Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
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 an autumnal side dish frequently used at Thanksgiving time.
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
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.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Use a sharp cheddar for this classic American side dish.
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.