Holiday Stuffings and Dressings
Corn Bread Stuffing with Country Sausage
The combination of mushrooms and sausage in this fantastic gluten-free stuffing is super-savory and comforting, making it a great addition to any Thanksgiving table.
Using homemade turkey stock gives this stuffing a rich flavor, but for a shortcut, use chicken broth instead.
Shiitake Mushroom and Fresh Herb Stuffing
Oyster Dressing "Grand-Mère"
Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.
Sourdough Rye Stuffing with Ham and Cheese
The stuffing can be assembled and refrigerated overnight. Bring to room temperature before baking.
Fig-and-Almond Bread Stuffing with Fennel
This stuffing is slightly sweet and fragrant, with plenty of herbs. There’s no meat in it, so it’s a little bit lighter and fresher-tasting than stuffings made with sausage.
Corn Bread Stuffing with Shrimp and Andouille
The shrimp and andouille sausage give this stuffing a Southern flair.
Smoky Chorizo Stuffing
Rather than traditional sausage stuffing, chef George Mendes serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Prosciutto-Bread Stuffing with Sausage
This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish.
Bacon, Onion and Rye Bread Stuffing
After tossing the ingredients and spreading them in a pan, chill the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that’s crisp on top and moist within.
Chestnut Stuffing with Fennel
This chestnut-laced stuffing with pancetta and fennel is adapted from chef Suzanne Goin’s Sunday Suppers at Lucques. The crispy olive oil-soaked bread cubes on top are especially delectable.
Corn Bread Dressing with Brussels Sprouts
This corn bread dressing includes plenty of brussels sprouts, so it’s like two classic Thanksgiving side dishes in one.
Wild Mushroom Whole Wheat Stuffing with Tarragon
In this bread stuffing, Barbara Lynch relies on thick-sliced bacon and a mix of wild mushrooms to provide the robust, earthy flavors she thinks belong in every stuffing.
Chinese sausage makes this sticky rice dressing deliciously sweet and savory. Joanne Chang likes using the Kam Yen Jan brand, which has no MSG; look for it at Asian markets.
Whole-Grain Stuffing with Apples, Sausage and Pecans
After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that’s crisp on top and moist within.
Mushroom-and-Chestnut Stuffing with Giblets
This rich and delicious make-ahead Mushroom-and-Chestnut Stuffing with Giblets from Anthony Bourdain gets flavor from fresh herbs.
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
A mix of sauteed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
Sausage, Apple and Cranberry-Nut-Bread Dressing
Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
Sourdough Stuffing with Sausage, Red Onion and Kale
Folding kale into this delicious and easy stuffing is a nice surprise, especially when you get crispy bites of it (as well as crunchy bits of sourdough) off the golden top.