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"This is the best stuffing ever. Even my picky inlaws LOVE it.

This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it's solid, I toss it on top of..."

Ingredients: fresh coarse ground black pepper, eggs...

"When you want some good old fashioned stuffing to go with your chicken. Maybe not exactly the same thing but not bad. =) The melba toast (or Grissini breadsticks) are optional.
You can also lay this on your allotted piece of protein (chicken would probably be preferable) and then roll up your chicken around it. Then bake. =)"

Ingredients: garlic, marjoram, melba toast...

"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."

Ingredients: pepper, onions, parsley...

"This is the traditional "Ryan" turkey stuffing from Mom"

Ingredients: eggs, milk, onions...

"Saving the recipe. I haven't tried it yet but it looks delicious. Taken from Hello! Canada. A recipe by Willie Harcourt-Cooze."

Ingredients: pitted black olives, olive oil...

"I've been making all different kinds of stuffing over the years and decided to mix two of my favorites with great results. Hope you like this as much as my family does. I cook the rice in chicken broth and a half stick of butter. I also use finely ground sea salt but regular table salt works just as well."

Ingredients: pepper, olive oil, paprika...

"This is my homemade stuffing. Contains parsley, sage, rosemary, and thyme, hence the title. Feel free to make this stovetop, though I do not have the cooking times for this method. I make mine in the cooker, Hope you enjoy."

Ingredients: fresh ground black pepper, fat-free chicken broth...

"A savory stuffing for your holiday bird. This recipe will make enough for a 10-pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: onions, oysters, parsley...

"This filling is both savoury and sweet and the pecans add a delightful crunchy texture.
Good with trimmed green beans and new potatoes."

Ingredients: pork loin chops, olive oil...

"This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: mushrooms, oysters, paprika...

"Easy, tasty, reliable, and adaptable to the way you like or are familiar with."

Ingredients: pepper, breakfast sausage...

"Ground beef (or beef mince as it's known here) makes me despair, yet the price of meat means that we are all faced with boring ground beef for dinner at least once a week. I am so tired of meatballs, patties, spaghetti with mince, lasagne, aaargh! So I created this easy new way. The full demo can be found in the Kitchen Information and Reference..."

Ingredients: swiss chard, dried breadcrumbs...

"The bag o' giblets grosses out many the novice cook, but these innards really do make a tasty stuffing for poultry."

Ingredients: pepper, herb-seasoned stuffing cubes...

"A very good recipe for wild fowl or for duck. This recipe will fill a 6 to 8 pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, milk, onions...