Best 2 Christmas Stuffing Recipes

Indulge in the delectable tradition of Christmas stuffing, a culinary centerpiece that elevates your festive feast to new heights of flavor. Our collection of stuffing recipes offers a diverse array of options, each bursting with unique ingredients and tantalizing aromas. From classic bread-based stuffing to creative variations featuring wild rice, cornbread, or quinoa, there's a perfect stuffing recipe for every palate. Discover the timeless flavors of sage, thyme, and rosemary, or embark on a culinary adventure with zesty chorizo, savory mushrooms, or tangy cranberries. With detailed instructions and helpful tips, our recipes guide you effortlessly through the process of creating a moist, flavorful stuffing that complements your roasted turkey, chicken, or prime rib. Prepare to elevate your Christmas dinner with a stuffing that will leave your guests craving more.

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

CHRISTMAS STUFFING WITH BACON

Christmas Stuffing with Bacon image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

Steps:

Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

STUFFING FOR CHRISTMAS OR THANKSGIVING

Stuffing for Christmas or Thanksgiving image

This is similar to my mom's recipe that she has made for years. She never measures and adds everything for our taste preferences. I have never been able to top her stuffing, but this comes very close. I don't measure the herbs. We like the sage flavor, so I tend to add more of that. I taste it until it tastes right to me. Adjust the herbs to whatever your taste preferences are. Your kitchen will smell wonderful as the herbs are cooking with the vegetables! If you like drier stuffing, adjust the amount of chicken broth. We like ours moist, so I use about 2 cans of swanson chicken broth. I always make several days ahead and freeze in ziploc bags with all the air squeezed out so that I'm not so rushed the day of the dinner.

Provided by Cathy17

Categories Grains

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

10 cups crusty country bread, 1 inch cubes (1 lb) or 2 packages pepperidge farm seasoned stuffing mix (I use this. Don't use Stovetop stuffing mix!)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 tablespoon dried thyme
1 tablespoon dried sage or 1 tablespoon fresh sage
1 tablespoon dried rosemary or 1 tablespoon fresh rosemary
1/2 cup unsalted butter
2 cups chicken broth

Steps:

If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
If you're using stuffing mix, you can skip this step.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
Freezes extremely well.
Stuff in the turkey or bake at 350 for about 30 minutes.

Tips for Making the Best Christmas Stuffing

Use a variety of breads for a more complex flavor and texture. Try a combination of white, wheat, and rye bread.
Toast the bread before adding it to the stuffing to help it absorb the flavors of the other ingredients.
Sauté the vegetables in butter before adding them to the stuffing to caramelize them and bring out their natural sweetness.
Use a combination of fresh and dried herbs for a more flavorful stuffing.
Don't overstuff the turkey or chicken. The stuffing should be loosely packed so that it can cook evenly.
Bake the stuffing at a high temperature for a crispy crust and a moist interior.

Conclusion

Christmas stuffing is a delicious and versatile dish that can be enjoyed by people of all ages. There are many different ways to make stuffing, so you can find a recipe that suits your taste and dietary needs. With a little planning and effort, you can make a Christmas stuffing that will be the star of your holiday meal.