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Stuffing at its
Over the years, I’ve made my share of stuffing recipes. But hands down, this one remains my
It’s not necessarily unusual. It’s not cutting-edge. It doesn’t feature rare
Instead, it’s the quintessential Thanksgiving stuffing recipe that takes simple French bread, Italian sausage, Swiss chard, and herbs, and turns it all into a savory, satisfying amalgamation that never ceases to be a crowd
I, for one, look forward to it every
“Italian Chard Stuffing” is from “The Sunset Cookbook” (Oxmoor House, 2010). It’s a recipe from the mother-in-law of Jerry Anne Di Vecchio, a former food editor at Sunset magazine. Di Vecchio is one of the most gracious hostesses I know, and her soirees…
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