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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)
Articles
(64)
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Nancy Oakes
techniques
If you're going to do one ounce of prep this Thanksgiving week, make it this.
Elyssa Goldberg
Cooking
How to make your best stuffing yet, no matter which recipe you’re following.
Sarah Jampel
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
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
(280)
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We asked some of our favorite chefs from Mission Chinese and The Meatball Shop how they put a twist on Thanksgiving stuffing.
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This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
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We show you how to use the bulk bins to make delicious, healthy pancakes!
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Join Claire Saffitz, Brad Leone, Chris Morocco, Andy Baraghani, Carla Lalli Music, Priya Krishna, Molly Baz, Rick Martinez and Alex Delany at home as they make 9 different pantry desserts. Learn how to take those frozen waffles to the next level. Got some barley you're not sure what to do with? How about some barley rice pudding?
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Baking School is in session! In the series premiere, Claire reveals her trade secrets for baking light and airy cake layers, using three unique methods. At last, you’ll finally understand how gluten actually works.
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Brad Leone and Claire Saffitz are back to finish what they started. Sourdoughnuts Part II. Watch it all go wrong and get ready for the final installment of the Sourdoughnuts saga. Part III drops tomorrow at noon.
Join Bon Appétit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.