Best 7 Savory Dijon Stuffing Recipes

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Craving a delectable and flavorful stuffing recipe for your next gathering? Look no further than our curated collection of savory Dijon stuffing recipes. These recipes offer a delightful blend of tangy Dijon mustard, aromatic herbs, and a variety of textures to elevate your stuffing game. From classic bread-based stuffing to innovative variations featuring wild rice, quinoa, or cornbread, our recipes cater to diverse tastes and dietary preferences. Each recipe provides detailed instructions and helpful tips to ensure perfect results. Prepare to tantalize taste buds and create a memorable side dish that will steal the show at your holiday table or special occasion meal.

Here are our top 7 tried and tested recipes!

MOIST AND SAVORY STUFFING



Moist and Savory Stuffing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 11 servings

Number Of Ingredients 4

2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Heat the oven to 350 degrees F.
  • Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
  • Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
  • Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

MOIST & SAVORY STUFFING



Moist & Savory Stuffing image

Yield 10

Number Of Ingredients 5

1/4 cup butter (1/2 stick)
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
2.5 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Heat the oven to 350°F.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.Bake for 30 minutes or until the stuffing mixture is hot. Tips You can also use a 3-quart casserole for this recipe. For crunchier stuffing, bake the stuffing uncovered. For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking. For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking. Make Ahead: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 30 minutes or until hot.

SAVORY SAUSAGE STUFFING



Savory Sausage Stuffing image

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 2h30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13

1 pound sage pork sausage
1/2 cup butter, cubed
1/2 pound fresh mushrooms, finely chopped
6 celery ribs, finely chopped
2 small onions, finely chopped
2 garlic cloves, minced
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional

Steps:

  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

SAVORY DIJON STUFFING



Savory Dijon Stuffing image

Toss dry bread cubes and chopped walnuts with a savory blend of sautéed veggies, Dijon mustard and seasonings to make this tasty homemade stuffing.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 12 servings, about 1/2 cup each.

Number Of Ingredients 10

1 cup chopped onions
3/4 cup sliced celery
1/2 cup (1 stick) margarine or butter
1 cup chicken broth
1/4 cup GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh parsley
1/2 tsp. poultry seasoning
1/8 tsp. ground black pepper
6 cups dry bread cubes
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°F. Cook and stir onions and celery in margarine in large saucepan on medium-high heat until vegetables are tender. Stir in broth, mustard, parsley, poultry seasoning and pepper. Add bread cubes and walnuts; toss to evenly coat.
  • Spoon into 1-1/2-qt. baking dish.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

SAVORY STUFFING



Savory Stuffing image

This is my father-in-law's stuffing recipe and it's always a hit around my house. I get begged to make it even when it isn't Thanksgiving! The best part is, without the oysters, it's completely vegetarian. I usually make 3 recipes: 2 for inside the turkey and one in a pan in the oven.

Provided by hwilliams

Categories     Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter
3/4 cup diced celery
1/2 cup chopped onion
1/2 sliced mushrooms
1/2 cup chopped fresh oyster (can be omitted)
2 tablespoons chopped fresh parsley
1 bay leaf
6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels)
1 teaspoon salt (if using canned boullion that is salted, omit the additional salt)
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1/2 cup vegetable broth

Steps:

  • Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
  • Toss bread cubes in sauté mixture.
  • Cover and cool in refrigerator overnight.
  • Loosely stuff in the front neck cavity and back end of turkey.
  • Allow about 1 cup of stuffing for each pound of turkey.
  • If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
  • Cook at 350 for 45-50 minutes, basting frequently with stock.
  • WATCH IT! It will burn easily.

Nutrition Facts : Calories 379.2, Fat 25.5, SaturatedFat 15.1, Cholesterol 75.2, Sodium 989.1, Carbohydrate 31, Fiber 2, Sugar 3.5, Protein 7.4

SAVORY DIJON STUFFING



Savory Dijon Stuffing image

A gourmet and savory dressing with a bit of Dijon-style mustard. Makes enough for a 12-15 pound turkey.

Provided by CHRISTYJ

Categories     Bread Stuffing and Dressing

Yield 24

Number Of Ingredients 11

1 cup butter, melted
½ cup Dijon-style prepared mustard
2 cups chopped onion
1 ½ cups chopped celery
1 (8 ounce) can water chestnuts
1 cup chopped walnuts
¼ cup chopped parsley
1 teaspoon poultry seasoning
¼ teaspoon ground black pepper
6 cups dried bread crumbs
1 (14.5 ounce) can chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large saucepan combine butter and mustard. Stir in onions and celery; cook until tender. Add water chestnuts, walnuts, parsley, poultry seasoning and pepper.
  • Toss with bread crumbs and drizzle with chicken broth. Place stuffing in two 3 quart casserole dishes and bake for 30 minutes.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 23.9 g, Cholesterol 20.7 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 5.5 g, Sodium 457.4 mg, Sugar 2.8 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and ensure that you don't forget anything.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your stuffing will taste. Choose fresh, flavorful ingredients that are in season.
  • Don't overstuff your turkey: A good rule of thumb is to use 1 cup of stuffing for every pound of turkey. If you overstuff your turkey, it will be difficult to cook evenly and the stuffing may become dry.
  • Bake your stuffing in a covered dish: This will help to keep the stuffing moist and prevent it from drying out.
  • Let your stuffing rest before serving: This will allow the flavors to meld together and the stuffing to set up. It will also make it easier to slice and serve.

Conclusion:

This savory Dijon stuffing is a delicious and easy-to-make side dish that is perfect for your next holiday meal. With its combination of savory herbs, tangy Dijon mustard, and moist bread cubes, this stuffing is sure to be a hit with everyone at your table. So next time you're looking for a delicious and festive stuffing recipe, give this one a try. You won't be disappointed!

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