1,290 stock recipes

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Chicken and gravy over split buttermilk biscuits with a blender gravy made from chicken broth, Bisquick, and poultry seasoning. A 20-minute comfort food shortcut dinner.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Light garlic pesto sauce made with fresh basil, Parmesan, chicken broth, and just one tablespoon of olive oil. A lower-fat pesto with bright, garlicky flavor.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

A simple but scrumptious chicken dish that can be cooked to perfection in your crockpot.

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Whole chicken slow-cooked with carrots, celery, and onions in herbed broth until fall-apart tender. Drop it in the crockpot, walk away, and come home to a complete dinner.

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.