New York Times (2)
Edible Portland (1)
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Our take on the iconic marshmallow-topped holiday concoction.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
The cranberries add a nice tangy twist to otherwise ordinary applesauce.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
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.
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.