"Stuffing is a holiday tradition for so many people. About 12 years ago, Roy introduced me to his sausage stuffing. It is a riff on a recipe from the Chicago Tribune years and years ago. Bacon, sausage, onions, and celery, caramelized, tossed with dried baguettes and infused with chicken stock and butter—and half the fun is pulling that bread apart! He loves his so much, and I love my mother’s so much, that we always make them both! My mother’s was a luscious and wonderful saltine stuffing that we always served over the holidays. By the way, these holiday dishes are among the few recipes I have on the blog that are not gluten-free. On the stories today we did the step-by-steps to take you from beginning to end. I certainly enjoy making Roy’s stuffing, and more than that, everyone loves eating it. One tip is that you can pull apart the bread a couple days in advance and just leave it out; also, don’t forget to make your chicken or turkey stock ahead. Click the “save” flag below the photo because you’re absolutely going to want to make this, and click the link in profile to get cooking."