Most of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That’s why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this ...

From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step. First, whole sage leaves fry in melted butter for a pretty garnish that offers ...

Mary Berry's stuffing balls are simple to make and can be prepared ahead of the big day and are guaranteed to taste better ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Thanksgiving Stuffing. This deeply ...

When it comes to preparing a Thanksgiving dinner, most of aren’t winging it. Whether you’re dusting off generations’ old family recipes or searching the internet, having some guidance can save a lot ...

Heat oil in a large sauté pan. Once heated add sausage, celery, carrots, and onion and cook until onions are transparent. Add garlic and cook 1 more minute. Add beer or cider and sauté until liquid is ...

If you're looking for an easy yet impressive stuffing recipe to make for Christmas dinner, Mary Berry's traditional sage and ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KTLA weatherman Mark Kriski has talked about ...

As we gear up for Thanksgiving next week, we're sharing some of our favorite holiday dishes from recent years. Today, we're celebrating stuffing, which is an essential side dish for a traditional ...

As we gear up for Thanksgiving next week, we're sharing some of our favorite holiday dishes from recent years. Today, we're celebrating stuffing, which is an essential side dish for a traditional ...

Seasonal Pantry digs up the dirt on sage, a spice associated with fall. A few weeks ago, a local colleague told me no one likes sorrel or sage. The comment was in response to a menu I’d been working ...

1. Score the chestnuts with an X on the flat side and roast at 550 degrees for 10 minutes. Remove from the oven and cover for a few minutes with a towel soaked in ice water and wrung out. Peel and ...