With Thanksgiving fast approaching, we want to know how you make this, the most crucial of side dishes. Do you use mushrooms, herbs, sausage or oysters? How about cornbread or dried fruit? Do you employ butter or stock (or both) to keep it from drying out? Share your secrets for great stuffing with us!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
photo 1 of 18
photo 2 of 18
photo 3 of 18
photo 4 of 18
photo 5 of 18
photo 6 of 18
photo 7 of 18
photo 8 of 18
photo 9 of 18
This color is fantastic, and tinges the whole dish.
photo 10 of 18
photo 11 of 18
photo 12 of 18
photo 13 of 18
photo 14 of 18
photo 15 of 18
photo 16 of 18
Into the fridge. (There's room just below Amanda's left hand -- promise!)
photo 17 of 18
photo 18 of 18
photo 1 of 17
photo 2 of 17
photo 3 of 17
The recipe said to leave the challah cubes out overnight (or even two!) We didn't have that kind of time, so we dried the cubes (but did not toast them) in a 350 degree oven. It took about 20 minutes, checking every 5.
photo 4 of 17
photo 5 of 17
photo 6 of 17
photo 7 of 17
photo 8 of 17
photo 9 of 17
photo 10 of 17
An excellent way to use up all of those ends of butter in the fridge.
photo 11 of 17
photo 12 of 17
photo 13 of 17
photo 14 of 17
Be sure to season and taste the mixture before you bake it.
photo 15 of 17
Amanda uses a spoon, Merrill her hands. Typical.
photo 16 of 17
photo 17 of 17
