Prepared stuffing was boring, so I made my own. Of course, I was listening to Simon and Garfunkel while I looked at my spices, and started thinking, "Hmm...parsley, sage, rosemary, and thyme...then she'll be a true love of mine." (Yes, I was cooking for my fiancee...why do you ask?) I love the rosemary flavor in this.
One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.
This is based on the soup served in the U.S. Senate cafeteria - I altered the recipe somewhat to suit my tastes. Dark bread goes very well with it. The soup also freezes well, so you don't need to worry about eating it all at once.
I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked.
I can't remember were I found this recipe, but it tastes fantastic. It's one of those dishes where the results far surpass the effort you put into it. I've found that a covered wok is perfect to fix this is.