Sausage Stuffing Recipes
Thyme, sage and sausage make this classic bread stuffing as flavorful as it is simple.
Rather than traditional sausage dressing, chef George Mendes serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she adds it to this dressing; the fennel seed in the sausage truly elevates the dish.
This grain-based stuffing combines Wisconsin wild rice with rich Italian sausage and Shiitake mushrooms.
Toasted prosciutto bread, pancetta and Parmesan cheese add a savory Italian twist.
Oysters give this side dish a uniquely delicious texture as well as flavor.
This whole grain stuffing showcases the traditional fall flavors of apples and pecans.
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Corn Bread Stuffing Recipes
Oregano and roasted poblano chiles add flavor and spice to this corn bread stuffing, which can be made two days in advance and refrigerated.
Michael Symon bakes his squash stuffing in a muffin tin so it cooks relatively quickly and makes perfect individual portions. The cornbread, his mother-in-law’s recipe, is mixed with bits of bacon and pureed squash for a sweet and smoky flavor.