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Great Grandma's Bread Stuffing

Submitted by: Debbie Thomas

A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey.

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Great Grandma's Bread Stuffing

Submitted by: Debbie Thomas

A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.

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Turkey with Grandma's Stuffing

Submitted by: Jacinta Ransom

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

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Stuffing without a Turkey

Submitted by: BALIA

A great side dish that combines store bought stuffing with olives, pickles and herbs to create a magnificent concoction sure become a Thanksgiving favorite. I use milk in place of water when preparing the stuffing mix.

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Grandma Newman's Potato and Sausage Stuffing

Submitted by: Bonnie Jean

Mashed potatoes are baked with cubed, white bread, sausage, green pepper and onion. Substitute turkey sausage if you prefer. This dish freezes well.

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My Grandma's Anise Potato Salad

Submitted by: Domenica Ann

This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.

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Potato Sausage Stuffing

Submitted by: Carolyn

Diced potato is added to this bread stuffing with sausage, celery, onion and seasonings. Bake in a casserole or use to stuff a 12 to 15 pound turkey.

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Grandma Smith's New Brunswick-Style Turkey Stuffing

Submitted by: juneb

Mashed potatoes, cubed bread, onion, and celery are the heart of this stuffing recipe. Seasoned with summer savory, this versatile dish works either baked inside a turkey or in loaf pans.

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Grandma's Polish Perogies

Submitted by: STEPH577

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. Serve plain, or with butter, sour cream, bacon, etc.

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Stuffing of Champions

Submitted by: MEG1014

Home Town: Albany, New York, USA

Living In: Cary, North Carolina, USA

This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery.

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