Never miss Doughnut Day, Pretzel Day or Caramel Day again.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Honey-baked ham, springy sides and special desserts — we have every recipe you need.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on December 06, 2006
This was good but very hearty. It seems to be a meal in itself. It didn't go well with Thanksgiving. I couldn't find unseasoned dry bread cubes so made my own out of cut up sourdough bread toasted in the oven. My Mother actually put it all together for me and said it wasn't worth the effort in the end. It was better as leftovers.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Gay Gilmore
on November 30, 2005
I loved this recipe. It might have been the most gourmet stuffing I have ever made! The flavors are simply amazing, and very earthy. I served this with a smoked turkey and felt the bacon and pears complimented the bird perfectly. My only complaint is that the stuffing turned out a little drier than I would like. I used purchased dried bread cubes from a bakery that makes very rustic bread, which I think contributed to the problem. The two adjustments I would make would be to 1) cut the bacon a little smaller and be sure to take longer to render the fat -- I thought it might get too crispy during the second cooking phase and it didn't 2) I would cover the stuffing for the first 30 minutes of cooking to get it to the more moist version that I prefer, but certainly uncover for the second half because the crusty top was perfect. Will certainly make again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 13, 2005
This required a little work but was well worth it. I used a non-stick saute pan and only a small amount of the bacon grease. Instead of the frozen pearl onions I used fresh. Everyone loved it! I served it with dcmac's Grilled Basil and Garlic Stuffed Chicken Grilled Basil and Garlic Stuffed Chicken.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (261 g)
Servings Per Recipe: 12