A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that’s synonymous with Thanksgiving (though honestly, it’s equally welcome all times of year with roast chicken).
About Jonathan King | Jim Stott | Kathy Gunst
Jonathan King and Jim Stott are the founders and owners of the specialty food company Stonewall Kitchen. They started out selling homemade preserves at their local farmers’ market in 1991, and their products are now available in gourmet shops across the country. Kathy Gunst is a James Beard award-winning food writer and the author of more than a dozen cookbooks. She lives in South Berwick, ME. Together, they’re the co-authors of Stonewall Kitchen Breakfast and Stonewall Kitchen Favorites. @stonewallkitchen @kathygunst
Twice-Baked Potatoes with Pancetta Stuffing
The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
Roast Turkey with Stuffing and Vegetables
This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.