There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on.

Cook the shallots in the butter, melted in a pan with the bacon for around 10 minutes on a low heat or until soft and beginning to colour. Beat the eggs and add to the chestnut puree to help slacken ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

food writer for the Los Angeles Times. This week, instead of a restaurant review, Jonathan talks about his Thanksgiving stuffing which includes chestnuts and apple sausages. It was inspired by Bruce ...

Nut, giblet, corn meal, oyster, custard, fruit, wild rice — each of them tasty enough, but under the stomatic aegis of chestnut stuffing, which Athens will savor this afternoon for the first time, the ...