*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. BASIC BREAD STUFFING YIELD: 10 CUPS 1/2 cup (1 stick) unsalted butter 1 large yellow onion, chopped 1. In a large skillet over ...

As Thanksgiving approaches, the internet is buzzing once again with excitement over a stuffing recipe that just won’t quit.

2 1/2 to 3 cups reduced-sodium chicken broth 2 teaspoons poultry seasoning Salt 1. In a large skillet over medium heat, melt butter. Add onion and celery; sauté until onion is golden, about 10 minutes ...

Pour in the broth and bring to a simmer, about 5 minutes. Reduce the heat to low, add the bread cubes and toss gently to coat ...

In a large skillet over medium, melt the butter. Add the onion and celery, then saute until the onion is golden, about 10 minutes. Transfer the vegetables and butter to a large bowl. Add the stuffing ...

Much as I love it, the only time I ever see or eat stuffing — or, ahem, dressing — is at the Thanksgiving dinner table. For decades, the only stuffing I knew was made by my Aunt Jane, who hosted our ...

The bread serves as the foundation of your stuffing, so its flavor matters, too. Sourdough, for example, will bring a slight tang that'll pair wonderfully with savory herbs and rich broth. The amount ...

Dear SOS: In November 1998 you printed a letter requesting the turkey and cornbread dressing served at the Windows on the World Restaurant at the World Trade Center in New York. I’ve used these ...

The countdown is on to the biggest food holiday of the year. Cooks and hosts are gearing up to pull out all the stops to prepare a festive meal and gathering. But if you’re whipping up a Thanksgiving ...

As iconic Thanksgiving dishes go, stuffing is likely runner-up only to turkey as the dish most often on the dining table. Whether you call it stuffing or dressing or whether you cook the dish inside ...