Stuffing

This stuffing pairs perfectly with roast turkey.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

This succulent cut, made from two pork loins bound together, makes a princely vessel for spicy corn bread poblano stuffing. To prevent your pork from cooking unevenly, cook the stuffing separately, and fill the crown just before serving.

A healthier Thanksgiving dish your guests will gobble up If you're looking to replace simple carbs with good-for-you grains, forget the white-breadcrumb stuffing of Thanksgivings past. Try this quinoa mix from Christopher Polidoro, executive chef at 95 School Street in Bridgehampton, New York. Quinoa — the seed from the plant related to spinach — is high in protein, calcium, and iron, and this stuffing substitute has less fat than the old standby.

Toasted homemade croutons are tossed with a warm dressing for a stuffing that's lighter than the traditional Thanksgiving version.

For convenience, make the cornbread one day before preparing the stuffing.

Why, we wondered, should traditional bread stuffing have to use white bread? Rye and pumpernickel stand up much better to the sweet caramelized onions and earthy turnips in this very autumnal version.

This stuffing uses polenta two ways—half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

Our resident Louisianan, associate food editor Alexis Touchet, remembers this dressing from her childhood—and it's the one that still graces her family's Thanksgiving meal, year after year. This dressing is not considered a stuffing for the turkey, but a dish that "dresses up" the table.

Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

Boston brown bread is in the canned-vegetable aisle of most supermarkets.

Chunks of tender cauliflower and potato tossed with Indian spices give this stuffing a lovely, distinctive texture and flavor.

This recipe was created to accompany Roast Goose with Port Gravy.

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

This recipe is used to prepare Beef En Croûte with Coriander Walnut Filling.