Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Brioche Chestnut Stuffing. Stuffing ...

When Lucinda Scala Quinn was growing up, her family stuffed its turkey from both ends. In the neck, a nod to her father's southern Italian heritage, with a stuffing of ground pork, raisins and pine ...

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 ...

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.

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Thanksgiving dinner would certainly not look the same without a turkey, but fans of side dishes can largely agree that a great stuffing is the true star of the holiday meal. People love various ...