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09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
10/30/2007
Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Issue #70
11/19/2007
Oyster Stuffing
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
11/19/2007
Sourdough–Sage Stuffing
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Issue #46
11/19/2007
Chestnut Stuffing
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Issue #46
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
11/14/2007
Herbed Corn Bread Stuffing
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
04/01/2009
Tarragon Bread Stuffing
Mark Bittman offers this simple stuffing recipe with plenty of fresh herbs to complement juicy cubes of bread.
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Source: Serious Eats