So in my recipe, whole leaves are fried in melted butter until crisp; as the sage browns, so does the butter, which is perfumed with the silvery-green herb’s woodsiness. A little spice is nice.

Preheat the oven to 375 degrees. Coat a 9x13 baking dish with cooking spray. Line two baking sheets with foil; place bread cubes in a single layer on each prepared baking sheet.

Bread: Our ideal stuffing is made with a crusty loaf of sourdough. The bread holds up well with all of the liquid and dries ...

Whether you're a Thanksgiving stuffing traditionalist or need a new family side dish, Food & Wine's stuffing recipes are ideal for any holiday dinner. Our best dressing, bread salad, and stuffing ...

The keys are using wild rice stuffing that has been cooked until it fully opens up, toasting but not burning the pecans, and flavoring with fresh herbs. Wild-Rice-Sage-Sausage-Stuffing Download ...

From her flavorful giblet gravy to cornbread and sage stuffing, these recipes are sure to add a touch of elegance to your spread. Here’s how to make Julia Child’s Thanksgiving feast.

Bake, tossing once midway through, until toasty and crisp, 35 to 45 minutes. Once the cornbread is out of the oven, increase oven temperature to 375 degrees.

Add the whole sage leaves to the butter and cook, stirring occasionally, until the speckled milk solids at the bottom of the pan start to brown and the sage leaves become crisp, 2 to 4 minutes.

The Best Thanksgiving Stuffing Recipe. This deeply savory, buttery sage stuffing builds layers of flavor with each step. Click here for full recipe. Christopher Testani for The New York Times.