Author: Victoria Granof
This is a recipe handed down for generations! It is time consuming but is requested year and year. There's no other stuffing like it.
Author: Vseward Chef-V
Author: Lora Zarubin
NOTE: The baking temperature required seems to vary widely from oven to oven.
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Allison Vines-Rushing
Author: Rochelle Palermo
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Author: Food.com
By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style...
Author: Rick Archbold
This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist...
Author: quotFoodThe Way To
Author: Gina Marie Miraglia Eriquez
Author: Elinor Klivans
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Michael McLaughlin
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten...
Author: Rhoda Boone
Author: Shelley Wiseman
Author: Ivy Manning
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
Author: Lillian Chou
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: John Currence
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Author: Thomas R. Fox
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau
Author: Rick Archbold