Thanksgiving Stuffing Recipes
Whether you call it stuffing or dressing, this side dish is always a crowd favorite. From our easy basic bread stuffing to our wild rice with walnut and cranberry stuffing. Classic, traditional, vegetarian, gluten-free…,we have something for everyone. Be sure to check out our step-by-step instructions for how to stuff the turkey as well.
No-Fail Signature Thanksgiving Stuffing
If you’re a die-hard fan of Thanksgiving and no other side dish matters more than perfectly prepared stuffing, then Thomas Joseph has the recipe for you. Watch as he shares a few simple tips for a simple homemade stuffing that you can make your own by adding a variety of your favorite ingredients.
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How to Make Stuffing
There is no one right recipe for stuffing, turkey's perennial partner, just a general formula: Mix a dry base such as day-old bread with sauteed vegetables, meat (if you like), herbs, and seasonings; then add a binder such as stock or eggs, and gently toss. Tailor stuffing to your family and friends' palates to make it irresistible.
Classic StuffingThe terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own.
Simple StuffingDrying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.
Dried-Fruit and Nut Cornbread StuffingCalling all cornbread-stuffing lovers! Lucinda Scala Quinn has a great make-ahead trick that gets half the work done in advance.
Cornbread Stuffing for Roast TurkeyFollow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.
Do You Know Your Stuffing From Your Dressing?
No matter what you call it this Thanksgiving essential has a place at the table, but let's get the names sorted once and for all!Recipe
Oyster-and-Bacon DressingFreshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.Recipe
Pecan DressingThe bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.Recipe
Toasted Cornbread, Wild Mushroom, and Pecan StuffingCrumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits of crunch.Recipe
Israeli Couscous and Fall-Vegetable StuffingIsraeli couscous, which is a type of pasta, holds up well during the long turkey-roasting time, retaining its firm texture.Recipe
Potato and Cracker StuffingThis stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.Recipe
Wild Rice and Corn StuffingThis stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.Recipe
Sweet Potato Stuffing with Persimmons and PlumsThis stuffing is an upscale riff on the popular sweet potato-marsmallow casserole.Recipe
Farro and Sausage StuffingThis stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.Recipe
Pumpkin-Cornbread StuffingThis stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.Video
Thanksgiving Table ClassicsMartha makes Italian plum chutney, stuffing, and turkey to serve at her thanksgiving table.Recipe
Molasses-and-Cider-Glazed Turkey with Rye-and-Black-Walnut StuffingIf the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.Post
Thanksgiving Tips: Your Holiday Cooking Questions Answered
We rounded up your Thanksgiving cooking problems and tossed them over to Thomas Joseph, our Kitchen Conundrums host. Here are his solutions:Recipe
Herbed TurkeyUse the giblets to make turkey stock. The USDA recommends cooking poultry to 165 degrees. Heritage-turkey farmers usually recommend a lower temperature, which is how we cooked our birds.Recipe
Squash, Chestnut, and Brioche StuffingLeave the bread out overnight, or dry it in a 350 degrees oven for about 10 minutes.AdvertisementAdvertisementRecipe
Shiitake-Mushroom Stuffing and Sausage StuffingThe base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.Video
How to Stuff, Roast, and Carve Your TurkeySarah Carey gathers together a few of her favorite recipes for stuffing, roasting, and carving your turkey this Thanksgiving.Post
Looking for a Gluten-Free Cornbread Stuffing? We Have One, Two Ways!
Lena Kwak shares a classic Thanksgiving gluten-free stuffing recipe -- and one with a twist!