“We never had stuffing without sausage, and my mom’s Italian stuffing is my favorite. I rarely buy the sausage and make my own instead, like my relatives do.”
—Elsie Laurenzo Palmer, Saratoga Springs, NY
As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
This old family recipe was brought West by my great-grandmother, who rose in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor.
-Ruth Warner, Grand Junction, Colorado
“I’ve tried fancy stuffing recipes for our Thanksgiving bird, but none hits the spot like my mother’s simple mixture of bread, eggs and caramelized vegetables,” says field editor Lily Julow, Lawrenceville, Georgia.
With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.—Ardis Rollefson, Jackson Hole, Wyoming
For our Thanksgiving dinner, this moist golden-brown stuffed turkey is a treasured tradition. My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way!
-Edna Hoffman, Hebron, Indiana