Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
• 5 Tbs. extra-virgin olive oil; more for the baking dish
• 3 oz. (6 Tbs.) unsalted butter
• 1 lb. yellow onions, chopped (2-3/4 cups)
• 3/4 lb. celery, chopped (2-1/4 cups)
• 1 medium leek (white part only), thinly sliced
• Sea salt and freshly ground black pepper
• 1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
• 2 medium cloves garlic, finely chopped
• 8 oz. cremini mushrooms, thinly sliced
• 5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
• 4 oz. dried tart cherries, chopped (3/4 cup)
• 4 oz. pitted prunes, chopped (3/4 cup)
• 3/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• 1 Tbs. chopped fresh marjoram
• 2 to 3 cups homemade or store-bought vegetable broth
• 2 large eggs, lightly beaten

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Southern Bread Stuffing

Andouille sausage, bell peppers, and garlic lend a little bayou flavor to this bread stuffing, making it a perfect partner for the Southern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 1 Tbs. plus 2 tsp. minced garlic (5 medium cloves)
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. andouille sausage, chopped (2-3/4 cups)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and 1 Tbs. of the garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.

Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Put the skillet back over medium heat. Add the andouille and cook, stirring often, until browned, about 5 minutes.

Using a slotted spoon, transfer to the bowl of stuffing. Add the peppers and remaining 2 tsp. garlic to the fat in the pan and cook, stirring often, until just tender, about 6 minutes. Add to the stuffing along with the parsley, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish.

Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Bread Salad with Corn, Cherry Tomatoes & Basil

Stale bread is traditional for bread salad, but here I use fresh bread that's toasted in a hot oven. The outside gets crisp; the inside stays slightly chewy. Juicy tomatoes are key; if you can't find cherry ones, use beefsteak tomatoes. Grape tomatoes aren't juicy enough for this salad. If your corn is exceptionally sweet and tender, you can skip the blanching step.

• 1 shallot, lobes separated and cut lengthwise into very thin slices
• 1 small clove garlic
• Kosher salt to taste
• 2 Tbs. red-wine vinegar; more to taste
• 1/2 cup packed fresh basil leaves
• 1/2 loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough 1/2- to 3/4-inch cubes
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 3 cups corn kernels (from 4 to 6 ears) (see How to get fresh corn kernels off the cob)
• 12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted
• Freshly ground black pepper to taste

Heat the oven to 400°F. Put the shallot slices in a small bowl filled with ice water. Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar, if using) and whisk in the vinegar. Bruise two of the basil leaves with the back of a knife to release some of their flavor. Add the leaves to the garlic.

Put the bread cubes on a baking sheet and toss with 2 tablespoons of the olive oil. Bake until the cubes are crisp and light golden brown outside but still soft inside, about 10 min. Set aside to cool.

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.

Remove the two basil leaves from the garlic mixture and discard. Whisk the remaining 1/2 cup olive oil into the vinegar mixture. Drain the shallots. Put the corn kernels, shallots, and tomatoes in a large bowl. Season to taste with salt. Add the bread and toss with the vinaigrette. Taste again and season with salt and pepper. Let sit for at least 15 min. but no longer than 30 min. to let the bread absorb the juices. Taste again and, if needed, season with more salt, pepper, and vinegar. Just before serving, roughly chop the remaining basil and toss it with the salad.

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
• 2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
• 3 Tbs. plus 1 tsp. extra-virgin olive oil
• 1-1/2 tsp. minced fresh oregano
• 1 medium clove garlic, minced
• 3 large eggs
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano, for shaving

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Midwestern Bread Stuffing

This delicious bread stuffing is loaded with tasty morsels (ham, kale, dried cherries, parsnips), reflecting Midwest's agricultural bounty. Pair it with the Midwestern Roast Turkey and Gravy for a regional Thanksgiving feast.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3 oz. (6 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 4 large parsnips, peeled, cored (if woody), and cut into 1/2-inch pieces
• 3 cups trimmed and coarsely chopped kale
• 3/4 lb. Black Forest (or other smoked) ham, cut into 1/2-inch cubes (3 cups)
• 1/2 cup halved dried sour cherries
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh sage
• 2 tsp. chopped  fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat, and melt another 1 Tbs. of the butter. Add the parsnips and cook, stirring often, until tender, about 10 minutes. Transfer to the bowl of stuffing. Melt the remaining Tbs. unsalted butter in the skillet and add 3 cups trimmed and coarsely chopped kale. Cook, stirring, until  wilted and tender, about 4 minutes; transfer to the stuffing along the ham, cherries, parsley, sage thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Grilled Bread with Red Peppers & Eggplant

The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it's the platform for escalivada. You could serve it as a tapa, as a side dish with Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme, or alongside a Green Salad with Olives, Manchego & Romesco Sauce.See The Guide to Grilling for more recipes for grilled breads.

For the escalivada:

• 2 medium eggplant, surfaces pricked with a fork
• 2 red bell peppers
• 2 to 3 Tbs. extra-virgin olive oil
• 1 clove garlic, very thinly sliced

For the bread and tomato:

• 6 slices country or peasant bread
• 1 large clove garlic, halved
• 2 or 3 small ripe tomatoes, halved crosswise
• Extra-virgin olive oil to taste
• Coarse salt or sea salt to taste

To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely blackened and the eggplant is soft, carefully turning them every few minutes with tongs; the peppers take about 8 minutes. under the broiler and the eggplant about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 minutes, unwrap the vegetables and peel off the skins. Halve the peppers lengthwise, remove the core, scrape out the seeds, and cut the flesh into long, fine strips. Remove the eggplant stems but leave the seeds (unless they're unpleasantly large) and pull the flesh into thin strips with your fingers. Toss the peppers and eggplant in a bowl with the olive oil and garlic.

To make the bread and tomato -- Grill or toast the bread; while it's still warm, rub a garlic half onto the crust and on one side of each slice. Rub the tomato halves on the garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in half, if large, and serve.

Midwestern Bread Stuffing

This delicious bread stuffing is loaded with tasty morsels (ham, kale, dried cherries, parsnips), reflecting Midwest's agricultural bounty. Pair it with the Midwestern Roast Turkey and Gravy for a regional Thanksgiving feast.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3 oz. (6 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 4 large parsnips, peeled, cored (if woody), and cut into 1/2-inch pieces
• 3 cups trimmed and coarsely chopped kale
• 3/4 lb. Black Forest (or other smoked) ham, cut into 1/2-inch cubes (3 cups)
• 1/2 cup halved dried sour cherries
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh sage
• 2 tsp. chopped  fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat, and melt another 1 Tbs. of the butter. Add the parsnips and cook, stirring often, until tender, about 10 minutes. Transfer to the bowl of stuffing. Melt the remaining Tbs. unsalted butter in the skillet and add 3 cups trimmed and coarsely chopped kale. Cook, stirring, until  wilted and tender, about 4 minutes; transfer to the stuffing along the ham, cherries, parsley, sage thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

California Bread Stuffing

Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3 oz. (6 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 8 oz. pancetta, finely diced
• 3/4 cup toasted sliced almonds
• 3/4 cup dried currants
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. minced fresh thyme
• 1 Tbs. minced fresh rosemary
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed
• 1/3 cup heavy cream
• 1 tsp. finely grated lemon zest
• 10-1/2 oz. fresh goat cheese

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat and melt the remaining 2 Tbs. of butter. Add the pancetta and cook, stirring, until browned. Add to the stuffing along with the almonds, currants, parsley, thyme, rosemary, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth, cream, and lemon zest. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer half the stuffing to the prepared dish and crumble the goat cheese evenly over the top. Top with the remaining stuffing. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

New England Bread Stuffing

Diced apples, roasted chestnuts, and dried cranberries lend a touch of sweet to this traditional bread stuffing, which pairs perfectly with the New England Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3-1/2 oz. (7 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 4 Granny Smith apples, peeled, cored cut into 1/2-inch pieces
• 1 cup jarred roasted chestnuts, peeled and diced
• 3/4 cup dried cranberries
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.

Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes.

Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Put the skillet back over medium heat, and melt another 2 Tbs. of the butter over medium heat.

Add the apples and cook, stirring often, until tender and golden-brown, about 12 minutes; add to the bread mixture. Melt the remaining  1 Tbs. butter in the skillet over medium heat.

Add the chestnuts and cook, stirring often, until lightly browned, about 4 minutes. Transfer to the  stuffing along with the cranberries, parsley, sage, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste  with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.

• 1 loaf chewy, country-style bread
• 10 to 20 cloves garlic, peeled
• 4 to 5 oranges, peel and pith cut away, very thinly sliced, seeds removed
• 1/2 lb. prosciutto, preferably Parma, sliced paper-thin
• Full-bodied earthy extra-virgin olive oil

Prepare a wood or charcoal fire in a grill, or set a gas grill on high (you can also use a broiler). Wipe the grill rack clean and rub with oil.

Slice the bread a generous 1/4 inch thick (cut the slices in half if they're large). When the coals are hot but no longer flaming, put the bread on the rack and grill until lightly browned, 1 to 2 minutees. Turn and grill the other side. Transfer to a plate or basket and cover to keep warm. Arrange the garlic cloves, oranges, and prosciutto on a platter and serve with the olive oil.

Each diner should rub a piece of toast with a garlic clove, drizzle the toast with olive oil, and add a slice each of orange and prosciutto.

Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
• 2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
• 3 Tbs. plus 1 tsp. extra-virgin olive oil
• 1-1/2 tsp. minced fresh oregano
• 1 medium clove garlic, minced
• 3 large eggs
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano, for shaving

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Bread Salad with Corn, Cherry Tomatoes & Basil

Stale bread is traditional for bread salad, but here I use fresh bread that's toasted in a hot oven. The outside gets crisp; the inside stays slightly chewy. Juicy tomatoes are key; if you can't find cherry ones, use beefsteak tomatoes. Grape tomatoes aren't juicy enough for this salad. If your corn is exceptionally sweet and tender, you can skip the blanching step.

• 1 shallot, lobes separated and cut lengthwise into very thin slices
• 1 small clove garlic
• Kosher salt to taste
• 2 Tbs. red-wine vinegar; more to taste
• 1/2 cup packed fresh basil leaves
• 1/2 loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough 1/2- to 3/4-inch cubes
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 3 cups corn kernels (from 4 to 6 ears) (see How to get fresh corn kernels off the cob)
• 12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted
• Freshly ground black pepper to taste

Heat the oven to 400°F. Put the shallot slices in a small bowl filled with ice water. Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar, if using) and whisk in the vinegar. Bruise two of the basil leaves with the back of a knife to release some of their flavor. Add the leaves to the garlic.

Put the bread cubes on a baking sheet and toss with 2 tablespoons of the olive oil. Bake until the cubes are crisp and light golden brown outside but still soft inside, about 10 min. Set aside to cool.

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.

Remove the two basil leaves from the garlic mixture and discard. Whisk the remaining 1/2 cup olive oil into the vinegar mixture. Drain the shallots. Put the corn kernels, shallots, and tomatoes in a large bowl. Season to taste with salt. Add the bread and toss with the vinaigrette. Taste again and season with salt and pepper. Let sit for at least 15 min. but no longer than 30 min. to let the bread absorb the juices. Taste again and, if needed, season with more salt, pepper, and vinegar. Just before serving, roughly chop the remaining basil and toss it with the salad.

Grilled Garlic Bread

• Eight 3/4- to 1-inch-thick slices crusty, artisan-style bread, like ciabatta
• 1/4 cup extra-virgin olive oil for brushing
• 1 to 2 large cloves garlic, peeled and halved
• Sea salt or kosher salt

Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 min. per side. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

New England Bread Stuffing

Diced apples, roasted chestnuts, and dried cranberries lend a touch of sweet to this traditional bread stuffing, which pairs perfectly with the New England Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3-1/2 oz. (7 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 4 Granny Smith apples, peeled, cored cut into 1/2-inch pieces
• 1 cup jarred roasted chestnuts, peeled and diced
• 3/4 cup dried cranberries
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.

Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes.

Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Put the skillet back over medium heat, and melt another 2 Tbs. of the butter over medium heat.

Add the apples and cook, stirring often, until tender and golden-brown, about 12 minutes; add to the bread mixture. Melt the remaining  1 Tbs. butter in the skillet over medium heat.

Add the chestnuts and cook, stirring often, until lightly browned, about 4 minutes. Transfer to the  stuffing along with the cranberries, parsley, sage, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste  with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

California Bread Stuffing

Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 3 oz. (6 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 8 oz. pancetta, finely diced
• 3/4 cup toasted sliced almonds
• 3/4 cup dried currants
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. minced fresh thyme
• 1 Tbs. minced fresh rosemary
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed
• 1/3 cup heavy cream
• 1 tsp. finely grated lemon zest
• 10-1/2 oz. fresh goat cheese

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat and melt the remaining 2 Tbs. of butter. Add the pancetta and cook, stirring, until browned. Add to the stuffing along with the almonds, currants, parsley, thyme, rosemary, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth, cream, and lemon zest. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer half the stuffing to the prepared dish and crumble the goat cheese evenly over the top. Top with the remaining stuffing. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

• 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
• 3 Tbs. balsamic vinegar
• 2 Tbs. extra-virgin olive oil
• 1-1/2 tsp. fresh thyme
• 1/4 tsp. kosher salt
• Freshly ground black pepper
• 1 recipe Grilled Garlic Bread
• One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature

Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.

Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.

Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.

Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.