For a note on the wisdom of stuffing poultry, please read About Stuffings and Dressings. This recipe yields enough to fill a 13 × 9-inch baking dish, or one 14- to 17-pound turkey with enough left over for a small baking dish. To stuff a chicken or 6 to 8 Cornish hens, halve the recipe. For a larger turkey, increase the ingredients by half.

Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes:

Transfer to a large bowl and reduce the oven temperature to 350°F, if baking in a dish; if stuffing a bird, preheat the oven to the temperature indicated in the recipe. Melt in a large skillet over medium-high heat until the foam subsides:

Add and cook, stirring, until tender, 6 to 8 minutes:

Remove from the heat and stir in:

Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together:

Adjust the seasonings. If you desire a firm dressing and are baking in a dish, toss with:

If stuffing poultry, spoon the stuffing into the bird(s). For dressing, transfer to a buttered 13 × 9-inch baking dish and drizzle with:

For soft dressing, cover the dish with foil. For crispy, browned dressing, leave the dish uncovered and dot with:

If the stuffing is in a dish, bake until browned as desired, 30 to 45 minutes. If the stuffing is inside a bird, ensure that the internal temperature of the stuffing reaches 165°F.

A regional variation that is now widely traveled. Any corn bread will work in this recipe. Please read About Bread Stuffings and Dressings.

Prepare Basic Bread Stuffing or Dressing, substituting 1 recipe Southern Corn Bread or other corn bread, cubed (8 cups) for the bread cubes. Leave all other ingredient quantities the same, but omit the nutmeg and cloves.

Toss any of the following alone or in combination into the stuffing mixture at the same time as the herbs and spices:

The following additions must be cooked before tossing with the bread and seasonings:

Perfect for pork. Please read About Bread Stuffings and Dressings.

If baking separately as a dressing, preheat the oven to 350°F and butter a 9-inch square baking dish. Melt in a large skillet over medium heat until the butter foams:

Add and cook, stirring, until translucent, about 5 minutes:

Remove from the heat and add:

If baking as a dressing, add:

Moisten with:

Spoon the stuffing into the bird. For the dressing, transfer to the prepared baking dish and moisten with:

Bake the dressing until browned as desired, 30 to 45 minutes. If stuffing inside meat, ensure that the internal temperature of the stuffing reaches the minimum safe internal temperature for that particular meat (165°F for poultry; 145°F for pork).

Two drained 4-ounce cans diced mild green chiles can be substituted for the roasted peppers.

Prepare:

Roast:

Peel, seed, and chop the peppers and add to the stuffing along with:

Toss the corn bread with the seasonings and bake as directed.

If baking separately as a dressing, preheat the oven to 350°F and butter an 8-inch square baking dish.

Cook in a medium skillet over medium heat, breaking up the meat with a spoon, until browned:

Using a slotted spoon, transfer the meat to a plate lined with paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet. Add and cook until softened:

Transfer the onion mixture to a bowl and add the sausage along with:

If baking as a dressing, also add:

Stir to combine. Moisten with:

Spoon the stuffing into the meat or vegetable being stuffed. For a dressing, transfer to the prepared baking dish and bake until browned, about 30 minutes. If using to stuff poultry, cook until it reaches an internal temperature of 165°F.

Excellent with roasted pork, goose, or duck.

If baking separately as a dressing, preheat the oven to 350°F and butter an 8-inch square baking dish. Combine in a bowl:

Spoon the stuffing into the bird. If baking as a dressing, add:

Transfer to the prepared baking dish and moisten with:

Bake the dressing until browned, about 30 minutes. The stuffing is done when it reaches an internal temperature of 165°F.

This may be used to stuff boneless chicken breasts, zucchini, or a roast chicken. If using as a stuffing, do not use the eggs. Please read About Bread Crumb Stuffings.

If baking separately as a dressing, preheat the oven to 350°F and butter a 4-cup baking dish.

Melt in a small skillet over medium-high heat until the foam begins to subside:

Add and cook, stirring, until tender but not browned, about 5 minutes:

Stir in and cook for 30 seconds:

Transfer to a bowl and stir in:

Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand:

If baking as a dressing, add:

Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with:

Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.

This delicate, buttery stuffing can be used to stuff a range of seafood, from sole fillets to whole baked trout; it also makes a fine stuffing for chicken breasts or even for topping baked oysters. This recipe makes enough to stuff 4 servings, or 2 pounds fish fillets or steaks or 3 to 4 pounds whole fish. For a more decadent stuffing, add to the mixture below 1 cup cooked lobster, lump crabmeat, or drained raw oysters, finely chopped. Please read About Bread Crumb Stuffings.

Melt in a medium skillet over medium heat:

Add and cook, stirring, until tender but not browned, about 10 minutes:

Remove from the heat and stir in:

Season with:

A savory stuffing that can stand up to the flavors of rich-tasting fish such as trout, salmon, bluefish, and mackerel. This stuffing can also be used to enrich lean fish, like tilapia.

Cook in a large skillet until crisp:

Drain the bacon on paper towels. Omitting the butter and using the bacon fat to cook the vegetables, prepare:

Add the crumbled bacon. If desired, stir into the stuffing:

This dressing has a smoky bacon flavor and the consistency of spoon bread. Spread it on top of thick fish fillets or steaks before baking (thin pieces of fish will overcook by the time the stuffing is cooked through) or use it as a filling for bell peppers or other vegetable cases. Please read About Bread Crumb Stuffings.

Melt in a skillet over medium heat:

Add and cook, stirring, until the vegetables are tender but not browned, 7 to 10 minutes:

Add and cook, stirring, for 1 minute:

Remove from the heat and let cool for 10 minutes. Combine in a medium bowl:

Stir in the bread crumb mixture. Then stir in:

This has a tempting green color and a lightly tangy flavor. It is excellent with fish or poultry. If using with fish, omit the egg. For a chicken that is larger than 3 pounds, double the recipe.

Melt in a small skillet over medium heat:

Add and cook, stirring, until translucent, about 4 minutes:

Remove from the heat and cool slightly. Combine in a food processor:

Add the shallots and pulse until a paste forms. Tear into small crumbly pieces:

Place in a medium bowl, add the herb paste, and blend lightly with a fork. Add:

If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.

Stuff this well-seasoned mixture under the skin of chicken parts or a spatchcocked whole bird. It also makes a nice filling for pasta.

Heat in a medium skillet over medium heat:

Add and cook, stirring, until softened, about 5 minutes:

Meanwhile, squeeze almost dry and place in a medium bowl:

Add the onion and garlic to the spinach, then mix in:

Use as a stuffing for small birds such as Cornish hens, poussins, or squab, or serve as a side dish for roasted or grilled lamb. If desired, replace some of the apricots with finely diced dates.

Melt in a large saucepan over medium heat:

Add and cook, stirring, until tender, about 5 minutes:

Stir in:

Bring to a boil and stir in:

Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in:

Spoon the stuffing into the bird before cooking, or serve immediately as a side. If stuffed in a bird, the stuffing is done when it reaches an internal temperature of 165°F.

This is wonderful as a stuffing for chicken or bell peppers, but it also makes a great side dish if the egg is omitted. One 4-ounce can diced mild green chiles, drained, can be substituted for the poblano or Anaheim peppers. If using as a stuffing for meat, omit the optional egg.

If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.

Cook in a large skillet over medium heat, breaking up the meat with spoon, until cooked through and browned, 8 to 10 minutes:

With a slotted spoon transfer the chorizo to a plate lined with paper towels. If the meat did not leave behind much fat, add to the skillet:

Add and cook, stirring, until tender, about 5 minutes:

Transfer to a large bowl and add the chorizo along with:

If using as a stuffing, spoon into the meat or vegetables before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.

This aromatic stuffing goes well with Cornish hens, partridge, or quail. Baked in a casserole, it also makes a good side dish with grilled chicken, fish, or lamb.

If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.

Heat in a large skillet over medium heat:

Add and cook, stirring, until tender, about 5 minutes:

Add and stir until well blended:

Stir in and bring to a simmer:

Reduce the heat to low and simmer, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Turn the mixture into a large bowl and let cool slightly, then stir in:

If baking as a dressing, add:

Adjust the seasonings. If using as a stuffing, spoon into the meat or vegetables before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If used to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.

This is the perfect stuffing or accompaniment to wild game birds, venison, or winter squash. A wild rice blend can be substituted.

If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.

Combine in a medium saucepan:

Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Uncover, increase the heat to high, and bring to a rolling boil. Stir in:

Reduce the heat to low and simmer, covered, until tender, 30 to 50 minutes. About 5 minutes before the rice is done, if desired, stir in:

If they were used, discard the neck(s). Set the rice aside. Melt in a large skillet over medium heat:

Stir in and cook until soft, about 5 minutes:

Add and cook, stirring, until barely soft, about 3 minutes:

Add the hot rice and mix well. Add:

Spoon the stuffing into the bird before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If used to stuff poultry, cook until it reaches an internal temperature of 165°F.

Ideal for stuffing roast duck or goose.

If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 9-inch square baking dish.

Heat in a large skillet over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Stir in:

Cook until heated through, about 5 minutes. If using as a stuffing, spoon into the bird before cooking. For a side dish, transfer to the prepared baking dish and bake for 20 minutes before serving. If used to stuff poultry, cook until it reaches an internal temperature of 165°F.

Cooked turkey may be used instead of chicken. Use any type of cooked rice. If desired, substitute two 10¾-ounce cans condensed cream of mushroom or chicken soup mixed with ½ cup milk and ½ cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture.

Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.

Melt in a large saucepan over medium heat:

Stir in and cook until softened, about 5 minutes:

Stir in until well blended:

Slowly add while whisking:

Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in:

Pour into the prepared dish. Mix together and sprinkle on top:

Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.

This dish can be baked 3 days ahead, cooled, and kept covered in the refrigerator, then reheated in a 350°F oven for 25 minutes.

Heat in a large skillet over medium-high heat:

Add and brown, breaking up the meat with a wooden spoon:

Stir in:

Bring to a simmer, then reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes to allow the flavors to blend. Remove from the heat.

Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.

Bring just to a boil in a small saucepan:

Remove from the heat. Mix together in a large bowl:

Stir until all the cornmeal is coated with the oil. Add the hot stock mixture and stir well. Let the batter stand for 5 minutes, then mix in:

Reserve 1 ½ cups of the batter. Spread the remaining batter evenly over the bottom of the prepared dish. Spoon in the chicken filling. Cover with:

Stir into the reserved batter:

Spread in a thin, even layer over the top of the pie. (The batter will blend with the cheese.) Bake until browned, about 40 minutes. Let stand 15 minutes before cutting.

This updated recipe dates back to Joy’s 1936 edition, in which the filling is completely enclosed in a cornmeal crust.

Combine in a large skillet over medium-high heat:

Sauté until the meat is browned and the onion translucent, about 10 minutes. Add:

Simmer for 15 minutes. Set aside.

Preheat the oven to 425°F. Grease a shallow 2-quart casserole.

Whisk together in a medium bowl:

Whisk together in a small bowl until well blended:

Pour the wet ingredients over the dry and whisk until well combined. Spread the meat mixture in the prepared casserole and cover with the cornmeal batter. The batter will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is browned, 20 to 25 minutes.

To prepare the authentic recipe, substitute two 10¾-ounce cans condensed cream of chicken soup for the flour, chicken stock, and sour cream.

Preheat the oven to 375°F. Lightly grease a 13 × 9-inch baking dish. Have ready:

Melt in a large skillet over medium heat:

Add and cook, stirring, until softened, 10 to 12 minutes:

Stir in and cook for 1 minute:

Add and cook, stirring, for 2 minutes:

Gradually stir in:

Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Remove from the heat and stir in:

Spread a thin layer of chicken sauce on the bottom of the prepared dish and top with 6 of the tortillas. Spread half the remaining chicken sauce over the tortillas, then sprinkle with half the cheese. Top with the remaining 6 tortillas, then the remaining sauce, then the remaining cheese. Bake until browned on top and bubbling, 40 to 45 minutes. Let cool 10 minutes before serving.

If desired, substitute one 10¾-ounce can condensed cream of mushroom soup mixed with ¾ cup milk for the butter/mushroom/onion/flour/milk mixture.

Preheat the oven to 375°F. Grease an 8-inch square baking dish.

Cook in a large pot of boiling salted water:

Drain well. Melt in a medium saucepan over medium heat:

Add and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes:

Stir in and cook for 1 minute:

Gradually whisk in:

Bring the sauce to a boil, whisking, then turn the heat down and simmer for 10 minutes. Remove from the heat and add, whisking until hot:

Add the drained pasta to the sauce along with:

Stir together well. Pour the mixture into the prepared baking dish. Mix together and sprinkle over the top:

Bake until browned on top, 25 to 35 minutes.

If desired, substitute two 10¾-ounce cans condensed cream of mushroom or chicken soup mixed with ½ cup milk and ½ cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture. If you are using leftover pasta, you will need about 4 cups. Cooked chicken may be substituted for the turkey.

Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.

Cook in a large pot of boiling salted water:

Meanwhile, melt in a saucepan over medium heat:

Add and cook, stirring, until softened, about 5 minutes:

Stir in until well blended:

Slowly add while whisking:

Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in:

Drain the pasta and gently mix into the turkey mixture. Pour into the prepared dish. Mix together in a small bowl:

Sprinkle the mixture over the casserole and dot with:

Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.

If time is of the essence, use 4 cups store-bought red enchilada sauce instead of freshly cooked sauce. For a spicier take, prepare Mexican Adobo II (with the greater amount of liquid), or a double batch of New Mexico–Style Chile Sauce I, and substitute for the sauce below. For the chicken, feel free to use shredded store-bought rotisserie chicken or leftover chicken; if starting from scratch, prepare Poached Chicken, then shred.

Heat in a large skillet over medium-high heat:

Add and cook, stirring frequently, until the onions are translucent and just beginning to brown around the edges, about 7 minutes:

Add and cook for 1 minute, stirring constantly:

Add, bring to a simmer, and cook for 5 minutes, stirring frequently:

Transfer the mixture to a blender or food processor and puree until very smooth. Taste and add more salt if needed. Transfer ½ cup of the enchilada sauce to a medium bowl and add:

Set aside. Preheat the oven to 400°F. Spread a thin layer of enchilada sauce over the bottom of a 13 × 9-inch baking dish. Have ready:

Return the rest of the enchilada sauce to the large skillet and keep warm over medium heat. Working with a few tortillas at a time, use tongs to dip the tortillas in the warm sauce so it coats both sides. Allow the tortillas to sit in the sauce briefly, just long enough to warm them and make them pliable. Then transfer the tortillas to a plate. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla, then roll into a cylinder. If using corn tortillas, be aware that they will crack—this is okay. Arrange the enchiladas seam side down in the baking dish. Cover with the remaining enchilada sauce, then sprinkle with:

Bake until the sauce begins to bubble, about 15 minutes. Serve with:

Prepare Chicken Enchiladas, substituting 2 ½ cups additional shredded Cheddar, Monterey Jack, Oaxaca cheese, or a combination (10 ounces) for the chicken.

Prepare Chicken Enchiladas, substituting 2 ½ cups shredded leftover pot roast or leftover cooked pork shoulder for the chicken.

Prepare:

Preheat the oven to 400°F. Lightly oil a 13 × 9-inch baking dish.

Combine in a bowl:

Set out:

Stack the tortillas, wrap in foil, and bake until soft and pliable, about 5 minutes. Spread a thin layer of the sauce in the bottom of the prepared baking dish. For each enchilada, spoon about 3 tablespoons of the chicken mixture down the center of a tortilla, then roll the tortilla up into a cylinder. Arrange the enchiladas seam side down in the baking dish and cover with the remaining sauce. Sprinkle on top:

Bake until the sauce begins to bubble, about 15 minutes. Serve with:

Rather than tortillas rolled around a filling, then topped with sauce, New Mexico enchiladas are stacked, with layers of tortilla, chile sauce, cheese, and fillings. They can be as simple as cheese and chile sauce or they can incorporate more substantial fillings.

Have ready:

Heat in a medium skillet over medium heat (dip the edge of a tortilla in the oil and it should sizzle):

Fry the tortillas briefly, flipping once, until they have puffed slightly on both sides, about 30 seconds total. Transfer to paper towels to drain. Have ready:

Adjust a rack so it is 6 to 8 inches below the heating element. Preheat the broiler. Line a large baking sheet with foil.

To make the enchilada stacks, set 4 tortillas on the baking sheet. Top each with ¼ cup filling, if using, then 2 heaping tablespoons of the sauce, followed by ¼ cup of the cheese. Top each stack with a second tortilla, ¼ cup optional filling, 2 heaping tablespoons sauce, and ¼ cup cheese. Top each stack with a third tortilla, then divide the remaining sauce and cheese among them.

Broil until the cheese is melted, 3 to 5 minutes.