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

To achieve the best flavors and textures in your cornbread stuffing, do as the Southerners and be sure to bake it twice.

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 ...

Poultry seasoning is a blend of dried herbs and spices used for chicken, turkey, gravy, stuffing, and more. It usually ...

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

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

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

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

Holiday season in Florida comes with sunshine, palm trees, and a seafood twist that turns tradition on its head. At Rustic ...

Oreo fans might have something new to be thankful for this holiday season. Oreo is launching six new Thanksgiving-themed flavors. Those flavors include turkey and stuffing, sweet potato and creamed ...

There’s regular stuffing, the kind that politely sits on the plate, does its job, and stays quiet. And then there’s chaos ...