Best 9 Basic Stuffing Recipes

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Have you ever wondered what makes the perfect stuffing? Is it the aromatic herbs, the savory sausage, or the tender texture of the bread? Whatever your preference, you're sure to find a stuffing recipe in this comprehensive guide that will tantalize your taste buds. From classic bread stuffing to cornbread stuffing, vegetarian stuffing, and even gluten-free stuffing, we've got you covered. Each recipe is carefully crafted to complement your Thanksgiving turkey or chicken, ensuring a memorable and delicious holiday meal. So, whether you're a seasoned stuffing pro or a novice cook looking to impress, let's dive into these stuffing recipes and create a dish that will steal the show.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC BREAD STUFFING



Basic Bread Stuffing image

This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)

Provided by Stacky5

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

12 cups dry bread cubes
1 cup chopped onion
1 cup chopped celery
3 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1 cup melted real butter (not margarine)
1/2-1 cup hot chicken broth or 1/2-1 cup turkey broth, to moisten

Steps:

  • Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
  • Stuff into the cavity of the turkey before roasting, if desired.
  • OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
  • NOTE: Allow 1 cup stuffing for each pound of poultry.

BASIC STUFFING BALLS WITH VARIATIONS



Basic Stuffing Balls With Variations image

These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

Provided by foodtvfan

Categories     < 60 Mins

Time 40m

Yield 8 stuffing balls, 8 serving(s)

Number Of Ingredients 10

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
  • Heat butter or margarine in a large skillet.
  • Add onion and celery and sauté gently until soft.
  • Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
  • Shape mixture into 8 balls. Dampen hands with cold water if necessary.
  • Place stuffing balls on prepared baking sheet.
  • Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

BASIC BREAD STUFFING



Basic Bread Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 9

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g

BASIC YANKEE BREAD STUFFING



Basic Yankee Bread Stuffing image

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

Provided by KRKing911

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  • Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield about 10 cups

Number Of Ingredients 11

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

Steps:

  • In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
  • When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams

BASIC BREAD STUFFING



Basic Bread Stuffing image

This is a basic bread stuffing for a 12 pound turkey; it also includes seven variations. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Yield 12

Number Of Ingredients 6

2 ½ cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
¼ cup egg substitute
salt and pepper to taste

Steps:

  • In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
  • In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
  • Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
  • Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.7 g, Cholesterol 0.1 mg, Fat 1.1 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 164.7 mg, Sugar 2.4 g

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by James Beard

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Fall     Parsley     House & Garden     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for a 10-pound bird

Number Of Ingredients 7

1/2 pound (or more) butter
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh bread crumbs, crusts and all
1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
  • Herb Variations:
  • Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
  • 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
  • 2. Sage. Use with discretion, or it smothers all other flavors.
  • 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
  • 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
  • Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
  • Additives for Basic Bread Stuffing:
  • You will have to reduce the amount of crumbs, depending upon the quantity of additive.
  • 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
  • 2. 1 cup or more toasted salted filberts.
  • 3. 1 cup or more toasted unbalanced almonds.
  • 4. 1 cup or more salted pecan halves.
  • 5. 1 1/2 to 2 cups toasted walnut halves.
  • 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
  • 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
  • 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
  • 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

BASIC YUMMY STUFFING



Basic Yummy Stuffing image

This basic Thanksgiving stuffing is flavored with oysters (adjust the amount to taste) and prepared in a baking dish.

Provided by LISA BALLS

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 1h

Yield 10

Number Of Ingredients 7

¼ cup butter
3 stalks celery, chopped
1 onion, chopped
1 (8 ounce) can oysters
1 ½ teaspoons poultry seasoning
1 (1 pound) loaf day-old bread, torn into small pieces
½ cup turkey drippings

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
  • When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.

Nutrition Facts : Calories 276 calories, Carbohydrate 25.4 g, Cholesterol 35 mg, Fat 16.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 377 mg, Sugar 2.6 g

BASIC MICROWAVE STUFFING



Basic Microwave Stuffing image

Number Of Ingredients 5

1 1/4 cups broth, fruit juice, or water
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup butter or margarine
3 cups cornbread or seasoned stuffing mix

Steps:

  • 1. Place the broth, fruit juice, or water; celery; onion; and butter or margarine in a 2-quart microwave-safe casserole dish. Cover and heat on high (100-percent) power for 4 minutes, or until boiling. (Note that cooking times may have to be increased or decreased, depending on the power of your microwave.) 2. Remove the casserole from the microwave oven and stir in the stuffing mix. Cover and let stand for 5 minutes. 3. Return the casserole to the oven and heat on high (100-percent) power for 1 minute, or until the liquid has been absorbed and the stuffing is hot. Fluff with a fork before serving.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your stuffing taste better.
  • Don't overstuff the turkey. A good rule of thumb is to use about 1 cup of stuffing per pound of turkey.
  • Bake the turkey at a high temperature for a short amount of time. This will help to keep the stuffing moist and prevent it from becoming dry.
  • Let the turkey rest for 10-15 minutes before carving. This will allow the juices to redistribute and make the meat more tender.
  • Serve the stuffing hot. Leftover stuffing can be stored in the refrigerator for up to 3 days.

Conclusion:

There are many different variations of stuffing, so you can find one that suits your taste. Whether you like a classic bread stuffing, a more flavorful sausage stuffing, or a vegetarian stuffing, there's a recipe out there for you. So next time you're cooking a turkey, don't forget the stuffing! It's a delicious and easy way to add flavor and moisture to your meal.

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