“This two-toned stuffing actually boasts five herbs, though hearty sage, rosemary, and thyme are most prominent. Look for packages of poultry herbs at the store; they’ll contain just the right amount of each these three herbs. You could also stick to just sage or rosemary, but leave the amounts as they are; otherwise they will overwhelm the dish. Look for bakery-style bread loaves, not presliced sandwich bread. If you can’t find pumpernickel, you can substitute seeded rye bread.”
“This healthy mushroom-and-leek cornbread stuffing recipe is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make this recipe moist or crispy. If you’re an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.”
Simple and Classic Dressing or Stuffing for Holidays. Whether that be Thanksgiving, Christmas, New Year’s … or any other holiday. A simple tried and true recipe made with onions, celery, herbs, butter, broth, and toasted bread. It’s simply our favorite.
“This stuffing is full of hearty texture from chewy barley, crunchy pecans, and meaty mushrooms. Tart-sweet dried cherries and nutty Gruyère cheese build even more flavor for a substantial side guests will love. Swap the chicken stock for unsalted vegetable stock or water to make the dish vegetarian. Reheat leftovers with a splash of stock for a slightly looser, though equally delicious, stuffing.”
“The saltiness of the ham plays off the sweetness of the apples, fennel, and cornbread in this hearty stuffing. To streamline prep, the recipe relies on a cornbread stuffing mix, made from cornbread, wheat bread, and aromatic sage and thyme.”
“Sometimes it’s nice to shake things up a bit. So I thought I’d create a rice-based stuffing with all of the traditional stuffing flavors we love. Something that’s a little more dense and hearty – a vegetarian (and vegan!) stuffing that’s naturally gluten-free, too. Why not cover all of the dietary bases while also making something everyone will no doubt clamor for?”
"Michael Sullivan, Butcher at Blackberry Farm, says this dish was inspired by a corn pudding that his grandmother made. He adds guanciale, an unsmoked Italian bacon made from the pig’s jowl, to the batter before baking, although thick-cut bacon is a great stand-in. When fresh corn is in season, you can fold in kernels cut from the cob; they lend wonderful texture and flavor. If you’d like, place a few whole green onions on top of the batter before baking.”