Thanksgiving Recipes and Menus

15 results
Narrow Results You've Selected: Thanksgiving Bread Easy Side Dish Remove all Source Saveur (15) Cuisine American (11) Southern/Soul Food (3) Mexican (1) Season Fall (13) Winter (10) Technique Bake (13) Saute (8) Roast (1) Topic Recipe (15) 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 = "Occasion:Thanksgiving,Main Ingredient:Bread,Difficulty:Easy,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 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 10/02/2007 Classic Stuffing Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish. Issue #106 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 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 10/24/2007 Roasted Squash with Sage Bread Crumbs Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast. Issue #54 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 03/08/2007 Cheese Straws Serve these clever little appetizers instead of bread at lunchtime or for supper. Issue #32 10/30/2007 Mushroom Stuffing This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird. Issue #22 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 03/08/2007 Baked Macaroni and Cheese Use a sharp cheddar for this classic American side dish. Issue #9 03/08/2007 Southern-Style Corn Pudding Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor. Issue #9