Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.
Author: plannermom
Author: Karen DeMasco
Author: Beth Harrison
Author: Andrew Weil, M.D.
Author: Sue Li
Author: Melissa Clark
Author: Kay Chun
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Shelley Wiseman
Author: Ruth Cousineau
Author: Carolyn Beth Weil
Make and share this Cranberry-Stuffed Cornbread Stuffing Muffins recipe from Food.com.
Author: carmenhcollins
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Author: Joy Ackerman
Author: Nathalie Dupree
Author: Don Shingler, Jr.
Author: Melissa Clark
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Ted Allen
Author: Sara Foster
Author: Sharon Blonder Leff
Author: Ian Knauer
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: Traci Des Jardins
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.