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magazine cornbread stuffing muffins with ham and sage
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Easy
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Featuring cornmeal and fresh corn kernels.
4.6
(4.64)
Easy
4.5
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We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.
3.0
(2.94)
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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)
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
5.0
(4.85)
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Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
4.3
(4.25)
Easy
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We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
4.0
(4)
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This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.
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This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.
3.0
(3.2)
Articles
(124)
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.
Jesse Sparks
Cooking
The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Alex Beggs
Culture
Dawn Perry
Restaurants
The Dirt Bomb at Bantam Bread is a cinnamon sugar-dusted bundle of joy.
Meryl Rothstein
techniques
Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.
Claire Saffitz
Videos
(186)
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These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
Get the recipe: Extra-Corny Corn Muffins
Get the recipe: Extra-Corny Corn Muffins
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here: https://weightloss-tricks.today/recipe/pumpkin-bread-with-salted-maple-butter%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out. We bake ours outside the bird to maximize crispy bits (and, of course, you can’t stuff a spatchcocked turkey).
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The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.