When it comes to Thanksgiving, I don’t hold fast to many traditions. I’ll happily chow down on some dark meat, whether the turkey has been rubbed with chipotle and brown sugar, bobbed in citrus brine, or deep-fried. Parsnips and Brussels sprouts instead of the usual mashed potatoes and green bean casserole? You won’t find me complaining. I will be a contented plate-cleaner with almost any combination or permutation of dishes.
There’s only one non-negotiable, and that’s stuffing.
<p><a href=’http://www.thekitchn.com/a-love-letter-to-stuffing-the-true-star-of-the-thanksgiving-table-237367′><strong>READ MORE »</strong></a></p>
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