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    You are in: Home / Cookbooks / Goodies for Thanksgiving: The Turkey plus Stuffings
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    76 recipes in

    Goodies for Thanksgiving: The Turkey plus Stuffings

    Here are recipes of all sorts to help you get that bird on the tablel!
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    This great-tasting recipe will solve your oven space problem if you don't usually stuff your holiday turkey. It's a newspaper clipping recipe that I tweaked just a little and I wouldn't plan to make my future dressing any other way, even if I had three ovens!

    Recipe #146456

    from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.

    Recipe #9954

    This may easily be doubled and I suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see recipe #65208

    Recipe #188155

    The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side.

    Recipe #187767

    This is a recipe my mother always used to make on Thanksgiving. She would prepare everything the day before and put it in the crockpot to cook on thanksgiving day. While everything else was being prepared, no one had to worry about the stuffing!

    Recipe #186548

    This is one of my favorites. Posting this in lieu of posting in the Brining Class of 8/12/2006 Bon Appetit

    Recipe #181867

    Don't let the long ingredient list scare you, this is well worth it.

    Recipe #180039

    Ma's Thanksgiving day recipe.

    Recipe #14570

    This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish.

    Recipe #149262

    When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

    Recipe #156216

    Note that you'll need to brine this turkey for 10 to 12 hours before roasting it. Don't worry if a small portion of the turkey is not submerged in the brine. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated for up to 8 hours. This recipe is from Pam Anderson of The Perfect Recipe: Thanksgiving

    Recipe #144832

    A traditional casserole.

    Recipe #174531

    Save this recipe, dear Zaar people for the day after Thanksgiving when you have a good amount of turkey leftover (either regular or smoked). Yes, another copycat recipe I stole. I was destined to lead a life of culinary crime I suppose.

    Recipe #142718

    Sometimes our busy lives preclude the ability and even time feasibility of scratch cooking. This is a recipe for one of those times. You use a commercial box of stuffing, but you dress it up and make it something scrumptious rather than just something quick. If served with pork, add 1/2 cup [or one small] grated apple. If served with chicken, add 1/2 cup minced grapes. If served with beef, add 1/2 cup grated monterey jack cheese. This gives something out of a box that homemade taste. Hope you like it.

    Recipe #173485

    I first had this stuffing 3 years ago at my sister-in-law's Thanksgiving dinner. It's flavorful and colorful and although it's technically "from scratch" I do take some shortcuts.

    Recipe #170526

    26 Reviews |  By Derf

    Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

    Recipe #12291

    73 Reviews |  By Dee514

    Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)

    Recipe #42402

    I'm not sure where this recipe came from and I haven't tried it yet. I just found it in my mother-in-law's old recipe box. It looks great and I hope to try it soon.

    Recipe #97729

    This is my mothers recipe that she gave me this past Thanksgiving. It came out great and have to share it. It makes alot of stuffing ENJOY

    Recipe #165628

    So good. Due to the calories, I usually only make this one once a year. Great for turkey leftovers. A nice goodie to anticipate. :)

    Recipe #18198

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