Classic
Classic Stuffing
This simple stuffing recipe is easy to make and easy to make your own! Add your favorite herbs, and mix-ins to tailor it to your Thanksgiving theme or flavor profile.
Ingredients:
- 1 stick unsalted butter, plus more for pan and topping
- 2 cups diced onions
- 2 cups diced celery
- 2 apples, cored and chopped
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- Kosher salt and freshly ground pepper
- 3 cups chicken broth
- 2 eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 16 cups cubed stale country white bread
Directions:
- Preheat the oven to 375°F.
- Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage, and thyme; season with salt and pepper. Cook for 5 minutes, then add the chicken broth and bring to a simmer.
- Meanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss.
- Butter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter.
- Cover with foil and bake for 30 minutes, then uncover and bake until golden, about 20 more minutes.
Air Fryer Sausage
Air Fryer Sausage Stuffing
Looking for a smaller recipe or a simplified method, this air fryer sausage stuffing checks both boxes. The entire dish comes together quick, making this the perfect speedy, small-batch stuffing for Thanksgiving plates. It also starts with sliced white bread that’s been toasted in the air fryer, followed by celery, garlic and fresh herbs like sage and thyme.
Ingredients:
- 8 ounces sliced country white bread (about 6 slices), cut into 1-inch cubes
- 4 tablespoons unsalted butter, plus more for the baking dish
- 8 ounces breakfast sausage (6 to 9 links), casings removed
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1 large shallot, finely diced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 1/2 cups low-sodium chicken broth
- 2 large eggs
Special equipment: a 3.5-quart air fryer; a 6-by-3-inch round baking dish
Directions:
- Preheat a 3.5-quart air fryer to 275 degrees F. Add the bread cubes to the air-fryer basket (it’s okay if they’re not in a single layer). Air-fry until completely dry and lightly golden, tossing halfway through, about 15 minutes.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until lightly browned and no longer pink, about 5 minutes. Add the celery, garlic, shallot, sage, thyme, 1 teaspoon salt, and several grinds of pepper. Continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Pour in the chicken broth and cook until warmed through, about 1 minute, using a wooden spoon to scrape any brown bits from the bottom of the pan. Remove from the heat.
- Whisk the eggs in a large bowl, then add the bread cubes and warm sausage mixture. Toss until the bread is nicely saturated and the mixture is well combined.
- Preheat the air fryer to 375 degrees F and butter a 6-by-3-inch round baking dish with butter. Transfer the stuffing mixture to the prepared baking dish and cover tightly with aluminum foil. Place the dish in the air-fryer basket, then air-fry until the stuffing is heated through and starting to brown at the edges, about 15 minutes. Remove the foil, then continue to cook until the top is crisp and deep golden brown, 8 to 10 minutes more. Let cool 5 minutes before serving.
Classic Gluten-Free
Classic Gluten-Free Stuffing
Gluten-free bread cubes are the only special ingredient you’ll need to pull off this classic stuffing recipe. Sauteed celery, onions and a generous dose of herbs produce the savory results you’re used to tasting.
Ingredients:
- 8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
- 2 cups turkey or chicken stock
- 3 large eggs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 ribs celery, diced
- 1 large onion, diced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground black pepper
Directions:
- Preheat the oven to 425°F. Put the bread cubes in a large bowl.
- Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large sauté pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage, and thyme and cook, stirring, until they release their fragrance, about 1 minute.
- Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly.
- Cover the casserole pan with foil. Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more.
Vegan
Vegan Stuffing
All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, the earthy flavor makes it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.
Ingredients:
- 4 tablespoons olive oil, plus more for greasing the baking dish
- 2 bags green tea
- 1 large onion, chopped
- 2 stalks celery, chopped
- 8 ounces sliced mushrooms
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 16 cups stale, 1-inch cubed white bread (about 1 pound)
- 1/4 cup chopped fresh parsley
Directions:
- Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with oil. Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags.
- Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes.
- Add the mushrooms, sage, thyme, 1 1/2 teaspoons salt, and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes.
- Add the brewed green tea, then bring to a simmer and remove from heat.
- Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish.
- Drizzle with the remaining 1 tablespoon oil. Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.
Cast Iron Oyster Cornbread
Cast Iron Oyster Cornbread Stuffing
This recipe is the perfect way to incorporate these typically overlooked gems from the traditional Thanksgiving spread. This recipe also pays homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
Ingredients:
- 1 pan cornbread, crumbled
- 1 pint of shucked oysters, drained and chopped
- 1/2 cup butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, melt the butter and sauté the onion and celery until tender.
- In a large bowl, combine the crumbled cornbread, oysters, sautéed vegetables, chicken broth, thyme, salt, and pepper. Mix well.
- Transfer to a greased cast-iron skillet and bake for 30-35 minutes until golden brown.
Brioche Pear & Sausage
Brioche Pear and Sausage With Almond Stuffing
Try this savory yet sweet stuffing for a mix of light, fluffy bread, hearty sausage and lots of Italian seasonings like sage, thyme and parsley.
Ingredients:
- 1 loaf brioche, cubed
- 1 pound Italian sausage, cooked and crumbled
- 2 pears, peeled and diced
- 1/2 cup sliced almonds
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 teaspoon dried sage
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, cook the sausage until browned. Remove and set aside.
- In the same skillet, sauté the onion and celery until tender.
- In a large bowl, combine the brioche cubes, cooked sausage, pears, almonds, sautéed vegetables, chicken broth, sage, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.
Rosemary Focaccia & Pancetta
Rosemary Focaccia Stuffing with Pancetta
Cheese lovers everywhere will dive into this Italian-inspired stuffing. Cubes of fontina cheese add a creamy texture to herbed focaccia and salty pancetta.
Ingredients:
- 1 loaf rosemary focaccia, cubed
- 4 ounces pancetta, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, cook the pancetta until crispy. Remove and set aside.
- In the same skillet, sauté the onion and celery until tender.
- In a large bowl, combine the focaccia cubes, cooked pancetta, sautéed vegetables, chicken broth, rosemary, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.
Sausage, Apple & Walnut
Sausage Apple & Walnut Stuffing
This stuffing is crunchy, sweet, and savory, with a little kick from spicy sausage and garlic.
Ingredients:
- Extra-virgin olive oil
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- Kosher salt
- 3 cloves garlic, smashed and finely diced
- 1 pound spicy sausage, casing removed, broken up into bite-size chunks
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
- 1 cup apple cider
- 1/2 bunch sage, leaves finely chopped
- 3/4 cup coarsely chopped walnuts
- 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
- 2 to 3 cups chicken stock
Directions:
- Preheat the oven to 350°F.
- Coat a large sauté pan with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes.
- Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes.
- Sprinkle in the sage leaves and the walnuts and turn off the heat.
- Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt if needed.
- Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top. Remove from the oven and serve.
Cranberry, Pecan & Wild Rice
Cranberry Pecan and Rice Stuffing
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Ingredients:
- 4 tablespoons unsalted butter, plus more for the dish
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 3 cups cooked wild rice
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
- 2/3 cup toasted pecan pieces, chopped
- 1/2 cup dried cranberries
- 1/3 cup dried apricots, chopped
Directions:
- Preheat the oven to 350°F and butter a 2-quart baking dish.
- Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes.
- Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries, and apricots to the onion mixture and toss well. Season with salt and pepper.
- Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
Southern Style
Southern Style Stuffing
Made with herbed cornbread and salty bacon. It pairs perfectly with a lightly-seasoned turkey.
Ingredients:
- 1 pan cornbread, crumbled
- 8 slices white bread, toasted and cubed
- 1 sleeve saltine crackers, crushed
- 1/2 cup butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- 3 eggs, beaten
Directions:
- Preheat the oven to 350°F.
- In a large bowl, combine the crumbled cornbread, toasted bread cubes, and crushed saltine crackers.
- In a skillet, melt the butter and sauté the onion and celery until tender.
- Add the sautéed vegetables to the bread mixture. Stir in the chicken broth, sage, thyme, poultry seasoning, salt, and pepper.
- Add the beaten eggs and mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.
Butternut Mushroom
Butternut Mushroom Stuffing
This hearty stuffing is not only tasty, you can put it in the healthy-column, for diners who like to get an extra serving of veggies. Butternut squash, mushrooms, and collard greens are combined with spices and whole-grain bread for something on the healthier side.
Ingredients:
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 4 cups cubed bread
- 2 cups vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F.
- Toss the butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a large skillet, sauté the mushrooms, onion, and celery until tender.
- In a large bowl, combine the roasted squash, sautéed vegetables, bread cubes, vegetable broth, sage, thyme, salt, and pepper. Mix well.
- Transfer to a baking dish and bake at 350°F for 30 minutes until golden brown.
Tamale
Tamale Stuffing
This stuffing is filled with unique ingredients. Skip traditional stuffing vegetables and feature poblano chiles, chipotle chiles, and ripe plantains.
Ingredients:
- 12 tamales, crumbled
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1 cup chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large bowl, combine the crumbled tamales, corn, black beans, tomatoes, cilantro, chicken broth, cumin, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30 minutes until heated through.
Mushroom Sourdough
Mushroom Sourdough Stuffing
Adding porcini mushrooms provides earthy, rich flavors and also guarantees a moist stuffing.
Ingredients:
- 1 loaf sourdough bread, cubed
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, sauté the mushrooms, onion, and celery until tender.
- In a large bowl, combine the sourdough cubes, sautéed vegetables, vegetable broth, thyme, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.
Bacon Jalapeño
Bacon Jalapeño Stuffing
Stuffing goes Southwest with this recipe, which has a healthy dose of pepper jack cheese, chili powder, and jalapeños.
Ingredients:
- 8 cups cubed bread
- 1/2 pound bacon, cooked and crumbled
- 2 jalapenos, seeded and chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, cook the bacon until crispy. Remove and set aside.
- In the same skillet, sauté the jalapenos, onion, and celery until tender.
- In a large bowl, combine the bread cubes, cooked bacon, sautéed vegetables, chicken broth, oregano, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.
Chorizo Green Chile
Chorizo Green Chile Stuffing
This savory stuffing combines the rich, spicy flavors of chorizo with the mild heat of green chiles, creating a deliciously hearty side dish that’s perfect for any meal. Sautéed onions and celery adds a delightful crunch, while the cumin and chicken broth bring everything together.
Ingredients:
- 8 cups cubed bread
- 1 pound chorizo, cooked and crumbled
- 1 can (4 ounces) diced green chiles
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- In a large skillet, cook the chorizo until browned. Remove and set aside.
- In the same skillet, sauté the onion and celery until tender.
- In a large bowl, combine the bread cubes, cooked chorizo, green chiles, sautéed vegetables, chicken broth, cumin, salt, and pepper. Mix well.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown.