Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
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.
Corn bread frquently shows up in stuffings, like this one, from the South.
Fresh morels are best in this dish, but dried morels may be used.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.