This is easy to put together and makes wonderful side dish to ham or turkey, this may be doubled and baked in a 13 x 9-inch pan, do not make the mistake of using pineapple tidbits it will not work for this recipe use only crushed --- if using unsalted butter or margarine add in a pinch of salt if using salted then omit.
This recipe is from the www.allrecipes.com website and it got very high reviews. SUBMITTED BY: Elizabeth Ryan "This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com. "
This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do!
The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.
"This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe."
posted by AllRecipes.com
This is a recipe for dressing that my entire family waits 11 months to eat! It's a simple, yet DELICIOUS recipe used on Thanksgiving and Christmas for the PERFECT cornbread dressing!
I use Jiffy since my family LOVES the sweet flavor along with the salty/poultry seasonings! It gives the dish a wonderful balance.
This recipe was contributed by Heather Kirkwood and Coleen Leszczynski just in time for the Thanksgiving holiday. This is an old family recipe that they really enjoy and wanted to share with everyone. :-)
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.
This is the stuffing my mom and her mom before her always used, and I continue to make it every year, it is so yummy! I usually tear up or cube my bread a few days in advance, but on occasion have dried it out in the oven. To do this, spread torn or cubed up bread in shallow pans and place in the oven on the lowest setting, with the door cracked and stir occasionally until bread is dried out. I will also sometimes add some chopped cooked bacon to this and have also used dried cranberries instead of the raisins.
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.