Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. —Nancy Zimmerman, Cape May Court House, New Jersey
One Thanksgiving, I lost the recipe I planned to use, so I threw this together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
This dressing is simply the greatest. It's easy to make, creates a heavenly aroma when baking and combines two traditional favorites -- sweet potatoes and dressing-- into one special dish. Folks always give it rave reviews.--Gail Prather, Bethel, Minnesota
I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions.—Paula Disterhaupt, Bakersfield, California
During slow periods at the hospital where I once worked, we would gather and talk about creating culinary masterpieces. This recipe was one of our most successful creations! It's an impressive meal for company.
I found my stuffing recipe in a magazine years ago and made a few tweaks. I took out the pork sausage, and everyone likes the simpler version that features fruit and veggies.—Jeanne Horn, Duluth, Minnesota
I found this terrific recipe a few years back and tried it our on some friends at a dinner party. Everyone enjoyed the combination of flavors and unique ingredients. It has become my "staple". The currants and apples give the stuffing a nice sweet flavor, and the almonds add crunch.
-Laurel McLennan, Medicine Hat, Alberta
Apples and pork chops make a delicious pairing. I like to make this stuffed pork chop in the Fall when the new crop of apples are out. It makes a hearty meal and is great when the weather turns a little brisk.—Mary Ann Lee, Clifton Park, New York