Last November I found myself chuckling out loud while reading about a Thanksgiving dinner showdown between New York Times food writers Kim Severson and Julia Moskin. Kim was all bird and dry-brine while Julia rallied for the desserts and sides. Each cook accompanied the article with her evidence of why her piece of the meal was best. One such substantiation was Kim’s recipe for “Two-Way Chanterelle and Pear Stuffing,” which I made along with a turkey for my Thanksgiving feast. The turkey was good but the stuffing definitely won the battle. Now that meatloaf is on the table at food52, I’ve decided that a turkey meatloaf is the perfect way to make amends between bird and breadcrumbs. <br />I wish I could take full credit for this recipe, which is fit to serve at the fanciest of dinner parties or the most humble of family meals, Kim’s recipe, however, was my inspiration. (Find Kim’s stuffing recipe here: http://www.nytimes.com/2009/11/11/dining/112trex.html?ref=dining) *This recipe would also yield great appetizers if rolled into meatballs and baked for a shorter amount of time.

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