Crafted with a luminous velvet finish and delicate sequinned detailing, the design creates depth and subtle shimmer across the silhouette
Packing tips When packing, choose wrinkle-free items or try rolling your clothes folding can create creases, and staterooms aren't equipped with irons (though irons are available in the ship's self-service laundry rooms)
Sausage and Chestnut Stuffing Ingredients 6 cups cubed day-old cornbread , 1/2- to 3/4-inch cubes, about 1 pound (see note) 6 cups cubed country white bread , 1/2- to 3/4-inch cubes, about 2/3 pound (see note) 1 pound sweet Italian sausage , casings removed 8 tablespoons unsalted butter , divided 1 cup diced celery (1/4-inch dice) 1-1/2 cups diced yellow onion (1/4-inch dice) 2 tablespoons chopped fresh sage (see note) 2 teaspoons chopped fresh thyme (see note) 1 teaspoon chopped fresh rosemary (see note) teaspoon poultry seasoning (I use Bell's Seasoning) cup chopped flat-leaf (Italian) parsley 1 cup peeled roasted or steamed chestnuts , quartered (see note) 1 cup sweet apple cider 2 to 2-1/2 cups low sodium chicken or turkey stock , additional, if needed (see note) 2 large eggs , lightly beaten Diamond Crystal kosher salt and freshly ground black pepper (see note) Instructions Preheat oven to 250F
Always remember it is a trip, not an exhibition
