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    You are in: Home / Cookbooks / STUFFINGS AND DRESSINGS
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    STUFFINGS AND DRESSINGS

    A collection of stuffings. Great to make small stuffing balls for appetizers; or place stuffing between two thin pork chops or strips of spareribs; tie together and bake; or stuff chicken breasts; or use as a side dish with pork or chicken recipes. A great way to use up those last few slices of bread or day old bread. Yum.
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    6 Reviews |  By 2Bleu

    I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy!

    Recipe #226115

    This stuffing is particularly good with pork. Use a good baking apple for this old favorite such as Granny Smith, Jonathan, Cortland, Empire or Winesap. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #319632

    My aunt (by marriage) gave me this recipe that has been a tradition in her family for many years. Not sure of serving size as I have not made this yet but intend to do so for Thanksgiving!

    Recipe #192445

    These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

    Recipe #146597

    Easy dressing which goes well with simple turkeys or chickens

    Recipe #200807

    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

    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

    A former coworker named Maggie brought this delicious casserole to work one day. One bite and I was hooked! Definitely not low cal, but true comfort food!

    Recipe #83406

    This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests. For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs. The chicken breasts for this recipe should be large.

    Recipe #204902

    I found this recipe in a Kraft Food and Family magazine. This is very easy and quick to make -- tasty, too!

    Recipe #185113

    I love stuffing and have always been disappointed that there is just never enough of it. This makes a large quantity and tastes delicious. Handy too because you can serve it right from the crock pot insert. You could also add mushrooms or apples to this recipe.

    Recipe #190040

    This recipe is very good. It doesn't get crusty like oven-baked, but it tastes wonderful! The original recipe called for cream of mushroom soup, but we like the chicken better.

    Recipe #74478

    143 Reviews |  By Dib's

    Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.

    Recipe #49609

    This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!

    Recipe #38065

    When I used to stuff the turkey with my dressing, there was never enough so I had to make some of it in a casserole dish too. But that batch never came out the same, so I decided to adapt my recipe slightly and make it all together in the crock pot. It came out great (lots of compliments) and I didn't have to bother with stuffing (and unstuffing) the bird. In fact, I got to sleep in just a little longer because I didn't have to make the stuffing until after the bird was already in the oven (bonus). You can also prepare it through step 3 in advance. I make this recipe to go along with a 20 lb turkey, so if I make it right after the bird goes in the oven the timing is about perfect.

    Recipe #263524

    I found this in the Sunday paper.Louisville, KY A Complement to the Pineapple Mustard Pork Loin I Posted.Or just try it!Add additional fruit and nuts as desired to customize the dressing.

    Recipe #60314

    4 Reviews |  By anme

    Kinda silly, but good recipe for left over stuffing

    Recipe #223436

    Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.

    Recipe #195955

    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

    From turducken site: http://www.thesalmons.org/lynn/turducken.html

    Recipe #190725

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