Ina Garten’s fan-favorite sausage and herb stuffing combines Italian sausage, apples, dried cranberries, sautéed onions and celery with toasted bread cubes for a Thanksgiving side that’s packed with savory and sweet flavor.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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Ina Garten’s Sausage and Herb Stuffing 🦃🍞 Barefoot Contessa | Food Network


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This ham might give turkey a run for its money this Thanksgiving 🤪

RECIPE 👇

Honey-Garlic Ham
Level: Easy
Total: 9 hr 15 min
Active: 25 min
Yield: 8 to 12 servings

Ingredients

Brined Ham:

1 1/2 cups pineapple juice
1/2 cup brown sugar
1/2 cup honey
1/4 cup soy sauce
8 cloves garlic, minced
1 tablespoon black pepper
1 teaspoon kosher salt
1 bone-in shank spiral ham, about 5 pounds

Honey-Garlic Glaze:

2 sticks (1 cup) butter
2 heads garlic, cloves peeled and minced
2/3 cup honey
2 tablespoons soy sauce
1 tablespoon coarse gochugaru, optional
2 teaspoons paprika
1 teaspoon kosher salt

Directions

For the brined ham: Combine the pineapple juice, brown sugar, honey, soy sauce, pepper and salt and mix until the sugar dissolves. Submerge the ham in the brine in a brining bag or bowl and refrigerate 8 hours or overnight.

To bake the ham, preheat the oven to 320 degrees F (160 degrees C).

Line a sheet pan with foil and place a wire rack on top. Remove the ham from the brine and cover it tightly with foil. Place on the rack and bake for 40 minutes.

Remove the foil, increase the oven temperature to 400 degrees F (200 degrees C) and bake until the surface is lightly caramelized, about 15 more minutes.

For the honey-garlic glaze: Melt 1 stick of butter in a skillet over low heat. Add the minced garlic and cook gently until fragrant but not browned, about 3 minutes. Stir in the honey, soy sauce, gochugaru (if using), paprika and salt. Turn off the heat and add the remaining stick of cold butter in slices. Mix until the butter is fully melted and the sauce becomes glossy and emulsified.

When the ham is done baking, generously brush or pour the honey glaze over the entire ham. To serve, slice and enjoy the sticky, sweet, garlicky perfection.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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Guy Fieri visits Good Dog Bar & Restaurant in Philadelphia, PA, where this neighborhood favorite serves up craft beer, juicy burgers and its signature duck confit pot pie.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Good Dog Bar: https://www.gooddogbar.com
Follow them:https://www.instagram.com/gooddogbar

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Guy Fieri Dives Into a Hearty Duck Confit Pot Pie 🥧 Diners, Drive-Ins and Dives | Food Network


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It’s literally called “The Best Corn Casserole” recipe because it’s, well, the best 🌽💯

Get the recipe ⬇️

The Best Corn Casserole
Level: Easy
Total: 40 min
Active: 10 min
Yield: 6 to 8 servings

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.

Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Copyright 2017 Television Food Network, G.P. All rights reserved.

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Shereen Pavlides is bringing Green Bean Casserole with crispy fried shallots (from scratch of course!) to our #TikTokFriendsgiving ✨

RECIPE 👇

Green Bean Casserole from Scratch
Level: Intermediate
Total: 1 hr 10 min
Active: 45 min
Yield: 6 to 8 servings

Ingredients

Kosher salt (see Cook’s Note)
1 1/2 pounds fresh green beans, ends trimmed, cut in half crosswise
7 tablespoons unsalted butter
12 ounces mixed wild mushrooms, such as cremini, shiitake (discard the stems) and oyster, wiped clean and sliced
1 1/2 tablespoons fresh thyme leaves
Fresh, finely ground black pepper
5 cloves garlic, minced
1/4 cup all-purpose flour
1/3 cup Chardonnay
1/2 cup chicken stock
1 1/2 cups cold whole milk

Fried Shallots:

6 cups vegetable oil
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne
Kosher salt
2 cups buttermilk
5 extra-large shallots, thinly sliced (1 3/4 cups)

Directions

Special equipment: a deep-fry thermometer

Bring a large pot of water to a boil and season generously with salt. Add the green beans and boil until tender, 6 to 7 minutes. Meanwhile, fill a large bowl with cold water and add 3 tablespoons salt. Stir to dissolve and add several handfuls of ice.

Strain the green beans, then add them immediately to the ice bath to stop the cooking and help them retain their bright color. Stir until cooled, then strain. Transfer the green beans to a clean kitchen towel or heavy-duty paper towels to remove all the excess moisture. (You can prepare them to this point up to 2 days ahead and refrigerate them wrapped in paper towels and stored in an airtight container or bag.)

Preheat the oven to 375 degrees F. Melt 6 tablespoons of the butter in a 12-inch skillet over medium heat. Add the mushrooms and thyme and season with salt and pepper. Sauté until the mushrooms are tender, 5 to 6 minutes. Add the garlic and sauté until you can smell it, about 1 minute. Evenly sprinkle the flour over the mushrooms and toss until moistened, about 1 minute.

Add the wine to the skillet and cook, stirring, until fully evaporated and absorbed into the mushrooms, about 15 seconds. Add the chicken stock and cold milk. Bring to a boil over medium heat, then reduce the heat and simmer to cook out the raw flour flavor and thicken, 5 to 7 minutes, stirring periodically. Season to taste with salt and pepper (seasoning in layers will give you full flavor). Remove the mushroom mixture from the heat. Stir in the blanched green beans and toss until evenly combined.

Using the remaining 1 tablespoon butter, smear and coat the inside of a 9-by-13-inch casserole or baking dish and transfer the green bean mixture into the dish. Bake until hot and bubbly, 25 to 28 minutes.

Meanwhile, make the fried shallots: Add the oil to a Dutch oven or heavy-bottom pot. Heat the oil to 350 degrees F. Whisk the flour, paprika, cayenne and 1/2 teaspoon salt in a large bowl until combined. Pour the buttermilk into a separate medium bowl.

Working in batches, separate the shallots into rings and pieces and toss them into the buttermilk to evenly coat. Transfer the shallots to a strainer set over another bowl. You just want a thin layer of buttermilk over the shallots. Working in batches again, toss the shallots with a fork in the flour mixture to evenly coat. Remove the shallots to a clean dry strainer, shaking the excess flour back into the flour bowl they were tossed in. This will prevent clumping and excess flour in the bottom of the frying oil.

Add the shallots to the hot oil in batches and gently stir so they don’t initially clump together. Fry until golden, about 2 minutes. Using a wok strainer or slotted spoon, remove the shallots to a wire rack set over a sheet pan. Immediately season lightly with salt.

Repeat with the remaining shallots. (You can prepare the shallots a couple hours ahead and keep at room temperature. When ready, reheat the fried shallots on a sheet pan in a 325-degree-F oven until
crisped and very warm, about 10 minutes.)

Remove the green bean casserole from the oven and let sit 5 to 7 minutes. Top with the fried shallots.

Cook’s Note: I use Diamond Crystal kosher salt; if using a different brand of salt, please reduce the amount.

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