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.See Popular Chicken and Poultry Stuffing Recipes
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.
A family favorite, passed down from generation to generation.
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.
When people say that any number of exotic meats -- frogs' legs, alligator, snake -- "taste like chicken," what they're really implying is that chicken tastes like nothing. We suppose that if it's cooked poorly and underseasoned, that can be true. But if prepared like this grill-roasted honey barbecued chicken, this most popular of poultry tastes like nothing else.
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.
Chicken wings are the soul of a great tailgating party. They're great with beer, require no cutlery, and, if things go poorly for the home team, they provide all the comfort traditionally associated with chicken itself -- everything short of chicken soup! Whatever the actual reason that chicken wings have become a tailgating staple, there's no doubt these bite-size pieces of poultry are a must at any self-respecting gathering of tailgaters.
Just when we thought America was a nation obsessed with breasts, we find out we're really a country that's all about legs and thighs. Well, when it comes to chicken, anyway. The Wall Street Journal reports that while white breast meat used to be all the rage, more and more people seem to have a hankering for dark poultry meat, with sales of dark cuts on the rise.
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.
Chicken thighs are the underdog of poultry, but they can rescue dinner again and again if you let them. Why do the Recipe.com editors love them? They're wonderfully flavorful (unlike chicken breast, which tends to be bland unless it's got great sauce or rub), they're inexpensive (seriously -- compare a pound of boneless chicken breast with a pound of boneless or bone-in thighs next time you're at the market), and they're more forgiving when it comes to cooking time (breast will overcook and become tough in mere seconds; because the thighs have more fat, you're not going to ruin dinner if you go over a minute or two).