For over 50 years, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
The addition of hot sauce zips up this cut of meat. It takes me back to spicy dinners I enjoyed as a child in the Southwest. I like to use the leftovers in different dishes-including barbecued beef sandwiches, quesadillas and burritos. —Carol Stevens, Basye, Virginia
I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables. Vera Kobiako, Jupiter, Florida
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices.
-Mary Welch, Sturgeon Bay, Wisconsin
Mouthwatering flavors of autumn permeate this lovely stuffing concocted by our Test Kitchen home economists. Apple bits and plump raisins add fruity flavor to the brown rice.Taste of Home Test Kitchen