This blog post will uncover some of the classic Thanksgiving stuffing recipes to make this Thanksgiving holiday a memorable one for your guests.
Ah, Thanksgiving – the time of year when we feast like kings and queens, gobble down turkey, and try not to fall asleep in the middle of dessert. But let’s be real, as much as the turkey takes center stage, what’s Thanksgiving without the stuffing? You know, the dish that somehow magically disappears faster than the mashed potatoes?
In this article, we’re delving into the wonderful world of Thanksgiving stuffing recipes. Even if you’re a seasoned pro or a first-time cook, these classic stuffing ideas will have your guests asking for seconds… and probably thirds.
We’ll walk you through 23 classic Thanksgiving stuffing recipes, complete with ingredients and step-by-step instructions. So, grab your apron, and let’s get stuffing (pun intended)..
23 CLASSIC THANKSGIVING STUFFING RECIPES
1. Traditional Bread Stuffing
Let’s kick things off with the classic of classics – bread stuffing. Simple, comforting, and oh-so-delicious, this stuffing is the backbone of any Thanksgiving feast.
Ingredients:
12 cups of cubed bread (a mix of white and whole wheat works great)
1 cup of butter (the more, the merrier)
2 cups of chopped onions (because who doesn’t love onions?)
2 cups of chopped celery
1 tablespoon of fresh thyme (fancy, right?)
1 tablespoon of fresh sage
2 eggs (lightly beaten)
1 teaspoon of salt
1/2 teaspoon of black pepper
2 1/2 cups of chicken or vegetable broth
Preparation:
Start by toasting the bread cubes in the oven at 350°F for about 15 minutes until they’re golden brown and crispy. (Try not to snack on them too much!)
In a large skillet, melt the butter over medium heat. Add the onions and celery, and sauté until soft and fragrant – about 10 minutes.
Stir in the fresh herbs (thyme and sage), salt, and pepper.
In a large bowl, mix the toasted bread cubes with the cooked vegetables. Pour in the broth and eggs and give it all a good stir.
Transfer to a greased baking dish, cover with foil, and bake at 350°F for 30 minutes. Then, remove the foil and bake for another 15 minutes until it’s golden and crispy on top.
2. Sausage Stuffing
Because, let’s be honest, everything’s better with sausage. This stuffing is savory, hearty, and perfect for those who like a little extra meat in their meal.
Ingredients:
1 pound of sausage (your choice – sweet, spicy, or mild)
8 cups of cubed sourdough bread
1/2 cup of butter (yes, more butter!)
1 cup of chopped onions
1 cup of chopped celery
1/2 teaspoon of salt
1 teaspoon of dried sage
1 teaspoon of dried thyme
1/2 teaspoon of black pepper
2 cups of chicken broth
Preparation:
Brown the sausage in a large skillet over medium heat, breaking it up into little bits as it cooks. Once browned, set aside (and resist the urge to eat it straight from the pan).
In the same pan, melt the butter and sauté the onions and celery until soft.
Toss in the dried herbs, salt, and pepper.
In a large bowl, combine the cubed sourdough bread, sausage, and vegetable mixture.
Pour in the chicken broth and stir until the bread is nicely moistened but not soggy.
Transfer to a baking dish, cover with foil, and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 15 minutes to get that crispy top.
3. Cornbread Stuffing
For those who like a little sweetness with their savory, cornbread stuffing is the way to go. It’s got a soft, crumbly texture and adds a delightful twist to the traditional stuffing recipe.
Ingredients:
6 cups of crumbled cornbread (store-bought or homemade, no judgment here)
1/2 cup of butter (are you sensing a theme with the butter?)
1 1/2 cups of chopped onions
1 cup of chopped celery
2 cups of chicken broth
1 tablespoon of fresh sage
1 tablespoon of fresh thyme
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Preparation:
Preheat your oven to 350°F. Crumble the cornbread and let it sit out for a bit to dry. You don’t want it too soft!
In a skillet, melt the butter and sauté the onions and celery until tender.
Stir in the herbs, salt, and pepper.
In a large bowl, mix the crumbled cornbread with the sautéed veggies. Pour in the chicken broth and stir until it’s all combined.
Spoon the mixture into a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes to crisp it up.
Bonus points if you serve this alongside a big dollop of cranberry sauce!
4. Wild Rice and Mushroom Stuffing
For the adventurous eaters out there, this gluten-free alternative swaps out bread for wild rice and adds earthy mushrooms to the mix. Fancy, huh?
Ingredients:
2 cups of cooked wild rice
1/2 pound of mushrooms (any variety will do)
1 cup of chopped onions
1 cup of chopped celery
1/4 cup of olive oil (for a change from butter!)
1 tablespoon of fresh parsley
1 tablespoon of fresh thyme
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 1/2 cups of vegetable broth
Preparation:
Cook the wild rice according to package instructions and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and mushrooms, sautéing until they’re soft and golden.
Stir in the fresh parsley, thyme, salt, and pepper.
In a large mixing bowl, combine the wild rice with the sautéed veggies.
Pour in the vegetable broth and stir until everything is well combined.
Transfer the mixture to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes for a bit of crunch.
Congratulations – you’ve just made the classiest stuffing on the block!
5. Apple and Sage Stuffing
This recipe adds a sweet and fragrant twist with apples and fresh sage. It’s basically like fall in a casserole dish.
Ingredients:
10 cups of cubed bread
2 apples (peeled and diced – yes, I’m asking you to peel them)
1/2 cup of butter
1 1/2 cups of chopped onions
1 cup of chopped celery
2 cups of chicken broth
1 tablespoon of fresh sage
1 teaspoon of salt
1/2 teaspoon of black pepper
Preparation:
Toast the bread cubes in the oven at 350°F until crispy.
Sauté onions and celery in butter until tender, then toss in the diced apples and cook for 5 more minutes.
Stir in fresh sage, salt, and pepper, then combine with bread cubes.
Pour in the broth, mix well, and bake at 350°F for 30 minutes, covered. Uncover and bake for an additional 10 minutes for a crisp top.
6. Bacon and Leek Stuffing
Because if there’s one thing bacon can’t make better, I haven’t found it yet.
Ingredients:
8 cups of cubed bread
1/2 pound of bacon (cut into bits)
1 cup of chopped leeks (cleaned, unless you like dirt)
1 cup of chopped onions
1/2 cup of butter
1 tablespoon of fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Fry the bacon until crispy, then set aside. Try not to eat half of it while cooking.
Sauté the leeks and onions in bacon fat until tender (yep, we’re using the bacon fat here).
Stir in thyme, salt, and pepper. Combine with the bread cubes and add the broth.
Stir in the bacon bits, then bake at 350°F for 30 minutes.
7. Cranberry and Pecan Stuffing
For the crowd that enjoys a little sweet and a little crunch, cranberries and pecans make this stuffing sing like a holiday carol.
Ingredients:
8 cups of cubed bread
1/2 cup of butter
1 cup of chopped onions
1 cup of chopped celery
1/2 cup of dried cranberries
1/2 cup of chopped pecans
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Toast the bread cubes and toss them in a large bowl.
Sauté onions and celery in butter until soft, then stir in cranberries and pecans.
Mix everything with the bread cubes, season with salt and pepper, and add broth.
Bake at 350°F for 30 minutes, covered, and another 10 minutes uncovered.
It’s sweet, it’s crunchy, it’s festive, and it’s gone in 60 seconds.
8. Chorizo Cornbread Stuffing
This stuffing brings the heat – in a good way – with spicy chorizo and crumbly cornbread. Your turkey might get jealous.
Ingredients:
6 cups of crumbled cornbread
1 cup of chopped onions
1 cup of chopped bell peppers
1/2 pound of chorizo (crumbled)
1 teaspoon of cumin
1/2 cup of butter
1 teaspoon of chili powder
1 1/2 cups of chicken broth
Preparation:
Cook the chorizo in a skillet until browned. Drain the fat (or don’t, who am I to judge?).
Sauté the onions and bell peppers in butter, then toss in cumin and chili powder.
Mix everything with the cornbread and pour in the chicken broth.
Bake at 350°F for 30 minutes and serve while it’s hot and spicy!
9. Sourdough and Herb Stuffing
This one’s for the sophisticated palate – tangy sourdough, fresh herbs, and lots of butter. You’ll feel like you’re dining at a fancy Thanksgiving restaurant.
Ingredients:
8 cups of cubed sourdough bread
1 cup of chopped onions
1 cup of chopped celery
2 tablespoons of fresh parsley
1 tablespoon of fresh rosemary
1 tablespoon of fresh thyme
1/2 cup of butter
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Toast the sourdough cubes until golden (sourdough likes to show off).
Sauté the onions and celery in butter, then stir in the fresh herbs.
Combine with the bread cubes, pour in the broth, and bake at 350°F for 30 minutes.
This is stuffing for the foodie in your family – you know the one.
10. Butternut Squash and Sage Stuffing
Because sometimes, you need to throw some veggies into the mix to feel better about all the pie you’re going to eat later.
Ingredients:
6 cups of cubed bread
2 cups of cubed butternut squash (peeled, unless you like surprises)
1/2 cup of butter
1 cup of chopped onions
2 cups of chicken broth
1 tablespoon of fresh sage
1 teaspoon of salt
1/2 teaspoon of black pepper
Preparation:
Roast the butternut squash cubes at 400°F for about 25 minutes, until soft.
Sauté onions in butter until tender, then stir in fresh sage, salt, and pepper.
Mix everything with the bread cubes, add the broth, and bake at 350°F for 30 minutes.
It’s healthy and delicious – yes, you can have both!
11. Garlic and Parmesan Stuffing
Who doesn’t want a little garlic and cheese in their Thanksgiving stuffing? If someone says “no,” remove them from your guest list.
Ingredients:
8 cups of cubed bread
1/2 cup of butter
4 cloves of garlic (minced)
1 cup of grated Parmesan cheese
1/2 cup of chopped parsley
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Sauté the garlic in butter (the kitchen should smell like a pizza joint at this point).
Toss the garlic butter with the bread cubes, then stir in Parmesan and parsley.
Pour in the broth, mix well, and bake at 350°F for 30 minutes.
12. Chestnut Stuffing
If you’ve never had chestnuts before, now’s your chance. This stuffing adds a rich, nutty flavor that will make you feel fancy AF.
Ingredients:
1 cup of roasted chestnuts (peeled and chopped)
1/2 cup of butter
1 cup of chopped onions
1 cup of chopped celery
8 cups of cubed bread
1 tablespoon of fresh sage
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Toast the bread cubes in the oven (because crispy bread is always better).
Sauté onions and celery in butter, then stir in sage, salt, and pepper.
Mix in the chestnuts and combine everything with the bread cubes.
Add the broth, stir it all together, and bake at 350°F for 30 minutes.
13. Sausage and Cornbread Stuffing
Two words: sausage. Cornbread. Enough said.
Ingredients:
6 cups of crumbled cornbread
1/2 pound of sausage (your choice of flavor)
1 cup of chopped onions
1 cup of chopped celery
1/2 cup of butter
1 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of chicken broth
Preparation:
Brown the sausage in a skillet and set aside.
Sauté onions and celery in butter, then mix with the sausage and crumbled cornbread.
Pour in the broth, stir well, and bake at 350°F for 30 minutes.
14. Mushroom and Wild Rice Stuffing
For those looking for something hearty, earthy, and a little bit fancy, mushroom and wild rice stuffing adds that gourmet touch. Plus, it’s gluten-free, so everyone can get in on the fun.
Ingredients:
2 cups of wild rice (cooked)
1/2 pound of mushrooms (sliced)
1 cup of chopped onions
1 cup of chopped celery
1/2 cup of butter
1 tablespoon of fresh thyme
2 cups of chicken broth
1 teaspoon of salt
1/2 teaspoon of black pepper
Preparation:
Cook the wild rice according to package instructions (yes, you have to read them).
Sauté onions, celery, and mushrooms in butter until tender. Stir in thyme, salt, and pepper.
Mix everything together and pour in the chicken broth.
Bake at 350°F for 30 minutes.
It’s rustic, it’s filling, and it’s going to make you question why we bother with turkey at all.
15. Cornbread and Sausage Stuffing
Cornbread gets a second showing because it’s just that good. This stuffing is for when you want to bring a little Southern comfort to the Thanksgiving table.
Ingredients:
6 cups of crumbled cornbread
1/2 pound of sausage (any type, but spicy is always a good idea)
1 cup of chopped onions
1 cup of chopped bell peppers
1/2 cup of butter
1 teaspoon of paprika
1 teaspoon of garlic powder
1 1/2 cups of chicken broth
Preparation:
Brown the sausage in a skillet and drain excess fat (or not, I won’t judge).
Sauté onions and bell peppers in butter, then stir in paprika and garlic powder.
Combine sausage and veggies with the crumbled cornbread and pour in the broth.
Bake at 350°F for 30 minutes.
It’s spicy, its savory, and it’s the stuffing everyone’s going to ask for next year.
16. Brie and Cranberry Stuffing
For those who appreciate the finer things in life, this brie and cranberry Thanksgiving stuffing is all about luxury. It’s sweet, creamy, and rich, just like your aunt after the inheritance.
Ingredients:
8 cups of cubed bread
1/2 cup of butter
1 cup of chopped onions
1/2 cup of dried cranberries
1 wheel of brie (cubed)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Toast the bread cubes in the oven at 350°F until golden.
Sauté onions in butter, then stir in the cranberries.
Toss the onions, cranberries, and cubed brie with the bread cubes, and season with salt and pepper.
Pour in the broth and bake at 350°F for 30 minutes.
It’s rich, gooey, and might just upstage your holiday cheese platter.
17. Maple and Bacon Cornbread Stuffing
When you combine the sweet goodness of maple syrup with the savory crisp of bacon, you’ve officially won Thanksgiving. Prepare to be everyone’s favorite person.
Ingredients:
6 cups of crumbled cornbread
1/2 pound of bacon (cooked and crumbled)
1/2 cup of butter
1 cup of chopped onions
1/2 cup of maple syrup
1 teaspoon of fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Cook the bacon and try not to eat it all before adding it to the stuffing.
Sauté onions in butter, then stir in maple syrup and thyme.
Combine with the crumbled cornbread and bacon, pour in the broth, and bake at 350°F for 30 minutes.
18. Sweet Potato and Pecan Stuffing
For the sweet-tooth crowd who thinks dessert should come with dinner, this sweet potato and pecan stuffing will have them convinced that you’re a culinary genius.
Ingredients:
6 cups of cubed bread
2 cups of diced sweet potatoes (peeled)
1/2 cup of butter
1 cup of chopped onions
1/2 cup of chopped pecans
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1 1/2 cups of chicken broth
Preparation:
Roast the diced sweet potatoes at 400°F for 25 minutes, until soft.
Sauté onions in butter, then stir in the pecans, cinnamon, and nutmeg.
Mix everything with the bread cubes, pour in the broth, and bake at 350°F for 30 minutes.
It’s basically like having pie for dinner, which is why it’s brilliant.
19. Italian Sausage and Parmesan Stuffing
When you want your Thanksgiving stuffing to have that mamma mia flair, this Italian sausage and Parmesan combo will do the trick. Pass the wine!
Ingredients:
8 cups of cubed bread
1/2 pound of Italian sausage (crumbled)
1/2 cup of butter
1 cup of chopped onions
1/2 cup of grated Parmesan
1 tablespoon of fresh basil
1 teaspoon of garlic powder
1/2 teaspoon of salt
1 1/2 cups of chicken broth
Preparation:
Brown the Italian sausage and set it aside.
Sauté the onions in butter, then stir in garlic powder and fresh basil.
Mix everything with the bread cubes, stir in the Parmesan, and pour in the broth.
Bake at 350°F for 30 minutes, covered.
20. Cornbread and Jalapeño Stuffing
For those who believe that everything – even Thanksgiving stuffing – should have a little heat, this cornbread and jalapeño stuffing will fire things up.
Ingredients:
6 cups of crumbled cornbread
2 jalapeños (seeded and chopped)
1 cup of chopped onions
1 teaspoon of cumin
1/2 cup of butter
1 teaspoon of chili powder
1 1/2 cups of chicken broth
Preparation:
Sauté the onions and jalapeños in butter until softened.
Stir in the cumin and chili powder, then toss everything with the crumbled cornbread.
Add the broth and bake at 350°F for 30 minutes.
21. Oyster Stuffing
This one’s for the seafood lovers out there. If you think adding oysters to stuffing sounds weird, wait until you taste it – it’s a coastal Thanksgiving dream come true.
Ingredients:
1 pint of fresh oysters (chopped)
1/2 cup of butter
1 cup of chopped onions
1 cup of chopped celery
8 cups of cubed bread
1 teaspoon of fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Sauté the onions and celery in butter until soft.
Stir in the oysters, thyme, salt, and pepper, and cook for a few minutes until the oysters are just cooked through.
Toss with the bread cubes, add the broth, and bake at 350°F for 30 minutes.
22. Chestnut and Sage Stuffing
We’re doubling down on chestnuts here because they’re the unsung heroes of fall flavors. With fresh sage, this stuffing is earthy, savory, and just a bit nutty.
Ingredients:
1 cup of roasted chestnuts (peeled and chopped)
1/2 cup of butter
1 cup of chopped onions
1 tablespoon of fresh sage
8 cups of cubed bread
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of chicken broth
Preparation:
Toast the bread cubes (again, crispy bread wins every time).
Sauté onions in butter, then stir in chestnuts and fresh sage.
Mix everything together, pour in the broth, and bake at 350°F for 30 minutes.
The perfect stuffing for anyone who prefers to go nuts over dessert and dinner.
23. Vegetarian Mushroom and Walnut Stuffing
Finally, a meatless option that still packs a punch. The mushrooms give it a hearty flavor, and the walnuts bring the crunch. Even your carnivorous relatives will be sneaking seconds.
Ingredients:
8 cups of cubed bread
1 pound of mushrooms (sliced)
1/2 cup of walnuts (chopped)
1 cup of chopped onions
1 tablespoon of fresh thyme
1/2 cup of butter
1 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of vegetable broth
Preparation:
Sauté mushrooms and onions in butter until soft and fragrant.
Stir in walnuts, thyme, salt, and pepper, letting it all combine into a glorious savory mix.
Toss everything with the bread cubes and pour in the vegetable broth.
Bake at 350°F for 30 minutes, and revel in the fact that this stuffing holds its own without needing any meat.
Even if you go for the traditional bread stuffing, the sausage-packed goodness, the sweet cornbread twist, or the fancy wild rice and mushroom option, these Thanksgiving stuffing recipes will surely become holiday favorites.
So, what are you waiting for? Roll up your sleeves, get that oven preheated, and prepare to make your stuffing the true star of Thanksgiving. Just be sure to save some for yourself, because once everyone gets a taste, leftovers are NOT guaranteed!
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