When you think about Thanksgiving, stuffing often comes to mind as an essential side that can make or break your meal. You might be surprised to discover how versatile stuffing can be, with options ranging from the classic Herb Stuffing to creative blends like Sausage and Apple. Each recipe brings its own unique flavor profile that can enhance your holiday table. Curious about which stuffing will steal the show this year? Let's investigate five standout recipes that promise to impress your guests and complement that perfectly roasted turkey.
Classic Herb Stuffing

Classic Herb Stuffing is a beloved staple of Thanksgiving dinner, known for its comforting flavors and delightful aromas. This traditional recipe combines bread cubes with fresh herbs, onions, and celery, creating a savory dish that pairs perfectly with turkey and gravy. Whether baked inside the turkey or served on the side, this stuffing will surely be a hit at your holiday table.
Ingredients:
- 1 loaf of day-old bread (white or whole wheat), cubed
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/2 cup unsalted butter
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten (optional)
Instructions:
Begin by preheating your oven to 350°F (175°C). In a large skillet, melt the butter over medium heat and sauté the chopped onions and celery until they're soft and translucent, about 5-7 minutes.
In a large mixing bowl, combine the cubed bread, sautéed vegetables, fresh herbs, salt, and pepper. Pour in the broth gradually, mixing until the bread is evenly moistened. If using, stir in the beaten egg for added richness.
Transfer the stuffing mixture to a greased baking dish, cover it with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Extra Tips:
For the best flavor, use a mix of fresh herbs and feel free to experiment with additional ingredients like sautéed mushrooms or diced apples to add a unique twist.
If you prefer a moister stuffing, you can add more broth or butter as needed. To achieve a crispy top while keeping the inside moist, consider removing the foil during the final 15 minutes of baking.
Ultimately, letting the stuffing rest for a few minutes before serving will help it set slightly, making it easier to scoop. Enjoy your delicious Classic Herb Stuffing!
Sausage and Apple Stuffing

Sausage and Apple Stuffing is a delightful twist on traditional stuffing, combining savory sausage with sweet apples and aromatic herbs. This dish is perfect for Thanksgiving or any festive gathering, providing a rich blend of flavors and textures that will complement your turkey or main dish beautifully.
The ingredients meld together to create a warm, comforting side that's sure to impress your guests and leave them asking for seconds.
Ingredients:
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 apples, peeled and diced (preferably Granny Smith or Honeycrisp)
- 4 cups cubed bread (preferably a mix of white and whole grain)
- 1 cup chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup dried cranberries (optional)
- 2 tablespoons unsalted butter
To prepare the Sausage and Apple Stuffing, start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, melt the butter and add the sausage. Cook until browned, breaking it apart as it cooks.
Once the sausage is browned, add the chopped onion and celery, cooking until softened. Stir in the diced apples and cook for an additional 2-3 minutes.
In a large bowl, combine the bread cubes, cooked sausage mixture, chicken broth, dried herbs, salt, pepper, parsley, and cranberries if using. Mix well to guarantee the bread absorbs the flavors.
Transfer the stuffing to a greased baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
For the best results, consider using a mix of different bread types to improve the flavor and texture of your stuffing. Make certain to dry out the bread cubes slightly before mixing them in; you can do this by leaving them out overnight or toasting them lightly in the oven.
Feel free to adjust the amount of sausage or apples based on your taste preferences, and don't hesitate to add additional spices or herbs to personalize the dish.
Finally, this stuffing can be prepared a day in advance and stored in the refrigerator; just bake it the day of your gathering for a stress-free meal.
Cornbread and Chorizo Stuffing

Cornbread and Chorizo Stuffing is a festive twist on traditional stuffing that combines the sweet, crumbly texture of cornbread with the spicy, savory flavors of chorizo sausage. This dish brings a delightful depth to your Thanksgiving meal, providing a perfect complement to turkey and gravy.
The combination of herbs, spices, and the rich taste of chorizo makes this stuffing a crowd-pleaser that will have everyone reaching for seconds.
Ingredients:
- 1 pound chorizo sausage, casings removed
- 1/2 cup unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 8 cups cornbread, cubed and dried
- 2 cups chicken broth
- 1/4 cup fresh parsley, chopped
- Salt to taste
Cooking Instructions:
In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it into small pieces as it cooks.
Remove the chorizo from the skillet and set aside, leaving the drippings in the pan. Add the butter, onion, celery, and garlic to the pan and sauté until the vegetables are soft and translucent.
Stir in the thyme, sage, and black pepper, then add the cornbread cubes and cooked chorizo back to the skillet. Pour in the chicken broth and mix well until the bread is moistened.
Transfer the mixture to a greased baking dish and cover with foil. Bake at 350°F (175°C) for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Garnish with fresh parsley before serving.
Extra Tips:
To improve the flavor of your Cornbread and Chorizo Stuffing, consider using homemade cornbread for a fresher taste.
If you prefer a spicier stuffing, opt for a spicier chorizo or add some crushed red pepper flakes.
Feel free to customize the recipe by adding sautéed mushrooms or nuts for added texture.
Make sure to let the stuffing cool slightly before serving, as this will help the flavors meld together even more beautifully.
If you're preparing this dish ahead of time, you can assemble it the night before and simply bake it before your Thanksgiving meal.
Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing is a delightful and hearty dish that adds a unique twist to your Thanksgiving table. This stuffing combines the nutty flavor of wild rice with the earthy taste of mushrooms, resulting in a savory accompaniment that pairs beautifully with turkey or any roasted meat.
The addition of aromatic herbs and vegetables raises the dish, making it not only a filling option but also a flavorful one. This recipe is perfect for those looking to break away from traditional bread-based stuffing and investigate a gluten-free alternative that still delivers on taste and texture.
Ingredients:
- 1 cup wild rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley, chopped
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup dried cranberries (optional)
Cooking Instructions:
Start by rinsing the wild rice under cold water, then combine it with the vegetable broth in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
Meanwhile, heat the olive oil in a skillet over medium heat and sauté the onion until translucent. Add the garlic and mushrooms, cooking until the mushrooms are soft. Stir in the thyme, sage, salt, and pepper.
Once the wild rice is finished, combine it with the sautéed mixture in a large bowl, then fold in the parsley, walnuts, and cranberries if using. Mix until all ingredients are well incorporated.
Extra Tips:
For an even deeper flavor, consider using a mix of wild mushrooms such as shiitake, cremini, and portobello. You can also improve the dish by adding sautéed celery or carrots for more texture and flavor.
If you want to make the stuffing ahead of time, you can prepare it a day in advance and store it in the refrigerator. Just reheat it gently in the oven before serving, adding a splash of vegetable broth if it seems dry.
Enjoy this wild rice and mushroom stuffing as a deliciously unique addition to your Thanksgiving feast!
Cranberry Pecan Stuffing

Cranberry Pecan Stuffing is a delightful twist on traditional stuffing that combines the sweetness of cranberries with the rich, nutty flavor of pecans. This recipe is perfect for Thanksgiving or any festive gathering, offering a burst of flavor and texture that complements roasted turkey beautifully.
With a mix of fresh herbs and savory vegetables, this stuffing is sure to impress your guests and enhance your holiday meal.
Ingredients:
- 1 loaf of crusty bread, cubed
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions:
Begin by preheating your oven to 350°F (175°C).
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
In a large mixing bowl, combine the cubed bread, chopped pecans, dried cranberries, sautéed vegetables, parsley, sage, thyme, salt, and pepper. Pour the broth over the mixture and gently toss until the bread is evenly moistened.
Transfer the stuffing to a greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Extra Tips:
For added depth of flavor, consider toasting the pecans in the oven for a few minutes before chopping them.
You can also customize this recipe by incorporating other dried fruits like apricots or using different nuts such as walnuts.
If you prefer a denser stuffing, use less broth; for a moister stuffing, add more. This dish can be made ahead of time and stored in the refrigerator before baking, making it a convenient choice for busy holiday preparations.