50 Best Stuffings and Dressings

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Broadway Books, 1997 - Cooking - 108 pages
1 Review
Not just for the holiday table, a delicious collection of stuffings and dressings to be enjoyed year-round.

Thanksgiving turkey filled with an aromatic, moist, perfectly seasoned stuffing is deservedly a culinary icon. But, as this eye-opening collection of recipes shows, you don't need a turkey or a holiday to enjoy stuffing: it can be tucked inside Cornish hens, chicken, fish, pork, and other meats, spooned into zucchini, peppers, pumpkins, and other vegetables, or baked in a separate dish and served on its own.

Drawing on flavors from around the world, stuffings range from the traditional, all-American (Old-Fashioned Herb Stuffing and New Orleans Spoon Bread Stuffing) to those inspired by international cuisines (Chinese Hidden Treasure Rice Stuffing and Fajita Stuffing with Red Peppers, Onions, and Chilies). These creative stuffings, made with bread and cornbread, grains, fruits and vegetables, and meat, will brighten up any meal. The recipes are accompanied by information on preparing stuffings safely from beginning to end, tips on how to estimate the amount of stuffing needed, time-saving hints, as well as what to do with leftovers.

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User Review  - kristenn - LibraryThing

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 ... Read full review

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About the author (1997)

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appetit. He lives in the New York tristate area.

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