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Entries tagged with 'stuffing'

Sunday Brunch: Day-After Thanksgiving Stuffing and Turkey Breakfast Casserole

Sunday Brunch Sydney Oland Post a comment

This savory casserole uses leftover stuffing, turkey, and your Thanksgiving sides for a quick and filling brunch. More

Day-After Thanksgiving Stuffing and Turkey Breakfast Casserole

Serious Eats Sydney Oland Post a comment

This savory casserole uses leftover stuffing, turkey, and your Thanksgiving sides for a quick and filling brunch. More

Grilling: Bacon-Wrapped Turkey Breast With Cornbread Stuffing

Grilling Joshua Bousel Post a comment

This turkey breast is more than just the sum of its parts—the meat is juicy throughout, with great flavor from the sweet and savory cornbread stuffing and salty, smoky wrapping of bacon. More

Thanksgiving Wild Turkey From 'The Wild Chef'

Cook the Book Kate Williams Post a comment

Gloriously golden, with ultra-crisp skin, this stuffed bird is truly a thing of beauty. It's a simple recipe, cooked for a couple of hours in a moderate oven, but one trick helps to maintain the integrity of the lean breast meat: a couple of coats of pork fat and a sheath of fatback, salt pork, or bacon. More

Thanksgiving Wild Turkey from 'The Wild Chef'

Serious Eats Kate Williams Post a comment

Gloriously golden, with ultra-crisp skin, this stuffed bird is truly a thing of beauty. It's a simple recipe, cooked for a couple of hours in a moderate oven, but one trick helps to maintain the integrity of the lean breast meat: a couple of coats of pork fat and a sheath of fatback, salt pork, or bacon. More

Legacy Cornbread Dressing From 'Choosing Sides'

Cook the Book Kate Williams 1 comment

Tara Mataraza Desmond's cornbread dressing from her new cookbook, Choosing Sides, has been in her husband's family for a couple of generations. In it, she interweaves Southern-style all-cornmeal croutons with rich, savory breakfast sausage, sweet Rome apples, and a plethora of herbs and aromatics. More

Legacy Cornbread Dressing From 'Choosing Sides'

Serious Eats Kate Williams Post a comment

Tara Mataraza Desmond's cornbread dressing from her new cookbook, Choosing Sides, has been in her husband's family for a couple of generations. In it, she interweaves Southern-style all-cornmeal croutons with rich, savory breakfast sausage, sweet Rome apples, and a plethora of herbs and aromatics. More

Thanksgiving Stuffing Fritters

Joshua Bousel 5 comments

If you can fry a turkey, why not the fixings? Turns out that Thanksgiving stuffing fritters are pretty damn incredible. More

Stuffing Fritters

Serious Eats Joshua Bousel Post a comment

If you can fry a turkey, why not the fixings? Turns out that Thanksgiving stuffing fritters are pretty damn incredible. More

Bread Baking: Stuffing Buns

dbcurrie 6 comments

No, these buns aren't made from stuffing—they're made to taste like stuffing. Of course, every family's stuffing recipe is different, and some are very, very different. But this one hits all the typical flavor notes. More

Stuffing Buns

Serious Eats dbcurrie 5 comments

Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in. More

In Which We Make Stuffing Waffles

J. Kenji López-Alt 63 comments

It's simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can we maximize those crispy edge bits? Enter the waffle iron. More

Stuffing Waffles

Serious Eats J. Kenji López-Alt 15 comments

Cook your stuffing in a waffle iron to maximize its crispness. More

11 Thanksgiving Stuffing Recipes We Love

Cleo von Siebenthal 5 comments

For many of us, stuffing is the best part of Thanksgiving. Turkey, pie, and casseroles are eaten throughout the year, but stuffing? It usually only makes an appearance during the holidays. We've got 11 different recipes that run the gamut from gluten-free to pizza-flavored to fritter-fied (along with a generous selection of classics). See them all in the slideshow! More

From the Archives: Really Good Stuffing (or Dressing)

The Food Lab J. Kenji López-Alt 5 comments

If you're like me, then you're going to love this stuffing recipe, which comes simply flavored with onion, celery, sausage, and sage, and bakes up warm, tender, and moist, like a savory bread pudding of sorts. You can stuff it into a bird, bake it in its own dish, or even in individual muffin tins (my favorite way to maximize crust!). It'll do you right any way you cook it. More

The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy

The Food Lab J. Kenji López-Alt 31 comments

As part of the literally once-in-a-lifetime convergence of Hanukkah and Thanksgiving this year, we engaged in a little friendly food battle with our friends over at Food52, with both of us coming up with the best Thanksgivukkah mashup recipe we could think of. Working from the inside out, we start with a oozy liquid center of cranberry sauce, surrounded by a light layer of turkey and sage stuffing, encased in a thin crust of crisp latke-style potato and onion batter that frizzles and crisps, thin bits of potato and onion sticking out in a wild tangle. Here's how we make it. More

Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy

Serious Eats J. Kenji López-Alt 14 comments

A mashup of traditional Thanksgiving and Hanukkah flavors in honor of the once-in-a-lifetime convergence of the two holidays. These deep fried balls of stuffing have a crisp potato and onion coating and a liquid cranberry core, served with turkey schmaltz gravy. More

The Results of the Food52 and Serious Eats Thanksgivakkuh Recipe-Off!

J. Kenji López-Alt 15 comments

This year's once-in-a-lifetime fall holiday mashup, Thanksgivukkah, presents some opportunities for serious cross-cultural feasting, and that's when things get really fun. This week, we squared off against our pals at Food52 for a little (friendly) competition to see who can create the best Thanksgivukkah dish. We turned to our readers for help brainstorming ideas before coming up with our final dish: Latke-Crusted Turkey Stuffing Fritter with Liquid Cranberry Core and Turkey Schmaltz Gravy. See how it compares to Food52's turkey sandwich with sweet potato latkes in place of the bread and a shaved brussels sprouts salad! More

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