As we are ready to celebrate Thanksgiving, the centerpiece of our feast and celebration will be a turkey. The turkey has ...

There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on.

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 ...

food writer for the Los Angeles Times. This week, instead of a restaurant review, Jonathan talks about his Thanksgiving stuffing which includes chestnuts and apple sausages. It was inspired by Bruce ...

As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s Recipe Box. Today, we’re celebrating stuffing, which is an essential side ...

1. Spread out the ground sausage onto a papered sheet tray and place it into a 350⁰ oven for 20 minutes. 2. Once the sausage is cooked remove it from the oven. 3. In a sauté pan on medium-high heat, ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...