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magazine stuffing one recipe four ways
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More than 10 years after its publication, this Thanksgiving classic keeps them coming back for more.
4.6
(4.58)
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Stuff your face with all the foods that are, well, stuffed.
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Cooking
Whether you call it stuffing or dressing, your holiday lineup isn’t complete without this signature side.
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Culture
Rum punch, a big batch of rosé-Aperol spritzes, and more big batch cocktails.
3.7
(3.7)
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Puppy chow, sloppy Joes, and one elaborate Jell-O mold.
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This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
(4.56)
4.5
(4.48)
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This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
4.3
(4.29)
Easy
5.0
(5)
Easy
4.5
(4.5)
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Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
4.6
(4.55)
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5.0
(5)
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Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
5.0
(4.95)
Easy
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Your relationships may be complicated, but your recipes don't have to be.
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For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.
5.0
(4.8)
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No pigs-in-blankets allowed. Unless that's your thing.
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These ham-and-cheese bites are the perfect cocktail party appetizer.
5.0
(5)
Quick
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Be prepared to watch these fly off the plate. There’s a reason they’re a cocktail party staple.
3.0
(3.16)
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Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
4.7
(4.71)
4.5
(4.5)
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A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
3.4
(3.4)