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recipes 2006 11 cornbread stuffing with fresh dried fruit
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More than 10 years after its publication, this Thanksgiving classic keeps them coming back for more.
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Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
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For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.
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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.
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.
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Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
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The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Alex Beggs
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Cooking
How to make your best stuffing yet, no matter which recipe you’re following.
Sarah Jampel
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
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
Videos
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On Thanksgiving, what's better than stuffing? Nothing. Nothing is better than stuffing. It's the best. But what if it was truly perfected? We believe that perfect stuffing could lead to world peace. That's why on this episode of Making Perfect, our very own Chris Morocco and Rick Martinez are taking up the noble task of perfecting it. And isn't that really the spirit of Thanksgiving?
Get the Recipe: Cornbread Dressing With Sausage and Corn Nuts
Get the Recipe: Cornbread Dressing With Sausage and Corn Nuts
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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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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2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
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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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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.