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 ...

This delicious chestnut stuffing starts with fresh bread and is accented with savory fennel, salty pancetta, and a blend of herbs and spices. For California-based chef Suzanne Goin, this chestnut ...

This rich and delicious make-ahead stuffing by Anthony Bourdain gets its flavor from the giblets, fresh herbs, and turkey pan drippings. Anthony Bourdain was a prolific chef, author, and television ...

Recipe courtesy: Chef Jennifer Kagy1. Water2. 1 1/2 cups wild rice3. 4 tablespoons unsalted butter4. 3 onions—1 finely chopped, 2 thinly sliced5. 2 garlic cloves, minced6. 1 celery rib, finely ...

Add Yahoo as a preferred source to see more of our stories on Google. As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s Recipe ...

Add Yahoo as a preferred source to see more of our stories on Google. Thanksgiving dinner would certainly not look the same without a turkey, but fans of side dishes can largely agree that a great ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

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 ...

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 ...

Chef Beau Macmillan uses brioche bread, breakfast sausage, chestnuts, and apples to add depth to his Thanksgiving stuffing. Chef's tips: The stuffing may be placed inside the turkey or baked ...

To roast chestnuts: With the tip of a small, sharp knife, score the rounded side of each chestnut with an X; cut down through the skin to the flesh. Place scored chestnuts in a baking pan in one layer ...