*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 ...

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

The easiest stuffing ever doesn't even need to go in the oven. Save space for your Thanksgiving turkey by cooking your ...

First holiday feast? Not a stuffing pro? No problem! All you need is this chef-approved store-bought stuffing mix.

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 ...

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

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 ...

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 ...

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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 ...