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Stuffings

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Bits of chorizo add chewiness and spice to Jose Garces's moist corn bread stuffing. You can use a store-bought co...

This corn bread dressing includes plenty of brussels sprouts, so it's like two classic Thanksgiving side dishes i...

Focaccia, with its excellent crust, is a terrific base for stuffing, especially in this recipe with fennel, fennel se...

This rich stuffing wittily combines all the ingredients in a classic ham-and-cheese sandwich. To prevent it from scor...

For the past 18 years, Celestino Drago (an F&W Best New Chef 1993) has opened great restaurants around L.A., like Dra...

After tossing the stuffing ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at...

After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an...

After tossing the ingredients for this sausage dressing, Melissa Rubel Jacobson spreads them in a pan. Then, she chi...

This stuffing is slightly sweet and fragrant, with plenty of herbs. There's no meat in it, so it's a little bit light...

Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and ...

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