To achieve the best flavors and textures in your cornbread stuffing, do as the Southerners and be sure to bake it twice.

Whether you call it stuffing or dressing, it's a side dish that's always a scene-stealer at the holiday table.

From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.

Spoon everything into a buttered 14-inch Dutch oven or 9x13-inch casserole dish, cover and refrigerate overnight. When ready ...

A good stuffing recipe is dry bread. But how do you dry bread for stuffing? Learn more about the oven method versus leaving ...

Visitors love the cornbread dressing at this California café because it delivers the rich, nostalgic flavor of a classic ...

Stuffing is an especially versatile side dish. Why not get a little creative this holiday season and try one of these five unique stuffing recipes?

In this instant-classic recipe, Edna Lewis and Scott Peacock use ingredients typical of Southern cornbread: white cornmeal, buttermilk, and absolutely no sugar. Baked in a cast-iron skillet, it's ...

Thanksgiving dinner always feels more complete with a warm dish of stuffing. These Thanksgiving stuffing recipes are easy to ...

Stuffing, dressing, or filling — the names vary by region and family, but the tradition is the same. Here’s what we call it ...

Santos is a winner of the Food Network’s Chopped and a judge on the show, who owns numerous fine dining restaurants, ...

Casseroles that bubble, comfort, and deliver exactly the kind of cozy you're craving. From chicken and stuffing to loaded ...