any left-overs. I usually add a little of the turkey juices as it bakes. Cook till crusty and browned-Delicious! -- posted by Chef #380473

Simple Cranberry Stuffing

Thu, 27 Nov 2008 15:47:44 -0500

An easy way to make regular boxed stuffing a little more festive -- and pack a nutritional punch as well -- posted by JeannaLW

Cajun Baked Rice Dressing

Thu, 27 Nov 2008 15:55:39 -0500

Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw

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

Apple and Onion Stuffing Muffins

Sun, 30 Nov 2008 23:04:17 -0500

Rachel Ray's Thanksgiving in 60 recipe -- posted by Chef #1003326

Mushroom-Flavored Forcemeat Stuffing

Mon, 01 Dec 2008 01:09:36 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgian Cookbook. She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I've started skipping them), but people absolutely love it. It's got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French farce, to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey. -- posted by Belgophile

Southern Cornbread Stuffing

Mon, 01 Dec 2008 01:12:22 -0500

This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave. -- posted by Belinda M.

Derek's Stuffing

Mon, 01 Dec 2008 17:57:57 -0500

Stuffing that can be used for Turkey Stuffing and or just served with meal. -- posted by Derek & Chasity C

Sourdough Stuffing With Apples and Bacon

Mon, 01 Dec 2008 19:59:57 -0500

This dressing recipe tastes like traditional stuffing but with some added flavors that will leave the guests asking "What is this that tastes so good?" You must use Granny Smith apples or the flavors will not mingle properly. -- posted by Spencer #2

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

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

Fresh Guacamole

Fri, 05 Dec 2008 17:04:42 -0500

This recipe is a variation on the "authentic guacamole" recipe on avocado.org and it is entirely made from all fresh ingredients. Plus, avocados are great for regulating blood sugar and are good for cholesterol! Gotta have good excuses for eating guacamole! -- posted by Larkin

Fresh Salsa

Fri, 05 Dec 2008 18:30:08 -0500

After a lot of recipe-less experimentation, I have finally settled on this ideal combination of ingredients for fresh salsa. -- posted by Larkin

Nutty Stuffing

Sat, 13 Dec 2008 23:32:12 -0500

The original recipe called for either pinenuts, pecan, or walnuts. I like the pinenuts personally, and the bacon is a yummy addition. -- posted by Sara 76

Traditional Stuffing

Sun, 14 Dec 2008 22:32:52 -0500

I haven't tried this one yet, but it looks so yummy! -- posted by Sara 76

Cheesy Stuffing

Sun, 14 Dec 2008 22:36:12 -0500

Someone told me how to make this when I first moved out of home. It's a yummy way to dress up plain stuffing. I personally don't like to put the stuffing inside the chicken, so I bake it in balls,or bake it in a small casserole dish and slice it afterwards, but you can use it to actually stuff the bird if you want. -- posted by Sara 76

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

Mimi's Pineapple Stuffing

Tue, 30 Dec 2008 01:40:24 -0500

Fab with ham! -- posted by ctamy

Cranberry, Sausage and Apple Stuffing

Tue, 30 Dec 2008 01:49:15 -0500

A friend of mine made this yesterday and I had to have the recipe. Super moist and very yummy. -- posted by JKRunning

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

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

Green Bean & Artichoke Dressing

Thu, 08 Jan 2009 00:08:51 -0500

My sister gave me the recipe, but I've tweaked it a bit and so has the rest of the family, but this is my version. -- posted by Darnee LW

Spicy Sausage Cornbread Stuffing

Fri, 09 Jan 2009 17:59:52 -0500

This recipe is so good. I got this from my cousins. -- posted by 4-H Mom

Simply the Best Green Beans

Tue, 13 Jan 2009 03:02:33 -0500

We eat these green beans at least once a week and I haven't found anything to top them. The secret ingredient is the spice blend. I originally found this blend at Gordon Food Services in Michigan. (I have to have my mom ship it to me once a year; the 26 oz container of the spice lasts me about that long). I recently tripled the recipe and took them to work for a lunch for 20 people. Personally, I still like them better from the stove top but I would take them again in a crock pot knowing that I need to stir often so the beans on the outer edge do not get over done. (People did actually go back for seconds) -- posted by Foodie Friend

Stuffing Stuffed Onions

Fri, 16 Jan 2009 17:09:07 -0500

Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996. This recipe provides a quick stuffing recipe, but I usually just use left-over stuffing (either homemade or Stovetop) since I never know what to do with leftover stuffing. If using leftover stuffing, just eliminate the "making the stuffing" part of this recipe. Also, I have used chicken broth to replace the chicken bouillon granules and both are good. Cooking time includes resting time. -- posted by NELady

Mexican Cornbread Stuffing/Dressing

Mon, 09 Feb 2009 15:52:13 -0500

if your from the south, this is called dressing. anywhere else its called stuffing. my family just calls it good. i come up with this recipe around christmas of 2008 in an attempt to spice up the southern holiday favorite of cornbread chicken and dressing, but this recipe has no chicken. the mexican flavors in this dish are just right, not to spicy, but definately not bland. its very easy to make and can be made anytime, not just holidays. enjoy! -- posted by Kevin Stanfield

Pineapple Dressing

Sat, 14 Feb 2009 10:56:19 -0500

I got this recipe from my grandmother. She goofed up a recipe for baked pineapple and actually came up with a better dish, or we think so. Easy to make. You can assemble the day before and bake when ready. -- posted by home4my2

Maast-O Khiyaar Cucumber Yogurt

Sat, 14 Feb 2009 15:51:07 -0500

tasty Persian cucumber yogurt -- posted by jordanpoling

Hot Peanut Dip

Mon, 16 Feb 2009 09:48:20 -0500

Hot Dip for meat (chicken or other) -- posted by Sistwo

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

Squash Dressing

Mon, 23 Feb 2009 11:25:39 -0500

I totally stole this recipe from my mom after she made it this past Thanksgiving. Very tasty, but definitely not for those on a diet. To make it a meal, simply add some sliced, cooked chicken breasts to the mix before baking! -- posted by RockStarMommy

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 (Bird&Buddha)

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

Mom's Stuffing

Sun, 01 Mar 2009 18:22:41 -0500

This is my Mom's recipe for stuffing; why is it that there are some things that only your Mom can cook properly? I hope you love it as much as I do. This is enough for a 12 to 14 pound turkey. You can also cook it separately from the turkey in a container, just add it to the oven for the last half hour the turkey needs to cook. -- posted by kitteny

Merrie Youngblood's Chicken Dressing

Sat, 14 Mar 2009 13:58:08 -0400

GMA's Slow-Cooker Champion 2009 -- posted by CaraBP

Vegetable Kuruma

Thu, 19 Mar 2009 18:16:04 -0400

spicy south indian veggie gravy -- posted by Pavithra Mahesh

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

Pineapple Stuffing

Thu, 16 Apr 2009 02:17:54 -0400

SO EASY!! I originally got the recipe from "At Home with Arlene Williams"...after playing with it, my mom and I tweaked it and made it exactly how we like it! Everybody LOVES it, and it has become a staple with any holiday meal that we serve ham (and my favorite dish!). I usually add a little more sugar than the 1/2 cup called for, but the original recipe called for 1 cup and it was WAY too sweet! :) -- posted by *AmyLynn*

Bobby's Broccoli Casserole

Tue, 21 Apr 2009 01:11:25 -0400

I like broccoli almond casserole and this one is made with real cheese instead of whiz or velveeta. -- posted by Chef Bobby Hill

Balsamic Vinaigrette

Wed, 22 Apr 2009 01:25:29 -0400

It is very easy and simple, and very tasty. -- posted by Chef SMC

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

Brazilian Vegetable Pie

Thu, 30 Apr 2009 01:32:35 -0400

This is a very simple pie that my Mom always makes for picnics and/or parties. It's vegetable pie but, if you're not a vegetable kind of person you can substitute it to cooked shredded and seasoned chicken or even just ham, cheese and some oregano....yummy!!! :) -- posted by Prykangel

Cranberry and Apple Stuffing

Wed, 13 May 2009 22:31:26 -0400

This festive stuffing combines tart cranberries and apples with savory herbs for a delicious flavor twist. Serve with roast chicken or pork, or with the holiday turkey. -- posted by Chef mariajane

Creole Boiled Rice

Wed, 20 May 2009 15:33:03 -0400

A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta). -- posted by TheGrumpyChef

Dumplings

Thu, 28 May 2009 23:20:48 -0400

Nice fluffy dumplings for on top of stews, stewed tomatoes etc -- posted by Dessertcher

Alioli - Spanish Style

Mon, 08 Jun 2009 16:32:21 -0400

Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof. -- posted by Wakey lass Lisa

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

Potato Kugel

Sat, 20 Jun 2009 01:30:10 -0400

mom's -- posted by Chef #1298498

Tzimmes With Dried Cherries and Peaches

Sat, 20 Jun 2009 01:31:52 -0400

.. -- posted by Chef #1298498

Passover Spinach Kugel

Sat, 20 Jun 2009 01:35:47 -0400

.. -- posted by Chef #1298498

Brown Rice, Basil and Gruyere Garden Stuffing

Tue, 23 Jun 2009 14:46:09 -0400

When I served this colorful stuffing to guests, they gave it the ultimate stuffing compliment; it's so good, it could be served as a main course! It's equally good inside turkey or chicken. -- posted by Chef mariajane

Missionette Cornbread Dressing

Fri, 26 Jun 2009 02:53:07 -0400

From More Family Favorites - A Collection of Recipes by Bethel Temple Missionettes, Demores, Georgia. -- posted by NELady

Easy Turkey Sausage Cornbread Stuffing

Wed, 01 Jul 2009 11:43:39 -0400

Perfect if you need to use up any leftovers like precooked sausage or corn muffins. Put this together with things that I had on hand, turned out good. You dont have to wait for the holidays to make this! -- posted by Kaleen1

Mexican Stuffing

Fri, 31 Jul 2009 13:39:43 -0400

i just found this recipe while cleaning out my recipe binder,havnt tried it but it sounds delicious.This comes from nestle and meals.com -- posted by Mortadella1985

Delicata Squash Stuffed

Fri, 21 Aug 2009 12:16:54 -0400

I made this up from what I had on hand and inspiration from other recipes. It's very pretty and would do well for serving guests and family alike. My dw LOVED it and requested I copy it down before she got past the first bite. -- posted by Summer Hill

Easy Awesome Musthrooms

Wed, 09 Sep 2009 01:26:25 -0400

I came up with this recipe because I love mushrooms and wanted to intensify the flavor. -- posted by Chef #1377213

Stuffed Tomatoes (Gemista, Improved)

Tue, 15 Sep 2009 12:07:56 -0400

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan. -- posted by Chef Nikko-san

Simple Stove Top Stuffing

Mon, 28 Sep 2009 14:55:32 -0400

I originally found this recipe in The Rookie Cook by Jean Paré and adjusted it to reduce the amount of butter and use chicken broth to soften the bread. It is a quick and easy side dish and a good excuse to use up the crusts of your bread loaves (I keep them in the freezer just to use in this dish). We use whole wheat bread and it is still great. -- posted by Tuffykenwell

Moist and Delicious Stuffing

Mon, 05 Oct 2009 13:52:29 -0400

A delicious stuffing that everyone will enjoy - and it tastes so very good with your turkey - but stuffing is not just for the Holidays. Serve this easy top-of-the-stove recipe anytime - with your favorite chicken, turkey or pork dishes. -- posted by Chef mariajane

Herb & Orange Stuffing

Fri, 09 Oct 2009 17:04:47 -0400

http://easydinnerrecipes.ca/appetizer-recipes.html Here is an unusual but delicious stuffing for turkey. This stuffing uses a mix of herbs and orange to add a unique aromatic and tangy flavor to turkey. This Thanksgiving, introduce new flavors to the table with this turkey stuffing recipe -- posted by tastetester #2

Squash Casserole

Wed, 14 Oct 2009 14:24:27 -0400

http://www.campbellkitchen.com -- posted by Lastar Wellness

Corn Bread Casserole -Connie Adler

Thu, 15 Oct 2009 15:52:08 -0400

Comfort side-dish that goes great with any main dish. -- posted by Lastar Wellness

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Cornbread Stuffing W/Sausage

Fri, 23 Oct 2009 15:49:56 -0400

This is the recipe I plan to make for Thanksgiving. We have been buying deep-fried turkeys from Popeye,s for the past few years and this makes a great baked stuffing. -- posted by CJAY

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 Butternut Squash Stuffing

Wed, 28 Oct 2009 17:36:01 -0400

This stuffing from Better Homes and Gardens is moist from the eggs and cream and almost turns out like a bread pudding. You can make this ahead and reheat. -- posted by Abiner Smoothie

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

Bacon and Mushroom Bread Pudding

Wed, 11 Nov 2009 15:50:49 -0500

Paula Deen recipe from Smithfield.com. -- posted by SweetJezebel

Moist and Delicious Stuffing

Wed, 18 Nov 2009 10:27:57 -0500

Stuffing is not just for the Holidays - serve this easy top-of-the-stove recipe anytime - with your favorite chicken, turkey, or pork dishes!1 -- posted by Chef mariajane