There are a lot of choices to be made when it comes to Thanksgiving, and few dishes require as many decisions as stuffing does. Are you going with cornbread, sourdough, or another carb entirely?

Remove the skillet from the heat. Add the stuffing and olives, if desired, and mix lightly. Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and ...

Add the reserved liquid from cooking the leeks. Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up.

Stuffing -- or dressing if you're southern -- is an undisputed Thanksgiving staple. If you like yours crispy as all get-out, there's only one way to make it. Making stuffing in the air fryer is ...

The Food Standards Agency has issued an alert over the risks of food poisoning from cooking the stuffing inside the turkey or failing to defrost a frozen bird properly. It warns that washing the ...

The combination of white bread and cornbread results in a classic but amped-up Thanksgiving stuffing with textural integrity and a hint of sweetness to boot. Christopher Testani for The New York ...

If you’re planning on having leftovers (there's nothing like the day after Thanksgiving!), you’ll want to make 1.5 extra cups of stuffing for every 6 people you are serving. If you will be ...

Stuff the cavity, not too tightly, and cover the stuffing smoothly with the neck ... allowing 20minutes per 450g plus 20 minutes. Put the turkey, breast-side up, on a rack in a roasting pan.

There are so many ways of using up the turkey and/or ham leftovers, but none as simple as quesadillas. They should be ready ...