This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa...
Author: Julia Moskin
This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it's rich and soft in the center, and golden and crunchy on...
Author: Melissa Clark
Cornbread dressing is an intensely personal thing. In the American South, at least, everybody's grandmother had a recipe, and everyone knows just how it should be made. This is a base model with a few...
Author: Kim Severson
Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or...
Author: Martha Rose Shulman
This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread,...
Author: Melissa Clark
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture. Make sure you don't overcook the pears; they need only a quick sear in the pan. The cooked grains will keep...
Author: Martha Rose Shulman
In a lot of states, people don't just eat food on Thanksgiving; they hunt for it. Lora Smith, a writer and farmer with roots in Kentucky, sends along a recipe handed down from her great-grandmother, for...
Author: Jeff Gordinier