Search Results (4,132 found)
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This Cajun style dressing uses a combination of bread cubes and crumbled corn bread mixed with two varieties of onion, celery, parsley and chopped oysters to stuff a 12 to 15 pound turkey.
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This spinach side dish is made on the stove top. Diced onion is mixed with chopped spinach, butter, seasonings and a can of cream of celery soup and allowed to thicken while stirring over medium heat.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
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Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.
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Garbanzo beans and oats are swapped for tuna in this 'no tuna' salad perfect for sandwiches or on crackers.
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Celeriac, rutabaga, Brussels sprouts, and a sweet potato are slow cooked with a turkey drumstick in this fantastically-simple dish.
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This fresh lentil salad is great all year round, but is especially refreshing during the summer.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.
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Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.