Best 20 Thanksgiving Stuffing Recipes

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)

Steps:

• Saute onions and celery in butter.
• Sprinkle with poultry seasoning.
• Set aside to cool slightly.
• Toss this mixture into your favorite dry stuffing mix.
• Heat broth and set aside.
• Read directions on your favorite stuffing mix box.
• Add enough hot water to the broth to make up the required liquid needed.
• (Omit butter the recipe calls for as it was already used to saute vegetables.)
• Pour over stuffing/vegetables mixture and mix well.
• Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

THANKSGIVING BACON STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
• Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
• Bake in the preheated oven until tops are crispy, about 25 minutes.

THANKSGIVING STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

SOUTHERN ITALIAN THANKSGIVING STUFFING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
• Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
• Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
• Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP) RECIPE - (3.8/5)

Steps:

• Saute onions and celery in butter. Sprinkle with poultry seasoning. Set aside to cool slightly. Toss this mixture into dry stuffing mix. Heat broth and set aside..Read directions on your favorite stuffing mix box. Add enough hot water to the broth to make up the required liquid needed. Pour over stuffing/vegetables mixture and mix well. Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325°F.

GLUTEN FREE THANKSGIVING STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
• Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
• Bake in the preheated oven until crisp, 12 to 17 minutes.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
• Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
• Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
• Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

MY MOM'S PERFECT THANKSGIVING STUFFING

Steps:

• 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
• 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
• 3. Pour melted butter and vegetables over all bread cubes and crumbs.
• 4. Mix in the two beaten eggs. Toss.
• 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
• 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
• 7. Toss once again, making sure all bread is well coated with all ingredients.
• 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
• 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
• 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
• 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
• 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

Steps:

• In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
• Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
• Beat eggs and add to bread mixture. Mix well.
• Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
• Doubles well, extremely good cold.
• Can be made in well greased crockpot on low in about 3 hours.

THANKSGIVING STUFFING MUFFINS

Steps:

• Pre-heat oven to 375.
• Saute onions, carrots and celery in 10"skillet until tender.
• Mix all ingredients in a large mixing bowl.
• Spray muffin tins with Pam.
• Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
• Bake for 25 minute or until crisp on top.

EASY APPLE RAISIN STUFFING (THANKSGIVING)

Steps:

• Preheat oven to 300 degrees F.
• Make stuffing mix on stove top according to package directions which are here: heat broth or water, with the butter or margarine, to a boil and remove from the heat. Add the stuffing mix and toss lightly with a fork until moist throughout.
• Add apples and raisins; mix thoroughly.
• Place in a casserole dish and bake for 45 minutes.
• *May be reheated and tastes even better the next day.

OUR FAVORITE THANKSGIVING STUFFING WITH SAUSAGE AND CORNBREAD

Steps:

• Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
• Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2" pieces and cook, stirring and breaking up into smaller (about 1/4") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
• Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
• Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
• Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
• Do Ahead
• Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.

TO-DIE-FOR THANKSGIVING STUFFING

Steps:

• Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
• In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
• Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
• When combined, stuff bird or place in separate large baking dish(es).
• Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
• Serves 12 or more as part of a Thanksgiving feast.

3-INGREDIENT THANKSGIVING STUFFING

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5-7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
• Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
• Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20-25 minutes more. Top with celery leaves, if desired.
• Do Ahead
• Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.

STUFFING FOR CHRISTMAS OR THANKSGIVING

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.

APPLE AND ONION DRESSING (THANKSGIVING STUFFING)

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 2 quart casserole dish. Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish. Bake the dressing at 350 degrees F for 30 to 40 minutes.

BEST THANKSGIVING SAUSAGE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large, deep skillet over medium heat. Cook sausage, mushrooms, celery, apple, and onion together in the hot skillet for 15 minutes. Stir in seasoned stuffing and cornbread stuffing mix. Pour in chicken broth; combine all ingredients thoroughly. Place mixture into a deep baking dish.
• Bake in the preheated oven until golden brown, about 45 minutes.

THANKSGIVING STUFFING/DRESSING

Steps:

• 1. Melt butter, add chopped onion and celery and saute until vegetables are tender.
• 2. Prepare both boxes of Chicken flavored Stovetop Stuffing as directed, but put both in one large bowl. Add cooked onion and celery, mix.
• 3. Stuff your "bird" (turkey or chicken) with your doctored up Stove Top and cook turkey for necessary amount of time. When turkey is done, get stuffing out of the bird, put in pretty bowl. Don't say anything, hide the Stove Top boxes. Wait for the compliments. I know, it sounds too good to be true, but it's true! To be honest, I'm not a huge fan of Stove Top Stuffing when it's cooked on the stovetop, but somehow putting it inside of a turkey or chicken makes it AMAZING!! It's up to you if you want to confess that it's not homemade, but unlike homemade EVERYONE will like it :-) I've found with homemade stuffing, people only like their mom's. Nothing else compares to mom's. This EVERYONE will like. Enjoy and Happy Holidays!

THANKSGIVING TURKEY AND STUFFING DINNER

Steps:

• NOTE: If you cannot find stuffing bread in your grocery store, use the cheapest white bread possible and be sure to use the poultry seasoning.
• Thaw your turkey in the refrigerator (takes about 3-4 days).
• Unwrap turkey, take out the neck that is in one cavity and take out the bag that is in the other cavity of the turkey. This bag contains the gizzards and such. You will want to save this bag. I don't like the neck and throw it away, but my dad loves it and cooks it also.
• Rinse your turkey inside and out. Rub both cavities inside with salt. Put back in fridge in refrigerator until ready to stuff.
• Take the gizzards and such out of the bag. Rinse them out with salt and water.
• Place the gizzards and such in a small pan filled with water. Bring to a boil for about 25 minutes.
• Once boiled, strain the gizzards and rinse the scum off. Please in blender or food processor and chop fine. Set aside.
• In a large frying pan, melt 1/2 stick of butter and 1 tbs oil. Heat and saute celery until soft. Place in bowl.
• Add more butter or oil as needed and fry the onions until soft and transparent. Place in bowl with celery.
• Add more butter or oil as needed and fry the mushrooms and chopped gizzards together until cooked.
• Reduce heat, return the celery and onions to frying pan, add the red wine, cover and simmer for about 30 minutes.
• Put all fried ingredients, with juice in large bowl.
• Stir in eggs, the parmasean cheese and poultry seasoning (if using). Mix well.
• Add your pieces of bread slowly until most of the moisture/juice is absorbed. We like to keep ours a bit on the moist side. You may not use all the bread. Place in fridge.
• When you are ready to cook the turkey, remove from the fridge, and stuff both cavities of the turkey with the stuffing. You may have extra stuffing left over. Place the extra in a 9x13 pan to cook separately.
• Preheat the oven to 350. Rub the turkey with crisco or butter, place in a tin foil tray, add 2 bottles of beer, place in a cooking bag, cut slit on top and place in oven. Cook until the turkey reaches the following temperatures (about 4 hours depending on size of turkey):.
• Breast: 165 degrees.
• Thigh: 170 to 180 degrees.
• Stuffing: 165 degrees.

THANKSGIVING STUFFING

Steps:

• Soak bread in water until soft. Squeeze out ALL the water you can with your hands. When finished, place bread in large bowl and set aside.
• Dice onion and celery.
• Peel, core, dice apple.
• Simmer onions and celery in one stick of butter until onions are translucent.
• Add pork, liver, apple, and parsley. Simmer until brown.
• Add meat mixture to bowl containing the bread. Add salt, pepper and sage to taste.
• Mix and let cool for about 15 minutes.
• Add eggs and mix well.
• Place in 9x13 casserole dish, and bake @ 375 for 30-40 minutes until the top begins to brown.