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Greg Atkinson

  • Recipe

    Giblet Stock

    Reserve about a cup of this stock to moisten the stuffing before baking. Use the rest for making either Madeira Gravy or Pan Gravy with Herbs.

  • Recipe

    Cornbread Stuffing

    For directions on using this stuffing recipe, see Stuffed Roast Turkey.

  • Recipe

    Stuffed Roast Turkey

    If you’re using the cornbread stuffing, rub the bird with butter; for the Italian sausage stuffing, use oil. Serve with either Madeira Gravy or Pan Gravy with Herbs.

  • Recipe

    Italian Bread & Sausage Stuffing

    This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on…

  • Recipe

    Pan Gravy with Herbs

    This classic pan gravy, thickened with a beurre manié and spiked with herbs, goes well with any roast turkey and stuffing combination. If you’re matching it to the Italian Bread…

  • Recipe

    Madeira Gravy

    This gravy pairs wonderfully with Cornbread Stuffing.

  • How-To

    How to Intensify the Flavors of Your Thanksgiving Turkey

    The stuffing, the gravy, and the skin offer three opportunities to pump up the flavor of your turkey dinner

  • Recipe

    Cornbread for Stuffing

    If you don’t have a jelly roll pan, you can bake the cornbread in muffin tins or a 9x13-inch baking pan, lengthening the cooking time to 20 to 25 minutes.