Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Bread Saute Recipe Side Dish Remove all Source Saveur (10) Serious Eats (1) Difficulty Easy (9) Medium (2) Cuisine American (9) Italian (1) Southern/Soul Food (1) Season Fall (9) Winter (7) Occasion Thanksgiving (9) Christmas (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Side Dish"; var omni_prop8 = "Main Ingredient:Bread,Technique:Saute,Topic:Recipe,Course:Side Dish"; var omni_pageName="saveur:"+omni_prop12; 09/15/2010 Apricot and Walnut Stuffing Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers. Issue #132 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 12/15/2005 Roasted Cauliflower with Black Olives and Bread Crumbs At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor. Issue #78 10/30/2007 Sauteed Brussels Sprouts with Bread Crumbs This is our adaptation of an autumnal side dish frequently used at Thanksgiving time. Issue #70 11/19/2007 Oyster Stuffing Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters. Issue #46 11/19/2007 Sourdough–Sage Stuffing We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do. Issue #46 11/19/2007 Chestnut Stuffing Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing. Issue #46 11/19/2007 Corn Bread–Sausage Stuffing Corn bread frquently shows up in stuffings, like this one, from the South. Issue #46 04/30/2008 Morels in Cream Sauce Fresh morels are best in this dish, but dried morels may be used. Issue #19 11/14/2007 Herbed Corn Bread Stuffing This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations. Issue #15 04/01/2009 Tarragon Bread Stuffing Mark Bittman offers this simple stuffing recipe with plenty of fresh herbs to complement juicy cubes of bread. Does Not Apply Source: Serious Eats