Best 20 Thanksgiving Stuffing Recipes

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Thanksgiving stuffing, also known as dressing, is a traditional dish served at the Thanksgiving dinner table. It is a savory mixture of bread cubes, vegetables, herbs, and seasonings, typically stuffed inside the Thanksgiving turkey. Stuffing can also be baked separately in a casserole dish. There are many different variations of stuffing recipes, but some common ingredients include celery, onions, carrots, sage, thyme, and rosemary. Some recipes also include nuts, fruits, or sausage. In this article, we will explore a variety of stuffing recipes, from classic to unique, that will surely impress your family and friends at your Thanksgiving feast.

1. **Classic Bread Stuffing**: This recipe is a timeless classic, featuring a simple combination of bread cubes, celery, onions, and herbs. It is a versatile recipe that can be customized with your favorite additions, such as nuts, fruits, or sausage.

2. **Cornbread Stuffing**: A Southern twist on the classic stuffing, this recipe uses cornbread cubes instead of bread cubes. It has a slightly sweet and savory flavor that pairs perfectly with roasted turkey.

3. **Wild Rice Stuffing**: For a more sophisticated stuffing, try this recipe made with wild rice, mushrooms, and dried cranberries. It has a nutty flavor and a chewy texture that will add a unique touch to your Thanksgiving dinner.

4. **Vegetable Stuffing**: If you are looking for a vegetarian stuffing option, this recipe is a great choice. It is packed with a variety of vegetables, including carrots, celery, onions, and mushrooms, and has a hearty flavor that will satisfy even the most dedicated meat-eaters.

5. **Oyster Stuffing**: A classic New England stuffing, this recipe combines oysters, bread cubes, and herbs. It has a briny flavor that pairs perfectly with roasted turkey or seafood.

Here are our top 20 tried and tested recipes!

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)



Thanksgiving Stuffing (Cheat! Using Stove Top) image

Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.

Provided by Aroostook

Categories     Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium onions, minced
2 -3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups turkey broth or 2 cups vegetable broth
hot water
2 (6 ounce) packages stove top-style seasoned stuffing mix

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



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

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

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

THANKSGIVING STUFFING



Thanksgiving Stuffing image

"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield about 12 cups.

Number Of Ingredients 11

3 large onions, chopped
6 celery ribs, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
4-1/2 cups chicken or vegetable broth
1/2 cup minced fresh parsley
1 tablespoon rubbed sage
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons salt
3/4 teaspoon pepper
1-1/2 pounds day-old French bread, cubed (27 cups)

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.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

SOUTHERN ITALIAN THANKSGIVING STUFFING



Southern Italian Thanksgiving Stuffing image

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Provided by Briana

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

Time 2h

Yield 12

Number Of Ingredients 17

1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

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.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g

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



Thanksgiving Stuffing (Cheat! Using Stove Top) Recipe - (3.8/5) image

Provided by á-25010

Number Of Ingredients 7

2 medium onion, minced
2-3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning
2 cups chicken broth, (or turkey broth or vegetable broth)
2 (6-ounce) packages stove top-style seasoned stuffing mix
Hot water, to make enough liquid as required for 2 packages stuffing mix

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.

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING



Thanksgiving Turkey with Italian Meat Stuffing image

Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you.

Provided by travelrose

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 20

Number Of Ingredients 16

1 pound ground beef
½ (1 pound) loaf day-old Italian bread
1 large onion, chopped
2 large stalks celery with leaves, chopped
½ cup chopped fresh mushrooms
4 cloves garlic, chopped, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
½ cup freshly shredded Parmesan cheese
1 large egg
salt and ground black pepper to taste
1 (15 pound) whole turkey, neck and giblets removed
2 tablespoons olive oil
2 lemons, cut in half
2 cloves garlic, chopped, or to taste
2 teaspoons garlic powder, or to taste
1 cup water

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.

Nutrition Facts : Calories 611.8 calories, Carbohydrate 7.6 g, Cholesterol 225.2 mg, Fat 29.1 g, Fiber 0.6 g, Protein 75 g, SaturatedFat 8.7 g, Sodium 289.5 mg, Sugar 0.7 g

GLUTEN FREE THANKSGIVING STUFFING



Gluten Free Thanksgiving Stuffing image

I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!

Provided by TessaDomesticDiva

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
¾ teaspoon salt
ground black pepper to taste
2 cups gluten-free chicken broth
2 large eggs

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.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 30.8 g, Cholesterol 47.8 mg, Fat 12.4 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 490 mg, Sugar 3.2 g

MY MOM'S PERFECT THANKSGIVING STUFFING



My Mom's Perfect Thanksgiving Stuffing image

What a wonderfully classic stuffing recipe! It's filled with celery, green pepper, onion, and fresh herbs which makes the stuffing extremely flavorful. Easy to make, this recipe makes a lot so it's enough to feed a crowd. It reminds us of what our moms used to make.

Provided by Robyn Bruce

Categories     Savory Breads

Time 3h

Number Of Ingredients 14

1 onion, diced
1 green pepper, diced
1 c butter
3/4 c diced celery (celery seed can be used, maybe a teaspoon or so)
2 eggs, beaten
2 c canned chicken broth
1 bag(s) Pepperidge Farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag), 16 oz.
1 bag(s) soft bread cubes, 16-20 oz.
1 tsp garlic powder
1 tsp poultry seasoning
2 Tbsp dried parsley flakes (or can use fresh parsley)
1 tsp oregano
1 Reynolds turkey sized baking bag
1 turkey

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



My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories     Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

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



Thanksgiving Stuffing Muffins image

Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.

Provided by hpitler

Categories     Kosher

Time 40m

Yield 36 muffins

Number Of Ingredients 13

1 onion, finely chopped
1 1/2 cups chopped celery
3 carrots, finely chopped
1/2 cup chopped fresh parsley
4 eggs
1 cup chicken stock
9 cups soft bread cubes
2 teaspoons salt
2 teaspoons dried sage
1 teaspoon ground sage
1 teaspoon dried thyme leaves
12 ounces raisins
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2

EASY APPLE RAISIN STUFFING (THANKSGIVING)



Easy Apple Raisin Stuffing (Thanksgiving) image

Made with a prepared stuffing mix. I like the way this sounds and wanted to post it for future use. You can make a day ahead of serving and just reheat until heated through.

Provided by Oolala

Categories     Apple

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (16 ounce) package seasoned stuffing mix, Pepperidge Farm brand
2 3/4 cups chicken broth, can use water
1/2 cup butter or 1/2 cup margarine
1 1/4-1 1/2 lbs winesap apples, peeled and chopped
1 1/2 lbs granny smith apples, peeled and chopped
3/4 lb raisins

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.

Nutrition Facts : Calories 434.1, Fat 11.5, SaturatedFat 6.4, Cholesterol 24.9, Sodium 1001.5, Carbohydrate 79.1, Fiber 5.7, Sugar 37.1, Protein 7.8

OUR FAVORITE THANKSGIVING STUFFING WITH SAUSAGE AND CORNBREAD



Our Favorite Thanksgiving Stuffing with Sausage and Cornbread image

Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible. Omit the sausage and use vegetable broth instead of chicken to make it vegetarian-friendly.

Provided by Rhoda Boone

Categories     Thanksgiving     Sausage     Corn     Stuffing/Dressing     Celery     Stock     Herb     Butter     Egg     Side     Frankenrecipe

Yield 8-10 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 pound good-quality day-old crusty country-style or peasant bread, torn into 3/4" pieces (about 5 cups)
1/2 pound day-old cornbread, broken into 3/4" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2" pieces
2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2 1/2 cups low-sodium chicken broth
1/2 cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Special Equipment
A 13x9x2" or other 3-quart baking dish

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



To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

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



3-Ingredient Thanksgiving Stuffing image

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Thanksgiving     Stuffing/Dressing     Cranberry     Celery     Sausage     Side

Yield Serves 8-10

Number Of Ingredients 6

1 tablespoon olive oil, plus more for pan
1 1/2 pounds sweet Italian sausage, casing removed
3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional)
2 (1-pound) loaves cranberry-nut bread, cut into 1" cubes
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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



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

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.

APPLE AND ONION DRESSING (THANKSGIVING STUFFING)



APPLE AND ONION DRESSING (THANKSGIVING STUFFING) image

Yield 8 People

Number Of Ingredients 10

7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 clove garlic, minced
3 cups tart apples, unpeeled and diced
1/4 cup fresh parsley, finely chopped
1 1/2 teaspoon salt
1/4 teaspoon paprika

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



Best Thanksgiving Sausage Stuffing image

Savory sausage stuffing that has been made for years! The addition of the apples adds a hint of sweetness! Simple and delicious!

Provided by ness71

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

Time 1h15m

Yield 8

Number Of Ingredients 8

1 pound sweet pork sausage
2 cups chopped mushrooms
2 stalks celery, chopped
1 apple - peeled, cored, and diced
½ onion, chopped
½ (12 ounce) package seasoned dry stuffing mix
½ (12 ounce) package cornbread stuffing mix
1 (14.5 ounce) can chicken broth

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.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 13.8 g, Fiber 2.6 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 1461.2 mg, Sugar 5.5 g

THANKSGIVING STUFFING/DRESSING



Thanksgiving Stuffing/Dressing image

I can hardly call this a recipe, but every time I make it, I get compliments. EVERYONE likes the stuffing and I just smile and say thanks. It's up to you if you want to admit it's not homemade, but I guarantee no one will know that it's doctored up Stove Top, and everyone will like it. Something magical happens when you put...

Provided by Erin M

Categories     Other Side Dishes

Time 5m

Number Of Ingredients 4

2 box chicken flavored stove top stuffing
1 medium-large onion
4 stalks celery
2 Tbsp butter

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



Thanksgiving Turkey and Stuffing Dinner image

This is my family recipe for Thanksgiving Dinner. I love my mom's stuffing and would be lost without this recipe. If you try it, I hope you like it as much as we all do.

Provided by Trixyinaz

Categories     Whole Turkey

Time 6h

Yield 10 serving(s)

Number Of Ingredients 14

1 (15 lb) whole turkey
salt, to rub the turkey
Crisco, to rub the turkey
2 cups celery, chopped
2 cups onions, chopped
2 cups mushrooms, chopped
1 cup butter, approximately
2 tablespoons oil
8 ounces red wine
4 eggs
1/2 cup parmesan cheese
1 -2 loaf bread, stuffing bread pulled apart with hands into medium size pieces
1 tablespoon poultry seasoning (use this if you don't have stuffing bread)
24 ounces beer, any kind

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



Thanksgiving Stuffing image

I've been eating this every Thanksgiving since I was little. It wouldn't be Thanksgiving without it. Make this the night before you're going to use it to let all the flavors blend. I boil the turkey liver in chicken stock for extra flavor

Provided by Sonny-N-Shar

Categories     High Protein

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 large onion
2 celery ribs
1 medium apple
1 loaf French bread
1/2 cup butter
1 lb ground pork
1 turkey liver (cooked & chopped)
1/4 cup dried parsley
sage (to taste)
salt (to taste)
pepper (to taste)
2 eggs

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.

Tips:

  • Choose the right bread: Use a sturdy bread that can hold up to the moisture of the stuffing, such as French bread, sourdough, or cornbread.
  • Dry the bread cubes thoroughly: This will help prevent the stuffing from becoming soggy.
  • Sauté the vegetables: This will help bring out their flavor and prevent them from becoming watery.
  • Season the stuffing well: Use a combination of herbs, spices, and salt and pepper to taste.
  • Don't overstuff the turkey: This will help the stuffing cook evenly.
  • Bake the stuffing covered for the first 30 minutes: This will help it to steam and cook through.

Conclusion:

Thanksgiving stuffing is a delicious and versatile dish that can be made with a variety of different ingredients. Whether you prefer a classic sausage and sage stuffing or a more unique vegetarian stuffing, there is sure to be a recipe that you will love. With a little planning and preparation, you can make a delicious and memorable stuffing that will be the star of your Thanksgiving feast.

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