Stuffing recipes are intensely regional, and can differ wildly even from family to family. At it's most basic, stuffing is a side dish (for turkey, come Thanksgiving time, made from stale bread moistened with broth. But the dish has endless variations. (Cornbread! Rye Bread! Sausage! Oysters! Onions! No onions! Everyone has a favorite addition. It's like trying to describe all sandwiches with just one label.) No matter what kind of homemade stuffing you like, the important thing to remember is to infuse it with flavor - after all, you're turning something bland - stale bread - into an iconic Thanksgiving side. So splurge on the good broth, and throw in plenty of fresh herbs. Your guests will thank you.
This 2000 contest winner impressed our staff because the recipe adds shiitake mushrooms and soy sauce to convenient herb stuffing mix for a fresh new Asian spin on classic stuffing.
You can make part of this dressing ahead to save time during the busy holiday meal.
Bake this cheesy cornbread stuffing in a casserole dish. The texture will be better and it's a lot easier than trying to stuff a turkey.
Fresh ducklings are available through fine quality butchers and Asian food markets.
Stuffing, or in this preparation, dressing, becomes a meal in itself with the addition of sausage and pears.
Dried peaches, pecans, and ham hint of the Southern roots in this turkey stuffing.
While the turkey may be the centerpiece of your holiday feast, sometimes it's upstaged by what's inside the bird--the turkey stuffing, or dressing, as some people prefer to call it. Stuffing has been used for centuries in all types of foods, though it's hard to say for sure when knowing how to make turkey stuffing first became essential to creating a proper Thanksgiving feast. Classic turkey stuffing is made with bread, spices and herbs and stuffed inside the main cavity of the bird, though you can cook it separately in a casserole or baking dish, too.
This simple recipe makes enough to stuff up to a 15-pound Thanksgiving turkey.It can also be baked in a casserole dish.
Roasted Cornish game hens always impress guests. Quick-cooking couscous and dried cranberries make an easy but tantalizing stuffing.
Roast the savory dried fruit, onion-flavored croutons, and green onion stuffing in the Cornish hen or on the side. Serve the main dish recipe with cranberry sauce for a traditional flavor combination.
Dress up chicken and stuffing with big chunks of sourdough bread and mushrooms. Finish off this slow cooked main dish with fresh gremolata. The lemon-peel, parsley, and chopped-walnut topping give it a fantastic citrusy flavor.
Stuff this savory stuffing in your holiday turkey or serve it alongside chicken or beef any time of the year.
This Cajun-style fish is stuffed with crab and shrimp--a hearty, flavorful dinner for seafood lovers.