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

    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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    4 Reviews |  By anme

    Kinda silly, but good recipe for left over stuffing

    Recipe #223436

    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

    8 Reviews |  By byZula

    A clone of the original favorite.

    Recipe #183091

    This was a recipe that my mom used. Simple and flavorful. Easy to cut in half or double, depending on the size of bird you need to stuff.

    Recipe #182437

    8 Reviews |  By PaulaG

    This recipe comes from my old stand-by More Make-A-Mix Cookery and is being posted in response to a request in Request a Recipe. This stuffing can be used in place of those expensive boxed or prepackaged mixes.

    Recipe #134834

    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

    A quick and easy side dish. I got this from a good friend when I had a lot of extra home grown tomatoes to use up and needed more recipes.

    Recipe #76751

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

    Recipe #185113

    This is a quick and crispy way to make stuffing the life of your Thanksgiving celebration. The recipe can be made ahead and warmed just before serving. This recipe will make 12 muffins.

    Recipe #261390

    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

    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

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

    Recipe #190725

    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

    Great for Turkey or Game Birds! Walnuts are an wonderful option!

    Recipe #74919

    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

    Bread stuffing loaded with delicious goodies. Although you can use this to stuff a turkey, I make it in a casserole dish. The original recipe came from an Internet website, but I modified it. I made it ahead of time and heated it in the oven just before serving.

    Recipe #201964

    This dressing tastes every bit as good as the famous box mix, but without all the sodium. Also, using my bread machine and salt substitute, my husband can have his dressing anytime he likes. I do not recall but believe this recipe was published in the newspaper many years ago.Prep time excludes bread baking time.

    Recipe #47162

    This is the recipe I'll be making the day after Thanksgiving...for our tree trimming party :)

    Recipe #262396

    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

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