Search Results (6,022 found)
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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A creamy mustard sauce gives herb-baked chicken a real boost.
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Stray from the usual Thanksgiving stuffing and try this Latin-recipe from chef Aarón Sánchez's.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fried onion rings are an original topping for creamy chicken, peas and carrots on a bed of stuffing.
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This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
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This one-dish recipe couldn't be easier to make...and since it features juicy pork chops atop cornbread stuffing, it's sure to be a hit with your family too.
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A quick concoction of chicken, sauce and prepared stuffing.
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This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
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Can't decide what kind of stuffing to make?  Try this recipe...it's very easy to make, the flavors are terrific, and it's ready in just 25 minutes.