Must-Have Thanksgiving Stuffing Recipes
For the holiday table, look no further than the perfect pan of stuffing to feed a crowd. Whether you're looking for a great stuffing to accompany the holiday ham or Thanksgiving turkey, look no further than this timeless classic. Add new twists and combinations by playing up different ingredients such as chorizo, apples, or cranberries to achieve the perfect flavor to compliment your feast.
Classic Herb Stuffing
A straightforward holiday stuffing calls for great bread; we love the nutty, toasty dimension of a bakery whole-grain loaf. Sauté the onion, celery, and carrot mixture until tender but not browned. The added moisture from the veg will help soften the bread and make for a more cohesive stuffing.
Grandmother Carter's Cornbread Dressing
Make Ahead: Freeze the unbaked dressing mixture in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all the excess air. Thaw in refrigerator five days before Thanksgiving, and continue recipe with Step 4.
Crisp-Top Sourdough Stuffing
Although it's nearly as quick to make as boxed stuffing, this homemade version--soft in the middle and a little crunchy on the top--is prettier and certainly tastier.
Smoky Chorizo Stuffing
Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).Slideshow: More Holiday Stuffings and Dressings
Dirty Farro Stuffing
Give nutty whole-grain farro the dirty rice treatment with the classic trinity (onion, bell pepper, and celery) and spicy andouille sausage. The chicken liver adds incredible richness without any livery flavor--it's the "secret" ingredient that will have guests scraping the dish clean.
Buttermilk Cornbread Stuffing
This buttery, moist stuffing is based on a recipe Cindy Daniel of Healdsburg Shed in Northern California got from her mom. If you're juggling turkey and stuffing in one (smaller) oven, make the stuffing first, then reheat it while the turkey rests before carving.
Rye bread, dill, and smoked pork give this stuffing a hearty nordic flavor.
Sourdough Stuffing with Roasted Chestnuts
This stuffing starts with a loaf of sourdough bread, and is then combined with roasted chestnuts and all the veggies found in a classic stuffing recipe.
Sausage-Apple Stuffing combines sweet Italian sausage, chopped fresh fennel, and apple with tangy sourdough for a classic Thanksgiving stuffing.
Simply Herby Stuffing
Sometimes less is more as Simply Herby Stuffing proves. This simple stuffing still makes a bold flavor impact.
Tri-Pepper Chorizo Stuffing
Mexican pork chorizo in Tri-Pepper Chorizo Stuffing takes your stuffing on a tasty trip south of the border.
Pancetta, Sourdough, and Apple Stuffing
Tangy Western sourdough bread makes this stuffing mouthwatering.
Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version.
"There are two things you'll always find at the Summers' family Thanksgiving table: Julia Child's iconic Cornbread Sausage Stuffing and lively table conversation. A few years ago, I started amping up the spice in Julia's stuffing by adding jalapeño and using chorizo sausage. As the years progressed, I noticed the spicier the stuffing, the livelier the conversation." —Libbie Summers, stylist and author of Sweet & Vicious
Mushroom-Artichoke Stuffing brings new life to a holiday standard. Mushrooms lend an almost meaty texture to this side dish.
Dress up Thanksgiving dinner with Sourdough-Apple Stuffing. Feel free to swap rye bread for sourdough, if desired.
Ham, Gruyère, and Onion Stuffing
Ham, Gruyère, and Onion Stuffing brings a hearty dose of comfort food to an already-classic side dish.
Chestnut, Cranberry, and Leek Stuffing
The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.
Guests will adore this autumn-inspired Butternut-Bacon Stuffing, filled with diced butternut squash and flecks of crispy bacon.
Sausage and Apple Stuffing
Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.
Slow-Cooker Wild Rice and Mushroom Stuffing
Save space in your oven when you’re cooking the holiday meal and use your slow cooker for the wild rice stuffing.
Linguiça Sausage Stuffing with Mushrooms
This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.
Herbed Apricot-Pecan Stuffing
Herbed Apricot-Pecan Stuffing offers a visual and tasty contrast to a traditional Thanksgiving spread without sacrificing any of the savory flavors guests are hoping for in a holiday meal.
This healthy stuffing is made with couscous and gets both flavor and color from red bell pepper, sun-dried tomato, spinach and crumbled bacon.
Crisp-Top Sourdough Stuffing with Sausage and Greens
Although it's nearly as quick to make as boxed stuffing, this homemade version--soft in the middle and a little crunchy on the top--is prettier and certainly tastier. We've added some Italian flavors to make it even more appealing.
Gary Vaynerchuk's mother, Tamara, makes Stove Top stuffing every Thanksgiving, and he proudly admits loving it. Its simplicity inspired this sausage dressing recipe by F&W's Grace Parisi. Using homemade turkey stock gives it a rich flavor, but for a shortcut, use chicken broth instead.
This traditional holiday side just got a quinoa-kale makeover!
Apple, Cranberry, and Pecan Stuffing
We give the classic holiday side a fall spin with fresh apple, toasted pecans, and dried cranberries.For the vegetarians at your table, you can substitute vegetable stock for the chicken stock. Raisins and walnuts can work in place of the cranberries and pecans.
Chorizo and Roasted Poblano Wild Rice Stuffing
Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for Mexican chorizo (like ground beef or pork) rather than Spanish chorizo (cured sausage in casings). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.