Chicken and Poultry Stuffing
Whether stuffing a whole chicken or a chicken breast, these stovetop, baked, and slow cooker stuffing recipes range from homestyle favorites to new twists like curried stuffing.
Chicken and stuffing are always a popular dinner duo. Slow cooking makes this meal convenient to make, but the presentation is sophisticated.
Cornbread stuffing not only tastes great, but the Southern-style classic adds a pretty autumn hue to holiday plates. Save leftover cornbread or corn muffins from other meals in a tightly sealed bag in the freezer. When its time to make stuffing, you'll be all set.
Looking for a use for leftover chicken or turkey? This easy slow cookier dinner is the perfect vehicle!
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.
Whether you're looking for delicious and nutritious comfort food to feed your family or something elegant and understated to serve at a dinner party or romantic candle-lit meal, when you know how to roast chicken, you've got a go-to entree for almost any occasion. Chicken is the most popular type of meat eaten in the United States, and it's no wonder--it's relatively inexpensive, is extremely versatile and is a good source of protein.
Learning how to grill a chicken breast is a right of passage for every home cook. Chicken breasts are one of the most popular cuts of meat, and rightly so--they're high in protein, low in fat and quick to cook.
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.