From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.

After years of making stuffing, I finally put fresh, oven-dried, and stale bread to the test—and the winner surprised me.

Stuffing, dressing, or filling — the names vary by region and family, but the tradition is the same. Here’s what we call it ...

A star stuffing starts with your loaf. From sourdough to focaccia, these chef-approved breads for the classic Thanksgiving ...

November 21 is National Stuffing Day, and it’s time to celebrate the real star of the holiday table. Stuffing is the ultimate ...

Stuffing the turkey might be traditional, but that doesn't necessarily make it a good idea. When you stuff a turkey, it ...

Hers reports Gen Z favors mac and cheese over stuffing for Thanksgiving, highlighting generational food preference shifts.

2. In a large bowl, toss the onion, celery, sweet potatoes, celery root, and mushrooms with the olive oil and a generous ...

Your choice can come down to flavor preferences, cultural connections, regional traditions ... it's a big decision.

The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The ...

We head into the kitchen at Carlino's Market to make a family recipe passed down from their grandmother: Italian sausage ...

Big names, including Alex Guarnaschelli, Geoffrey Zakarian and Judy Joo, share their tips for a perfect dish this ...