This chestnut stuffing gets its flavor from Italian herbs and uses only six ingredients overall. It'll be right up there with the entrees as a favorite part of the dinner.

Ingredients: 1 (14- to 16-ounce) brioche loaf, torn into 1-inch pieces ; 8 tablespoons unsalted butter (1 stick), plus more for the pan ...

The vegetarian dish features a stuffing that’s loaded with onions, celery, mushrooms and all sorts of herbs. To serve, scoop out the stuffing, making sure to get some of the roasted pumpkin ...

On Nov 20, De Laurentiis posted to her cooking page, @thegiadzy, a mouth-watering picture of her family’s homemade Thanksgiving stuffing. View this post on Instagram A post shared by Giadzy ...

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.

Heat oven to 350°. Cut a pocket into the meaty side of each chop, cutting to the bone. Stuff pork chops with stuffing. In a large oven-safe sauté pan over medium-high heat, heat the olive oil ...

Make the stuffing: If using fresh chestnuts, preheat oven to 375 degrees. Use a paring knife to score round side of each chestnut with a shallow “x” and transfer to a baking sheet.

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Brioche Chestnut Stuffing ...