Sweet Onion Challah Stuffing
Baked in thin layer in a sheet pan, this nostalgic stuffing has plenty of deliciously crispy edges. When buying challah, look for a loaf that feels springy; when you poke it, the loaf should slowly bounce back to its original shape. The addition of orange juice adds a lightly sweet, floral flavor to this otherwise-traditional dish.
Vegetarian Wild Mushroom Sourdough Dressing
Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl.
Cornbread Dressing with Buttery Sage Croutons
This classic Southern stuffing has a custard-like texture that holds its shape on an overflowing Thanksgiving plate. White bread acts as a sponge absorbing all the flavorful liquid and aromatics. Toasting the bread in the skillet dries it out just enough to keep it from getting soggy.
Melted Leeks with Currants and Sage
Slowly cooking leeks in white wine with plenty of herbs and butter makes for a sweet and savory stuffing that perfectly compliments a poached and roasted turkey leg.
Sausage and Fennel Stuffing
Wedges of fennel and onion meet chunks of sweet Italian sausage in this textural, satisfying stuffing. A quick homemade sausage laced with red wine and fennel seeds is an optional upgrade for added flavor (see Notes).
Kish Family Two-Bread Stuffing
Top Chef winner Kristen Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.