When it comes to comfort food, few things hit the spot like turkey and stuffing. Now, imagine those flavors packed into ...

This chestnut stuffing gets its flavor from Italian herbs and uses only six ingredients overall. It'll be right up there with ...

For this recipe, you will need a piece of muslin ... To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C ...

Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with twine, and cover the skin liberally and completely with softened butter. Wrap in plastic ...

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. This deeply savory, buttery sage stuffing builds layers of flavor with each step. Christopher Testani for The New York ...

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.

Brush turkey with the glaze and cook 1 hour longer. If bird begins to brown too much, cover loosely with foil. Meanwhile, make the stuffing: Preheat oven to 400°. Place bread on cookie sheet and bake ...

Or try Grace Parisi's no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine's guide to stuffing.

The Food Standards Agency has issued an alert over the risks of food poisoning from cooking the stuffing inside the turkey or failing ... after Christmas is also a recipe for disaster - if it ...

One of the best things about Thanksgiving is the leftovers. Many families have a traditional post-holiday favorite dish. For some it’s a special soup and for others, it’s a sandwich.

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...