Stuffings

One of Grace Parisi's favorite sandwiches—the Reuben—inspired this hearty stuffing. The tangy rye, red cabb...

When he was growing up, chef Sai Viswanath loved his mother's upma, a homey mix of old, torn-up sandwich bread an...

When Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom alw...

When you're making this dressing, it's essential to buy fresh oysters and shuck them on the same day. Be sure...

Efisio Farris, the executive chef at Arcodoro in Houston, says that his mother used only eggplants from the first pic...

Plus: Ultimate Thanksgiving Guide

With chopped meat, raisins and walnuts, this apple stuffing is practically a main course. Slideshow: More Stuffing R...

Plus: Ultimate Thanksgiving Guide

Plus: Ultimate Thanksgiving Guide Slideshow: More Stuffing Recipes

Classic sausage dressing becomes a luxe stuffing with the addition of meaty and briny oysters. Shucked oysters in the...

Slideshow: More Risotto Recipes

Plus: Ultimate Thanksgiving Guide

This delicious cheesy stuffing is a clever holiday riff on the classic combination of ham-and-cheese. Slideshow: Mor...

Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread...

You will need to dry the bread for at least 2 hours before making this dressing.

While growing up in New Jersey, chefs Eric and Bruce Bromberg fell in love with chewy, full-flavored caraway rye brea...

This sausage dressing recipe makes enough to stuff a turkey and fill a casserole. Use five cups of stuffing for the c...

This mousse is a component of Poached Chicken with Tarragon.

To save time, you can substitute 3 pounds of store-bought plain or chile corn bread for the Country Corn Bread in thi...