Chicken stcok, beer or water can be used in place of turkey stock.
Recipe by: Stephanie
This is one of my favourite easy-to-make Indian recipes. Although I try to make it the best as I can, my gran is THE BEST at this... the smell of which reminds me of my school days!
Recipe by: Vaish
Matzo meal is combined with beaten egg, pareve margarine, salt and water. Shape into balls, then cook in your favourite chicken soup.
Recipe by: Janine
This recipe is handed down from my mum's mum. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round as dim sum in Chinese restaurants. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Recipe by: Carol, Chung Chi Wa
Makes a nice savory Kosher side dish!
Recipe by: NIBLETS
An easy to make delicious potato salad which is best served chilled
Recipe by: poodle1977
The distinctiveness of this turkey stuffing comes from the orange liqueur, spicy Italian sausage, apples and pecans. It's also very easy to prepare. This stuffing recipe makes enough to stuff one 9 to 10kg bird. If you prefer, this stuffing can be made with thyme instead of sage.
Recipe by: Joan
A traditional stuffing that makes enough stuffing for a large bird. Add your favourite herbs, if desired, such as sage or thyme to make this basic stuffing your own.
Recipe by: Debbie Thomas
When my mum became a coeliac the one thing she missed was stuffing! For 2 years we have been trying to find some, first bought it in Sainsbury's and that was good until they stopped the product so we have been experimenting ever since and now we have cracked it! The flavour and texture were an almost perfect match to Paxo's.
Recipe by: Lou-Lou090
This recipe is commonly found as a side dish on Southern Indian tables. It's a spicy mixture of lentils and semolina. The texture is extremely soft and spongy in texture.
Recipe by: SUSMITA