Name: Chestnut and Sausage Stuffing
Yield: Makes 8 to 10 servings
Ingredients: 1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups); 1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces; 3 medium onions, coarsely chopped; 3 celery ribs, coarsely chopped; 1 pound bulk pork sausage; 1 turkey liver (optional), coarsely chopped; 1/4 cup Cognac or other brandy; 1 1/2 cups half-and-half; 1 cup turkey stock or low-sodium chicken broth; 2 large eggs; 1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups); 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 1/2 teaspoons dried sage, crumbled; 1 teaspoon dried thyme, crumbled; 3/4 teaspoon salt; 1/2 teaspoon black pepper

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

Cooks' notes:

·Bread can be dried 1 week ahead and kept in a sealed plastic bag at room temperature.
·Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.