Please select a receipe, from the total of 43 recipes



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Your Grandmothers Favorite Stuffing
1 1/2 lb Pork sausage
1 c Celery;chopped finely
1 c Celery;chopped finely
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Turkey with Southwest Stuffing
Turkey; 10 To 12 Lbs Butter Or Margarine; Melted Southwest Stuffing -----------------------------SOUTHWEST STUFFING----------------------------- 1 c Chayote; Chopped, 1 Small
4 Jalapeno Chiles; *
4 Jalapeno Chiles; *
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Turkey with Oyster-Cornbread Stuffing
-----------------------------------TURKEY----------------------------------- 1 Turkey (8 lb)
1 1/2 c Water
1 1/2 c Water
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Turkey with Fruit Stuffing
2 Boneless half turkey breasts
1 pk Pitted dates (10 ounces)
1 pk Pitted dates (10 ounces)
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Turkey Stuffing Bread
-----------------------------------SMALL----------------------------------- 2/3 c Water
1 Egg
1 Egg
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Sylvia's Really Moist Stuffing
16 c Bread cubes
1 c Oats, uncooked
1 c Oats, uncooked
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Surefire Stuffing
1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
1 c Pecan pieces (4 oz)
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Stuffing For Flounder
1 lb Mushrooms(chopped)
6 Scallions
6 Scallions
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Salmon with Fines Herbes Stuffing
1 Whole side of salmon (2 lb)
- skin and bones removed 1 tb Oil
- skin and bones removed 1 tb Oil
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Roast Turkey with Stuffings
1 Whole turkey
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
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Roast Turkey with Stuffing
----------------------------------STUFFING---------------------------------- 2 pk Kellogg's Stuffing Croutons
1/2 c Melted butter
1/2 c Melted butter
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Roast Turkey with Grand Marnier Apricot Stuffing
Turkey, about 21 pounds 2 x Oranges, cut in half
1 ts Dried thyme
1 ts Dried thyme
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Roast Turkey with Corn Bread-Chorizo Stuffing
1 Turkey (12 lb)
1/2 c Unsalted butter; softened
1/2 c Unsalted butter; softened
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Roast Turkey with Corn Bread Stuffing
1/4 lb Butter
1 Turkey,fresh (12-16#)
1 Turkey,fresh (12-16#)
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Roast Goose with Stuffing *** (Kjwt81a)
1 ea Goose; (9-12 lb Canadian wil
1 ea Tart apple; peeled and diced
1 ea Tart apple; peeled and diced
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Roast Goose with Stuffing
1 Goose; (9-12 lb Canadian wil
1 Tart apple; peeled and diced
1 Tart apple; peeled and diced
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Roast Goose with Molasses Glaze and Apricot Stuffing

--Molasses Glaze-- 1 C Molasses
--Molasses Glaze-- 1 C Molasses
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Roast Capon with Rye Bread Stuffing

6 lb Capon or roasting chicken
6 lb Capon or roasting chicken
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Raisin-Walnut Stuffing [For a 12-Pound Turkey]
2 c Seedless raisins
1 1/2 c Water
1 1/2 c Water
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Rainbow Trout with Herb Stuffing
6 Dressed trout
1 c Sliced onions
1 c Sliced onions
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