Stuffing

Thanksgiving stuffing made from dried white bread, chopped onion, celery and various spices was traditionally used to fill turkeys, but has since evolved into an incredibly versatile and popular side dish. We love embellishing classic stuffing with pancetta, apples, chorizo and mushrooms. One of our favorite recipes calls for corn bread, prosciutto and plenty of brussels sprouts for a hearty, satisfying riff on this holiday staple. Or try Grace Parisi’s no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine’s guide to stuffing.

Most Recent

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.
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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.
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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.
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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.
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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).
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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.
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More Stuffing

Mushroom, Sourdough and Poblano Stuffing

The trick to make-ahead Thanksgiving stuffing is adding a little stock before reheating it. F&W’s Justin Chapple keeps the big day stress-free by baking his stuffing the day before and then reheating it just before serving. Justin brings the chilled stuffing to room temperature and drizzles it with 1/2 cup of stock, then covers it with foil and reheats it in a 375° oven for about 20 minutes, until hot. Slideshow: More Holiday Stuffing and Dressing Recipes
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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. Slideshow: More Stuffing and Dressing Recipes
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