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    You are in: Home / Cookbooks / Stuffing
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    101 recipes in

    Stuffing

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    Found this gem in a church cookbook years ago. It's great with any pork or ham!

    Recipe #23732

    2 Reviews |  By Nif

    This is an amazing stuffing that I make for every family gathering. We had it for New Year's Day dinner with roast pork and of course with turkey for Christmas! If you like stuffing, you can make this any time and your guests will be very surprised that it wasn't stuffed in a bird in the oven! Feel free to use different breads (whole grain adds a great texture even if you don't typically like whole grain bread) and/or play with the seasonings. You don't have to use the full amount of butter but it does add a lot of flavour. Make it your own and enjoy!

    Recipe #347227

    This is a nice way to have stuffing all year round with any meal you like. Cooking it in the slow cooker keeps it nice and moist.

    Recipe #264709

    Easy and elegant made from a box, but who would have thought? I like to use the Savory herb stove top stuffing mix, but you can use any flavor you have on hand. DH and I are watching our cholesterol intake and are amazed at how low this dish is and so satisfying.

    Recipe #364765

    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.

    Recipe #368413

    Can be used to stuff a turkey, or baked in a covered casserole dish. Cooking time would be dependent on your choice. I like to use the packaged seasoned bread crumbs, and also hot Italian sausage. Use what you and your family enjoy..

    Recipe #104104

    3 Reviews |  By 2bizzy

    These are a tradition in my mother-in-law's family. I never liked dressing until I had these. They get a nice golden brown on the outside and taste great with gravy.

    Recipe #137336

    This recipe came from my mother-in-law, who is one of the most excellent cooks I know. I have never had anything from her kitchen that hasn't been completely scrumptious! She tells me she uses this same recipe with long grain and wild rice instead of bread for a nice rice side dish. My dh and I absolutely love this!!! And as a bonus, you can make it up, stick it in the fridge, and bake it up to 24 hours later!

    Recipe #354826

    I found this recipe in Every Day With Rachael Ray, and made several modifications.

    Recipe #342365

    This is a great basic stuffing recipe, easy to make and flavorful. It is also a good base to add sausage to.

    Recipe #337890

    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.

    Recipe #336381

    Recipe #33016

    My boyfriend LOVES his grandmothers stuffing recipe. As a gift to him, I got the recipe from her and made it for our holiday meal last year. He said I got it right on the nose! Note: I usually make this in 2 batches if I don't have a HUGE bowl to mix it in. The 6 bags of bread cubes may seem like a lot but it condenses a lot when mixed with the wet ingredients. It’s best to let the stuffing soak in the mix overnight but not required.

    Recipe #335260

    This recipe was featured in an email today from the www.lifescript.com website.

    Recipe #334453

    When DH & I go to the U.S., I always bring home 2 lrg bags of Pepperidge Farm Dressing Mix. Like all of us I expect, I “doctor” it up a bit to suit our preferences. The simple truth is that after many yrs of making many versions of bread stuffing, I finally decided you just can’t beat it for flavor & ease of prep. After returning from the U.S. last mo w/my PFDM, DH went to Greece & I was alone at Thanksgiving. While not a holiday here, a local hotel advertised what they called a typical U.S. Thanksgiving meal & served it as a lunch buffet, so a friend & I went to ck it out. I really didn’t expect to learn much that would improve my own fare, but I was so wrong! I learned how to make the best bread stuffing I have ever put in my mouth! For me at least, an added bonus was that it has a distinct Eastern European flavor (Czech, Polish or German in my view), will be perfect to accompany our roast duck on Christmas Eve & would also be excellent w/roast pork & turkey. As good as this is, I suspect all 3 countries would love to claim it as their own. I hope you try this & enjoy it. It is just wonderful & I will never make another! Yield & times have been estimated. (Pic will post after Christmas)

    Recipe #200802

    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.

    Recipe #333581

    An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.

    Recipe #267117

    Mmmm. moist and delicious stuffing. Of all the recipes I have tried, this is the only one which tastes like it came right out of the bird. As our family are big stuffing eaters, I always make this recipe then mix it with the stuffing from the bird for serving.

    Recipe #200799

    This is similar to my mom's recipe that she has made for years. She never measures and adds everything for our taste preferences. I have never been able to top her stuffing, but this comes very close. I don't measure the herbs. We like the sage flavor, so I tend to add more of that. I taste it until it tastes right to me. Adjust the herbs to whatever your taste preferences are. Your kitchen will smell wonderful as the herbs are cooking with the vegetables! If you like drier stuffing, adjust the amount of chicken broth. We like ours moist, so I use about 2 cans of swanson chicken broth. I always make several days ahead and freeze in ziploc bags with all the air squeezed out so that I'm not so rushed the day of the dinner.

    Recipe #79337

    I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.

    Recipe #322477

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