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.

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Sensational Stuffing and Dressing Recipes for Thanksgiving

Stuffing (or dressing) is one of the most eagerly anticipated dishes on the Thanksgiving table. Here's a collection of our favorite recipes—all guaranteed to pair perfectly with a bird prepared using our easy and complete turkey tutorial and keep guests requesting seconds.
By Anna Kovel

Apple Stuffing

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Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.

Oyster Brioche Stuffing

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This stuffing has flavors that are rich, yet simple and balanced.

Chestnut Stuffing

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Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.

Simple Stuffing

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Drying 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.

Herbed Cracker Stuffing

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Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.

Cornbread and Sausage Stuffing

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Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Bread Stuffing with Sage

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This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.

Test Kitchen's Favorite Stuffing

We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf, such as pane Pugliese.

Simple Turkey Stuffing

The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.

Basic Bread Stuffing

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To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Oyster and Cracker Dressing

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Inspiration and Ideas

Follow Our Step-by-Step Guide to Make Perfect Stuffing Every Single Time
As you read through our downloadable turkey tutorial for tips on the perfect bird, follow this general formula for stuffing: Mix a dry base such as day-old bread with sauteed vegetables, herbs, and seasonings; then add a binder such as stock or eggs, and gently toss.
Walnut-Herb Stuffing
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To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Cornbread Dressing
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Sausage Pear Stuffing
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Susan's Peach Stuffing

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Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.

All Thanksgiving Stuffing Recipes

Cornbread, Bacon, Leek, and Pecan Stuffing

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This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

Acorn Squash Stuffed with Mushrooms and Rice

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These work as well on the Thanksgiving table as they do on a meatless Monday.

Oyster Dressing

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Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.

Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts

Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.

Chestnut and Apple Stuffing

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Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Cornbread, Wild Mushroom, and Pecan Stuffing

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Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy texture.

Celery-Herb Stuffing

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Make this for our Roast Turkey.

Cornbread-and-Biscuit Dressing

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Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.

Cherry-Pecan Stuffing

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To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Cranberry-Cornbread Stuffing

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Shiitake-Mushroom Stuffing and Sausage Stuffing

The 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.

Mushroom Stuffing

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This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Pecan Dressing

The 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.

Red Onions Stuffed with Parsley Breadcrumbs

Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the sweet onion as it cooks. They make a great compliment to mashed potatoes and gravy.

Porcini, Chestnut, and Sausage Stuffing

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Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.

Apple-Cranberry Dressing

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Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Mixed-Grain Stuffing

Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.

Whole-Wheat Stuffing with Turkey Sausage

Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.

Roast Capon with Fig-and-Pancetta Stuffing

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Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find capons fresh or frozen at butcher shops and many supermarkets.

Cornbread Stuffing

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This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner. 

Wild Mushroom, Leek, and Filbert Dressing

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A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.

Smoked Oyster and Bacon Stuffing

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To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Cornbread Stuffing for Roast Turkey

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Follow 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.

Roasted Garlic, Sage, and Sausage Stuffing

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This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
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