by Maria Russo in Holidays, Recipes, November 16th, 2015
by Maria Russo in Holidays, Recipes, November 7th, 2014
Can you really call your stuffing a “stuffing” if it wasn’t cooked inside the turkey? Do New Yorkers make “dressing,” or is that only a Southern dish? How many ingredient mix-ins is too many when it comes to reinventing the stuffing wheel? There are countless debates surrounding this all-important Thanksgiving side dish, but no matter what argument you believe, one thing is certain: A stuffing or a dressing (however you define it) ought to be on your table this turkey day. Check out Food Network’s all-star lineup of the best picks for both seasonal stuffings and dressings.
Sausage and Herb Stuffing
The beauty of Ina Garten’s timeless stuffing is that you don’t need to start prepping it days in advance to dry out the bread. She simply toasts freshly cut cubes for a few minutes to achieve the same effect.
by Maria Russo in Holidays, Recipes, November 6th, 2013
Stuffing or dressing, in the bird or out, cornbread or sourdough, crispy edges or not — no matter what you call the bread-based side dish on your Thanksgiving table or how you prefer to eat it, the holiday wouldn’t be complete without it. This year, honor the traditional dish while dressing up your feast with fresh, new flavors by putting a few twists on classic recipes. Read on below for go-to recipe inspiration for stuffings and dressings from Ina Garten, Rachael Ray, Tyler Florence and Giada De Laurentiis, then check out Food Network’s Thanksgiving Central for more side dish selections.
Ina sticks to tried-and-true dish in her recipe for Sausage and Herb Stuffing (pictured above), a crowd-pleasing casserole made with the trifecta of classic stuffing ingredients: apples, onions and celery. Follow Ina’s recipe and use either white or sourdough bread to form the base of the casserole, then opt for sweet or spicy sausage, depending on your family’s tastes. After mixing in the cranberries, plus a splash of chicken stock for moisture, bake the stuffing until it’s turned deliciously browned on top.
by Maria Russo in Holidays, Recipes, November 18th, 2011
Second perhaps only to the centerpiece turkey on Thanksgiving, stuffings and dressings are some of the most-craved and comforting dishes on your Turkey Day table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. If you’re cooking for a few vegetarians this year, a naturally meatless stuffing will surely please them and your meat-eating guests alike. And if you happen to find yourself with a few extra carrots or celery stalks, put them to good use in a stuffing, as vegetables of all kinds work well with nearly all types of bread bakes. Check out Food Network’s top-five stuffings below to find celebration-worthy recipes that you’ll want to add to your Thanksgiving menu.
5. Homemade Three-Meat Stuffing — Packed with chopped hard-boiled eggs, bell peppers and olives, this pork-, beef- and sausage-based stuffing boasts more meat than it does white bread and will feed up to a whopping 14 people.
4. Holiday Cornbread Stuffing — Follow the Neelys’ lead and take advantage of a deliciously simple shortcut: store-bought cornbread stuffing mix. Pat and Gina combine this ready-to-go good with crispy bacon and crunchy pecans for texture, plus fresh vegetables and herbs to round out the dish.
Get the top-three recipes
by FN Dish Editor in Holidays, How-to, November 2nd, 2011
In many homes, the words “stuffing” and “dressing” are used interchangeably to reference that steamy mixture of bread, veggies and herbs that takes second seat next to the turkey at your Thanksgiving table. Though for some, the loyalty to either stuffing or dressing over the other runs deep. But is there really a difference between stuffing and dressing? Which elements of the dishes dictate their classification as one and not the other? How should you cook the stuffing or dressing to ensure that it’s served piping hot and moist and has a subtle, crisp top? We have the answers, plus four foolproof recipes that will steal the side dish show at your Thanksgiving dinner.
Simply Stuffed: As its name suggests, stuffing is traditionally stuffed into the cavity of the turkey and roasted inside of it. Though this cooking method allows the bread to absorb all of those tasty turkey juices, it also poses a slight sanitation risk because of the raw bird. If you’re set on serving a traditional stuffing inside the turkey, the bread and the turkey thighs must be cooked to a minimum temperature of 165 degrees F.
by FN Dish Editor in View All Posts, November 25th, 2008
Stuffing your turkey changes the way you should cook the whole bird. You’ll want to make sure the stuffing and the turkey reach an internal temperature of 170 degrees F at the same time. Watch Alton’s complete video for more tips.
Browse more of Food Network’s Thanksgiving stuffing recipes and tips.
On key holidays, some FN staffers fire it up and throwdown — potluck-style. Thanksgiving is a huge holiday at Food Network so our potluck last week was nothing short of mouthwatering. Top prize commanded $25 bones and novelty kitchen tools were awarded for other categories — best side, best main, most apropos, fan favorite etc.
See if you can guess each pictured dish…