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    I Tested A Ton Of Stuffing Recipes To Find The One You Should Use

    You won't believe who came in dead last.

    Everybody knows that stuffing* is the MVP of Thanksgiving dinner.

    But there are endless ways to make it. You can use meat, you can go vegetarian โ€• you can do just about anything.

    So I decided to test five of the most popular stuffing* recipes. A ~stuffing showdown~, if you will.

    Here are their methods and how they stacked up:

    Up first: Martha Stewart. She starts by tearing Italian bread into bite-size pieces and drying it out in the oven.

    The bread is combined with cooked veggies โ€” then eggs and chicken stock are added to soak into everything.

    So, did the unofficial queen of Thanksgiving live up to her name?

    Gordon Ramsay was up next with a stovetop variation. He starts by melting butter in a frying pan and adding diced onions.

    Then he adds a bunch of herbs, lemon zest, pine nuts, a ton of breadcrumbs โ€” and seasons with salt and pepper.

    So were his buttery breadcrumbs (AKA stuffing) any good?

    Then came Bobby Flay's stuffing. He cooks hot Italian sausage in a sautรฉ pan until golden brown.

    Then he cooks onions, celery, carrots, and garlic in the rendered sausage fat, and folds in chopped sage.

    So, would somebody FINALLY be beating Bobby Flay?

    Up next: a trip to ~Flavor Town~. Guy Fieri starts by rendering pepperoni until it's nice and crispy.

    Then he cooks onions, bell peppers, sun-dried tomatoes, and a bunch of other veggies directly IN the rendered pepperoni fat.

    So, did my trip to Flavor Town have me considering a permanent move?

    And last but not least came Gwyneth Paltrow's ~vegetarian~ stuffing. She starts by drying out diced bread in a low oven.

    Then fennel seeds, celery seeds, rosemary, salt, and pepper are added.

    So, can vegetarian stuffing really hold its own against the others?

    SO WHO WON?

    TL;DR: For the most flavorful stuffing, go with Bobby Flay's recipe. If you want something a bit lighter and more traditional (but still delicious), go with Martha's classic.