The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The one
thing you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
Thanksgivings in Anna Lappe's house were always healthy. "It wasn't like there were sweet potatoes with marshmallows!" says the co-founder of the Small Planet Institute and author of "Diet for a Hot Planet."
"My mother [author Frances Moore Lappe] doesn't eat meat, so she wanted to make a stuffing that wasn't just discarded bread stuffed in a turkey. Here, the interesting flavors and texture come from her combination of herbs, the dried fruit, the nuts -- and the juiciness of all the onions. We're huge fans of onions."
A blue cheese bechamel makes this tart deliciously rich, so you need only a small piece. It's a good starter or side dish for a holiday meal, but it works just as well for lunch or a light dinner with a green salad.
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.