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Holiday favorites: Stuffing

Why is stuffing (or dressing, for you purists who say it has to be, well, stuffed to be stuffing) served only on Thanksgiving? Searching through recipes made me a) hungry and b) wonder why I indulge just once a year.

Maybe it's because most cooks don't have stale bread to use up nowadays. Maybe it's because it's really hard to eat just one portion. Whatever the reason, I’m glad it's Thanksgiving now. So many good stuffings/dressings to choose from: with corn bread, with dried fruit, with chestnuts. The sky is the limit. Here are a few on my shortlist this year:

-- Jane Black

Prosciutto and Cornbread Stuffing: Thick slices of ham with sweet cornbread give a perfect balance of sweet and salty.

Mushroom and Fennel Stuffing: This savory dressing uses olive bread to add oomph.

Sourdough Stuffing with Pears and Sausage: Lots of flavor and not that fattening; only 199 calories per serving (from Cooking Light).

Hazelnut Sausage Stuffing: Hazelnuts replace the usual pecans for a Pacific Northwest flavor.

Chestnut and Thyme Stuffing: Egg bread adds richness to this classic holiday dressing.

Apple Bacon and Onion Stuffing: Simple but very flavorful.

Waldorf Salad Stuffing: Chef Thomas Keller's recipe with brioche, cider, bacon, raisins and horseradish! (from New York magazine)

By Jane Black  |  November 18, 2009; 10:00 AM ET
Categories:  Staff Favorites  
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