Some people prefer to stick to tradition and the recipe's namesake by stuffing their side in the turkey's cavity. We're all ...

Yet many people do not thaw the bird properly, which can allow harmful salmonella and campylobacter bugs to survive the cooking process. A third of cooks put the stuffing inside the turkey.

How much turkey breast per person do you need ... After all, if you mix up a mountain of stuffing and plenty of glazed green beans, you won't have to worry about running out of the bird.

Or try Grace Parisi's no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine's guide to stuffing.

Roast turkey is a favourite Christmas tradition and this turkey has the stuffing roasted inside for extra flavour! It absorbs all the lovely turkey juices, creating a flavourful accompaniment to ...

Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with twine, and cover the skin liberally and completely with softened butter. Wrap in plastic ...

Brush turkey with the glaze and cook 1 hour longer. If bird begins to brown too much, cover loosely with foil. Meanwhile, make the stuffing: Preheat oven to 400°. Place bread on cookie sheet and bake ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...