50 Best Stuffings and Dressings

by Rick Rodgers

Get the inside story on stuffing everything from a turkey or a chicken to a flank steak or an acorn squash.

Whether you call it stuffing or dressing, you'll call these 50 recipes delicious.  From traditional, all-American varieties to those influenced by international cuisines, this collection of recipes will inspire you all year long.  These creative stuffings, made with bread and cornbread, grains, fruits and vegetables, and meat, will brighten up turkeys and chickens, pork, fish, shellfish, and vegetables.  Best of all, you don't even need to stuff anything to make these just bake them in an ovenproof dish and you've got a side dish or even a main course.

Genres: Food

112 pages, Paperback

First published September 15, 1997

Reviews

[Kristen Northrup · Rating 4 out of 5]

50 different stuffings covers a wide range of possibilities. Very few get exotic, however. The one with peaches and peanuts was the most out-there. First I'd heard of Saltine crackers as a base. It's nice how the recipes go beyond poultry, but a simple chart of how to roast the assorted stuffable vegetables that he mentions would have been a big help. Except for turkey and lamb, you're on your own there. With many of the meat-centric stuffings, you can just make the pieces larger and call it an entree. I do disagree with the necessity of pre-cooking fresh cranberries in sugar.