This chestnut stuffing gets its flavor from Italian herbs and uses only six ingredients overall. It'll be right up there with the entrees as a favorite part of the dinner.

It's savory, aromatic flavors are the perfect holiday side dish, especially when smothered in turkey gravy. Change this up this year with our Traeger smoked dressing (or stuffing), a recipe that ...

Brush turkey with the glaze and cook 1 hour longer. If bird begins to brown too much, cover loosely with foil. Meanwhile, make the stuffing: Preheat oven to 400°. Place bread on cookie sheet and bake ...

The Food Standards Agency has issued an alert over the risks of food poisoning from cooking the stuffing inside the turkey or failing to defrost a frozen bird properly. It warns that washing the ...

Or try Grace Parisi's no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine's guide to stuffing.

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with twine, and cover the skin liberally and completely with softened butter. Wrap in plastic ...

This stuffing is great for vegetarians or to stuff your turkey this Christmas. This recipe makes quite a modest amount, so feel free to double or treble it if you really like stuffing.

They stuffed the turkey with lots of lovely vegetables and cooked the stuffing separately. Then they threw out the lovely vegetables! They said that the reason they didn’t stuff the turkey with ...