Thanksgiving Stuffing Recipes and Dressings
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. The dish also gets a boost from a super simple homemade stock made from turkey wings and necks. It's a definite crowd-pleaser.
Chestnut Stuffing with Fennel
When Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. “My mom always used store-bought crumbs, and it became my job to doctor them up,” says Goin. “I’d just raid the spice cabinet and the first batches were a little crazy. But I figured out what I liked best.” This chestnut-laced stuffing with pancetta and fennel is adapted from Sunday Suppers at Lucques. The crispy olive oil-soaked bread cubes on top are especially delectable.
Gary Vaynerchuk’s mother, Tamara, makes Stove Top stuffing every Thanksgiving, and he proudly admits loving it. Its simplicity inspired this recipe by F&W’s Grace Parisi. Using homemade turkey stockgives it a rich flavor, but for a shortcut, use chicken broth instead.
Sausage-and-Apple Stuffing Bites
Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bites.
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.
Corn Bread Stuffing with Country Sausage
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
A mix of sautéed 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.
Bacon, Onion and Rye Bread Stuffing
Pumpkin Seed Bread Salad
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.
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.
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.
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.
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.
Smoky Chorizo Stuffing
Rather than traditional sausage stuffing, chef George Mendes of NYC’s Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Shiitake Mushroom and Fresh Herb Stuffing
Sourdough Rye Stuffing with Ham and Cheese
The stuffing can be assembled and refrigerated overnight. Bring to room temperature before baking.
Joanne Chang says, “A Chinese meal isn’t complete without rice; Thanksgiving isn’t complete without stuffing. This sticky-rice dressing combines the best of both worlds.” Chinese sausage makes the rice deliciously sweet and savory. Chang likes using the Kam Yen Jan brand, which has no MSG; look for it at Asian markets.
Corn Bread Stuffing with Shrimp and Andouille
Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing.
Corn Bread Stuffing with Bacon and Greens
Chef David Tanis grew up in the Midwest, with rich corn bread stuffing for Thanksgiving. He tweaks his mother's recipe by adding a smoky element. "She'd roll over if she saw the bacon," he says. But it's not critical to the stuffing, which also gets savory flavor from hearty kale, so you can leave it out.
Whole-Grain Stuffing with Mustard Greens, Mushrooms and Fontina
This wonderfully hearty stuffing can double as a vegetarian main dish for Thanksgiving. Just substitute mushroom broth or water for the chicken stock.
Sausage, Apple and Cranberry-Nut-Bread Dressing
Spiced Lamb-and-Rice Dressing with Chickpeas
Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette, always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a filling for grape leaves or halved zucchini.