stuffing

Rest assured that you’re in excellent hands. This roast goose is an impressive centerpiece for any holiday or special occasion table.

Featuring a decadent pork collar stuffing, Le Coq Rico’s stuffed Christmas goose is sure to leave the whole family in good cheer.

New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include his namesake Talde, with additional locations in Jersey City and Miami, and the seasonal Thistle Hill Tavern.We’ve asked chef to slide us some of…

We know it as the Thanksgiving sandwich: Turkey, stuffing, cranberries, a layer of sweet potato if you're feeling adventurous, maybe a little bacon, mayo or spinach for flair. In England, it's the Christmas sarnie, and it is a Big Thing that hits shops and supermarkets this week. British purveyors and chains create an annual spin…

Short Stack Editions are tiny tomes with recipes that focus on one ingredient. Their first compilation cookbook is a vibrant collection with an impressive author roster of great chefs, and we couldn’t be more excited to cook our way through. Prepare yourself for some brand-new dishes from familiar names, and if holiday dinner is the name…

Confession: I don't have a go-to chicken breast recipe, just a sizable repertoire of stuffing, tying, breading and frying. A pounded-out chicken cutlet is just begging to be rolled up with something delicious (and cheese) and cooked just long enough to melt everything together. After doing that for long enough, a plain chicken breast just…

Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!"Lamb is a core…

Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner House & Bar. He heads the kitchen, and she’s the pastry chef. Needless to say, there’s a lot of love in this food. But when was the last time you saw a stuffed lamb shoulder that didn’t inspire a lot…

I love stuffing. A lot. In fact, I almost always have at least two kinds at my Thanksgiving (there was some talk of three kinds this year, but a beautiful woman I know was able to talk some sense into me and remind me of all the other food planned). It’s actually been almost 10…

When I was a kid, my favorite leftover item from Thanksgiving was far and away stuffing. In fact, my mom used to make an extra batch pretty much just for me to have as leftovers. You know what my favorite way to eat leftover stuffing was? On a sandwich. That’s right. Bread-on-bread madness. No joke,…

World-renowned chef Jacques Pépin is a culinary authority, TV host and cookbook author many, many times over. His recent cookbook companion to his final PBS series, Jacques Pépin Heart & Soul, is filled with the simple comfort food he’s discovered over his long and storied career, the kind he loves to cook with friends and family.  Stuffed with…

Stuffing: It doesn't come from a box. Well, it does, or at least it can, but that by no means indicates that it should. Employ a little creativity when it comes to one of the only side dishes that appears once or so a year — we're talking homemade cornbread, Belgian waffles, sourdough cubes, hearty…

When it comes to my favorite Thanksgiving food, I'm in the (proud) minority: I LOVE stuffing. And to be honest, I love even the most basic boxed stuff (cause it's delicious and if you say otherwise I will come at you). But while I have a soft spot in my heart for Stove Top and…

You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructible cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like…

One of the kindest things you can do to your dinner is stuff it with something delicious. We've curated 8 recipes from the simplest stuffed tomatoes to...well, take your time with the Beet Wellington. But it's worth it. Whether you're vegetarian, utterly carnivorous, gluten-free or looking to incorporate seasonal ingredients, we've got you covered. Now…

Paul Wagtouicz is a food photographer and co-author of The Way We Ate: 100 Chefs Celebrate a Century at the American Table. He writes in with a new hybrid super food, the stuffle. And, speaking of hybrid super foods, our ban continues. Pressed for new and innovative ways to finish my Thanksgiving leftovers, I stumbled…

We didn't invent the stuffing waffle, we just endorse it heartily. That's right, your leftover stuffing can and should be wafflized. Just imagine the insane Thanksgiving sandwich you can make between two waffles made of Thanksgiving! You can even theme it "turkey and waffles." Instagram the hell out of it and watch the comments from…

I'm all for making stuffing out of anything but stale little chunks of white bread. Last year we did cornbread. The year before, wild rice. This year, rather than deal with only being able to eat a little stuffing because it's made with brioche (my original plan), I decided to make Belgian waffle stuffing, which…

Former New York Times restaurant critic Sam Sifton released an awesome Thanksgiving book full of classic, fool-proof recipes for the big day. Read our interview, Sam Sifton Wrote The Book On Thanksgiving, and try out a few of the dishes he was kind enough to loan us, like this cornbread dressing recipe. Here is a recipe…

Now that it's a relatively accepted practice to cram two fast food concepts into one — the KFC Double Down certainly hit its mark — we sit back and wait until each chain falls prey, one by one, to the curse of total hybridization. Or blessing, if you're that kind of Darwinist. With the advent…

Flank steak is a great cut of meat — it soaks up flavor, chars nicely on the grill and has tons of beefy flavor owing to the well-muscled underbelly of the cow. Using a butterfly technique, you can make the most of this tasty cut by stuffing it. One thing to keep in mind while…

See that tomato? That's a happy tomato, because it's stuffed. Have you ever met a stuffed food that seemed even the least bit unhappy? Let's explore this for a moment. I know of a stuffed meatloaf that literally (okay, figuratively) smiles when you slice into it. Ditto dual-animal hot wings. Both those two aren't innately…

Here's another recipe so good it beat out hundreds of entries to win one of two first-prizes in the in the Macy's Recipe Share Contest, with winners chosen by Food Republic's own Maureen Petrosky. Winner Victoria Kolatski channeled a Maniaci family recipe for Sicilian Stuffing that would cause she and her siblings to sneak bites…

Shhh...quiet. I purposely stayed jetlagged last night and went to bed at 9PM Pacific so I could wake up at 7, sneak downstairs and make myself the first Thanksgiving sandwich using the best leftovers. Put down your pitchforks, this is nothing like the time I craftily absconded back to college with almost everything in the…

Thanksgiving is a pretty gluten-free-friendly holiday, all things considered — the turkey's safe, as long as you've used a reputable stock to baste it, potatoes are good, veggies are good...aaand we come to the stuffing. So tempting. So moist and chewy, so crisp and savory. So perfect on a perfect bite of turkey, cranberry, veggies…

Thanksgiving is approaching, and we’re always in search of a new or unique stuffing recipe. This is one of my favorite stuffing recipes that I like to serve along some nice collard greens. I added a seasonal favorite into the mix — the pumpkin — and the cinnamon, raisins, and pears add a hint of sweetness…

While these bison-stuffed chicken wings require a little more effort than other wing recipes, they are well worth it. The pistachio adds an addictive crunchy quality. One taste of these smoked and stuffed wings and you too will agree that these impressive crowd-pleasers are worth the extra time in the kitchen.