Stuffing Recipes

Following a stuffing recipe and using it to fill a holiday bird with herbed bread crumbs is a tradition for many families. The exact constituents of the stuffing is something that's passed on through the generations. Many newly-married couples have had to negotiate the tricky question of his family's stuffing versus her's. Chestnuts versus oysters? Sage versus rosemary? Celery versus... well, there's usually no arguments here - stuffing needs celery and onions.

Stuffing is usually made with dried bread that has been crumbled up, but rice or potatoes can form the basis for interesting stuffing recipes as well. The bread is wet with stock or water, seasoned according to the family tradition, and then either lightly packed in the roasting bird's body cavity or cooked beside the bird in a shallow baking pan.

Stuffing absorbs the juices that run off from a roasting fowl - this can be duplicated in dressing by simply spooning the juices over the dressing during the roasting process.

Timing Your Stuffing Recipes

When stuffing a bird with bread mix, it should be done immediately before the bird is ready to be put into the oven. If stuffed earlier and then refrigerated, the stuffing can become contaminated with micro-organisms. The stuffing probably will not become hot enough in the roasting process to sterilize the microbes.

Birds aren't the only entree that can be stuffed, of course. Many cuts of meat are offered thickly-sliced with a pouch cut into them for stuffing - thick-cut pork chops with your favorite stuffing recipe are particularly nice.

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• Quick Easy Appetizers
• Easy Dip Recipes
• Fathers Day Snack Mix

• French Toast Recipe 1
• French Toast Recipe 2
• French Toast Recipe 3
• Basic Pancakes Recipe
• Pancakes Recipe

• Old Fashioned Stuffing Recipe
• Stovetop Stuffing Recipe
• Great Turkey Stuffing Recipe
• Cornbread Stuffing Recipe
• Baked Stuffing Recipe