360 stuffing recipes

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Learn how to make Easter Hot Cross buns. This easy, no-knead rendition is a sweet Easter tradition to make on Good Friday. This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm spices of cinnamon and nutmeg.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Microwave glazed pork loin roast: a garlic-studded loin brushed with a sweet-savory orange marmalade and mustard glaze, cooked tender in the microwave. A juicy roast without turning on the oven.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Glazed pork loin roast with orange marmalade, mustard, and thyme, studded with garlic and cooked in a bag. Juicy and simple with a sweet-savory crust.

Bread machine brown breakfast bread, a whole-wheat quick bread sweetened with honey and molasses, studded with raisins, and warmed with ginger, cinnamon, and allspice. Hands-off breakfast loaf.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.