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slideshows how to make butterflied turkey with fennel sausage and ricotta stuffing
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Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.
4.6
(4.56)
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Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
4.3
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Free up space in your oven on Thanksgiving for other heavy hitters by assembling and baking this stuffing the day before.
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The only way to improve our very best stuffing recipe? Add breakfast sausage.
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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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This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
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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
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This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
4.7
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Articles
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Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz
Cooking
What is a butterball? At our Thanksgiving table, it's exactly what it sounds like. From chair spice to salt and maple flavors, these turkey-shaped balls of butter will fit right in at your feast.
Rochelle Bilow
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Alex Beggs
techniques
What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.
Claire Saffitz
Videos
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe.
Get the recipe: Maple-Butter-Glazed Turkey
Get the recipe: Maple-Butter-Glazed Turkey
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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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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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.
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.