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How-To

Traditional Southern Stuffings

Nutty cornbread or mellow rice serves as a base for two perfect complements to roasted poultry

Fine Cooking Issue 18
Photos: Alan Richardson
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If Southern cooking is not your culinary tradition, try something new and use one of these stuffings in your holiday bird. Turkey calls for a bread stuffing (including cornbread); grain stuffings (including rice), are better for darker, richer birds like duck and goose. Both stuffing  types call for bacon fat, a traditional ingredient. “Olive oil just won’t do,” says Peacock. He also gives advice on spices, stock, amount per serving, and how to stuff a bird. Featured recipes: Red Rice, Sausage & Oyster Stuffing (for duck or goose); and Cornbread Pecan Stuffing (for turkey).

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