Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from recent years. Today, we’re celebrating stuffing, which is an essential side dish for a traditional ...

Add Yahoo as a preferred source to see more of our stories on Google. As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s Recipe ...

When Lucinda Scala Quinn was growing up, her family stuffed its turkey from both ends. In the neck, a nod to her father's southern Italian heritage, with a stuffing of ground pork, raisins and pine ...

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.

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If cornbread is fresh, toast in a low oven about 30 minutes. Soak apricots and raisins in wine for 20 minutes. Heat oil in a large skillet over medium-high. Cook onion, celery and shallot until soft.

As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s Recipe Box. Today, we’re celebrating stuffing, which is an essential side ...