Loaded with veggies and topped with crunchy almonds, this slightly spicy stuffing adds a fun twist to traditional turkey stuffing.Recipe created by Patty Mastracco of I Do Food for Blue Diamond Almonds

This stuffing is what I always used to have with Christmas dinner when I was growing up. I got this recipe from my mum and the ingredients have always stayed the same. I usually use 2 tubes of sausagemeat and half a loaf but I had a load of people around for Xmas dinner so needed extra. Put in what you think will be enough in all the herbs, I always guess what I need. The servings are approx. Delicious hot or cold,

My family loves the stuffing at Thanksgiving enough to ask for it year round, here is a bite size version stuffed in a mushroom!

Making the stuffing like this adds a ton of flavor to boring boxed stuffing. Really, really good and so flavorful! Gobble, gobble!

I found this recipe on food network in 2008 (I didn’t think it was that long ago) and have used since then.

This is the stuffing my mother used to make every Thanksgiving, simple but very tasty and always has guests asking for the recipe

This is a Christmas and Thanksgiving tradition in my family, my Papa's (my grandfather) mother's recipe, (my great grandmother). There's a family cook off every Christmas where we all choose sides between this stuffing (which my aunt makes) and my mother's variation with rice! Years of family fun !🎄

Of the all the receipts I have experimented with for Thanksgiving stuffing this is probably my favorite. It is very aromatic, and has a great flavor that both the adults and kids appreciate. Additionally, this dressing can be assembled and refrigerated overnight for up to 24 hours before baking. If baking the dressing directly from the refrigerator, expect to add 10 extra minutes of baking time. Leftovers can be refrigerated for 4 days or up to 1 month frozen. #KeepRecipesAlive

This is an essential recipe for Christmas. Our family enjoys both rice and bread stuffing, but this is the bread stuffing version. The scent of the spice and herbs reminds me of the Christmas season.Use plenty of spice such as cinnamon and nutmeg to add a more Christmas-like flavor. If the stuffing is too dry, it'll be hard to stuff it into the chicken, and if it's too wet, it won't absorb all the chicken juice. If you can squeeze it with your hand and it sticks together, you have reached the ideal consistency. Wait until the stuffing has cooled completely before stuffing the chicken. Recipe by fanifani

this is such a quick and easy chicken dinner and I'm sure there are a ton of delicious ways to modify it but I keep it simple so my kids will eat it

I love stuffing. It is my favorite part of any holiday meal. When I was younger, my mom would make extra stuffing, because she knew how much I loved it.People have come close to hers, but none can top her stuffing. Not saying that no one else makes good stuffing, but to me hers was the best. I wish that she still made it, but after cooking for 6 children and 11 grandchildren, she is done cooking My mother-in-law is a close second. Both of stuffings are basic. Bread, sausage, with herbs & spices.This stuffing is very close, but I added Italian sausage and cranberries. Why? The better question is why have I not done it sooner? I hope you like it as much as my family and friends do.As for the Stuffing vs. Dressing debate, here is my stance. Does it really matter? If you really like it, then it should not matter. If you want to call this Holiday Breading Concoction, then have at it. It is good, no matter what you call it.Cook and let eat.Enjoy!

This is a great stuffing for anytime of the year, I have been trying to find just the right mix of ingredients for a great taste and finally have found what I was looking for in this stuffing