403 bread stick recipes

This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.

Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

Bring memories of the Windy City into your kitchen with this succulent beef dish.

A stacked veggie club sandwich with broth-sauteed mushrooms, crisp cucumbers, sprouts, tomato, and low-fat cheese on triple-decker toast. Ready in 20 minutes.