Stuffing
Epi's Epic 3-Ingredient Thanksgiving Menu
This year, every dish on our holiday table is made with just three ingredients (plus staples like oil, salt, and pepper).
Our Thanksgiving Stuffing Has Only Three Ingredients
All you really ever needed for this classic Thanksgiving side were three ingredients. We'll show you how to make them count.
3-Ingredient Thanksgiving Stuffing
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
How to Stuff and Roast a Pork Loin
Stuffed pork loins look so pretty (and they don't taste too bad, either). But how do you stuff a loin without slicing the thing open? First, grab a long-handled spoon.
How to Cook Chestnuts for Christmas (and Every Other Day)
In fact, there are three ways to get chestnuts out of their shells. And when you do, you can use them for cakes, stuffings, salads, soups—or simply on their own.
Pork Walnut Stuffing With Squash and Sage
When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs.
But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.
How to Turn Your Thanksgiving Leftovers Into Breakfast
With all those goodies in the fridge, why subject yourself to a bowl of cold cereal?
4 Brand New Casserole Recipes
Fabulous recipes, just in time for Thanksgiving.
Cider, Bacon, and Golden Raisin Stuffing
Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.
Is It Totally Shameful to Use Store-Bought Stuffing?
Boxed stuffing will never be as good as homemade. But there are ways to get it close.
How Can I Make My Dressing Taste Like It Was Baked Inside the Turkey?
You'll feel strange when you do it. But it works.
Is This the Most Epic Thanksgiving Menu of All Time?
This year we're going elegant but easy, with recipes that shake—but don't break—the traditional Thanksgiving mold. (Looking at you, mayo-roasted turkey!)
What's Your State's Stuffed-Chicken Flavor?
A stuffed chicken breast for every state in the Union.
Skillet Stuffing With Apples, Shallots, and Cranberries
Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.
Sticky Rice Stuffing with Chinese Sausage and Shiitakes
If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.
Cornbread, Sausage, and Fennel Dressing
Toast the cornbread for a nice crisp texture.
Sourdough, Italian Sausage, and Chestnut Stuffing
Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.
Baguette, Smoked Oyster, and Pancetta Stuffing
If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.
Rye, Kale, Mushroom, and Pumpkin Seed Stuffing
Swap in veggie stock and make all your vegetarian relations happy.