Comments on: Bell’s Stuffing Rhode Island Stuffies

By: Reader Last

Reader Last — Wed, 07 Dec 2022 14:21:26 +0000

My mom’s are better.

By: Pamela

Pamela — Fri, 14 Oct 2022 17:48:26 +0000

Omit the red pepper and red pepper flakes. Add a couple of cloves of freshly pressed garlic. Garlic balances the Tabasco. And it need not be Bell’s stuffing. I prefer the texture of Pepperidge Farms seasoned stuffing. I stock up on the bahs when they go on sale for the holidays. Because it is crazy expensive all summer long.

By: Patricia Goodson

Patricia Goodson — Thu, 16 Jun 2022 21:40:51 +0000

I love stuffies but not happy with the heat leave out hot peppers and tabasco

By: Joseph Pires

Joseph Pires — Thu, 08 Jul 2021 23:42:35 +0000

In reply to Denise Cabral. Huge difference…

By: John Dawson

John Dawson — Wed, 30 Jun 2021 22:55:23 +0000

In reply to Dennis. Other than USAF / college, I'm formerly RI born & bred and have dined on lots of 'stuffies' but 2.5 TBS of Red Pepper flakes is equivalent to a Death Wish.

By: Denise Cabral

Denise Cabral — Wed, 30 Jun 2021 15:47:34 +0000

Portuguese chourico not Mexican chorizo.

By: Dennis

Dennis — Fri, 08 Jan 2021 23:40:48 +0000

A good recipe but Do Not use the amount of red pepper flakes or tabasco called for in this recipe. You will end up throwing them away believe me. I like spicy food but this was not even edible unless you have a death wish. I would recommend maybe 1 tsp of each at the most. Other than that they were very good.

By: Reader LIMING

Reader LIMING — Thu, 28 Dec 2017 02:11:31 +0000

Reading this recipe made me homesick. Rhode Island stuffies are awesome. The Portuguese cooks know their seafood and these are delicious. I live in California but the stuffed clams here are mostly bread with no clam taste, Thanks for the recipe.