Successfully came through my Thanksgiving dinner. The last few years I’ve been winging it with my stuffing and the results have been mixed to put it kindly. This year I turned to a great basic stuffing recipe from Saveur that was full of fresh herbs, celery, onions, dried bread cubes, stock and eggs. I added mushrooms and homemade sausage and baked for fourty five minutes: the end product was excellent. I also made Parker House rolls from a Cooks Illustrated recipe but let the buns do their final rise in …