11 Show-Stopping Thanksgiving Stuffing Recipes
Whether you call it stuffing or dressing, you know you want this classic side dish on your Thanksgiving table.
Stuffing is one of those Thanksgiving dishes that people have strong feelings about, and if your family is not going to be dissuaded from using supermarket bread cubes, we honestly get it. At the holidays, the heart wants what it wants, even when the brain knows there might be a tastier way.
But if you’re open to literally spicing it up a little, read on for some, well, out-of-the-box ideas. The following recipes are slightly more sophisticated versions of the tried-and-true herbed bread theme. Some use a sourdough loaf, one uses rye, and more than one uses rice as the starchy base. There’s oyster stuffing, stuffing with sausage, and cornbread-based stuffing. Some recipes use traditional herbs, and some go a little more out there with the spicing. Whichever direction you go, we’re sure your holiday guests will eat enough that they will feel a little stuffed themselves.
Pro tip: It’s tempting to put the stuffing inside the bird—it is called stuffing, after all. But it’s safest to cook the dressing in its own pan. Anything cooked inside the bird runs the risk of absorbing cooking juices. That’s delicious, but insulated inside the turkey, the stuffing might not get hot enough to be safe to eat.
Favorite Stuffing Recipes
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.
Oyster Stuffing with Chestnuts and Chinese Sausage
Portland caterer Mona Johnson’s Cantonese grandparents served this stuffing every Thanksgiving, and it graces her family’s table to this day. If you’re not a fan of oysters, leave them out and double the mushrooms. And if you can’t find the Chinese sausage, skip it and double the bacon.
Buttermilk Cornbread Stuffing
If you’re juggling turkey and stuffing in one (small) oven, make the stuffing first, then reheat it while the turkey rests before carving.
Cornbread Stuffing with Sage and Dried Fruits
You can buy cornbread, but we prefer to use homemade muffins with fresh corn kernals for added sweetness and flavor.
Mushroom and Leek Stuffing
Vegetarians and meat eaters love this stuffing loaded with dark earthy mushrooms. Mushrooms are lightly sautéed with garlic, leeks, and celery before baking for a stuffing that comes out of the oven cooked to tasty perfection.
Wild Mushroom and Butternut Squash Bread Pudding
Cheesy, eggy, delicious! This rich version of stuffing can also stand in as a vegetarian main dish.
Pearl Onion and Celery Stuffing with Juniper and Garlic
Juniper berries (used to make gin) give this stuffing an unexpected woodsy quality. Perfect for fall.
Thai-Style Sausage and Rice Dressing
Chef Thanawat Bates brings a taste of Thailand to stuffing and adds cubed sourdough for a nod to this classic Thanksgiving side dish.
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