10 Best Thanksgiving Stuffing Recipe [2024]

If you are looking for the best Thanksgiving stuffing recipe for giving a happy gesture to your friends and family on Thanksgiving occasion, then check out our collection of easy thanksgiving stuffing recipes

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Best Thanksgiving Stuffing Recipe

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1. Thanksgiving Bacon Stuffing

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Ingredients:

• 1 pound bacon, cut into
• 1/2-inch pieces
• 1/2 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

Directions:

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

Recipe source: All Recipes

 

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2. Thanksgiving Stuffing Recipe: Awesome Sausage, Apple and Cranberry

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Ingredients:

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degree F (175 degrees C).
2. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet.
3. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.
4. Transfer toasted bread cubes to a large bowl.
5. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
6. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
7. Pour sausage mixture over bread in the bowl.
8. Mix in chopped apple, dried cranberries, parsley, and liver.
9. Drizzle with turkey stock and melted butter, and mix lightly.
10. Allow stuffing to cool completely before loosely stuffing a turkey.

Recipe source: All Recipes

Read more: Happy Thanksgiving Wishes For Everyone

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3. Thanksgiving Stuffing Recipe: Stuffing of Champions

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Ingredients:

• 1 1/2 (1 pound) loaves white bread
• 2 tablespoons butter
• 1 bunch celery, diced
• 2 onions, chopped
• 1 (1 ounce) package sage seasoning mixture

Directions:

1. Allow the bread to become stale overnight.
2. Break stale bread into pieces and place in a large bowl.
3. Melt the butter in a medium saucepan over medium-low heat.
4. Slowly cook and stir the celery and onions until the onions are soft.
5. Transfer to the bowl with bread and mix by hand until well blended.
6. Sprinkle the mixture with sage seasoning and use to stuff the bird.

Recipe source: All Recipes

 

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4. Thanksgiving Stuffing Recipe: Sausage and Herb Stuffing

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Ingredients:

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet or spicy Italian sausage, casings removed
• 1 cup chicken stock
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 300 degrees F.
2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes.
3. Raise the oven temperature to 350 degrees F.
4. Remove the bread cubes to a very large bowl.
5. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt, and pepper.
6. Saute over medium heat for 10 minutes, until the vegetables are softened.
7. Add to the bread cubes.
8. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.
9. Add to the bread cubes and vegetables.
10. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish.
11. Bake for 30 minutes, until browned on top and hot in the middle.
12. Serve warm.

Recipe source: Food Network

 

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5. Thanksgiving Stuffing Recipe: Ciabatta Stuffing with Chestnuts and Pancetta

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Ingredients:

• 6 tablespoons (3/4 stick) butter
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 large onions, finely chopped
• 2 carrots, peeled and finely chopped
• 3 celery stalks, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 3 garlic cloves, chopped
• 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
• 1/4 cup chopped fresh Italian parsley leaves
• 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
• 2/3 cup freshly grated Parmesan
• 1 cup (or more) canned low-salt chicken broth
• Salt and freshly ground black pepper
• 2 large eggs, beaten to blend

Directions:

1. Preheat oven to 350 degrees F.
2. Butter a 15 by 10 by 2-inch glass baking dish.
3. Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
4. Add the pancetta and saute until crisp and golden, about 10 minutes.
5. Using a slotted spoon, transfer the pancetta to a large bowl.
6. Melt the remaining butter in the same skillet over medium-high heat.
7. Add the onions, carrots, celery, rosemary, and garlic.
8. Saute until the onions are very tender, about 12 minutes.
9. Gently stir in the chestnuts and parsley.
10. Transfer the onion mixture to the large bowl with the pancetta.
11. Add the bread and Parmesan and toss to coat.
12. Add enough broth to the stuffing mixture to moisten.
13. Season the stuffing, to taste, with salt and pepper.
14. Mix in the eggs.
15. Transfer the stuffing to the prepared dish.
16. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through about 30 minutes.
17. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Recipe source: Food Network

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6. Thanksgiving Stuffing Recipe: Caramelized Onion and Cornbread Stuffing

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Ingredients:

• 2 tablespoons butter
• 2 onions, chopped
• 6 large cornmeal muffins, cubed
• 1 egg
• Handful fresh sage leaves, chopped
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees F.
2. Melt the butter in a medium skillet over medium heat.
3. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.
4. Add sage and scrape into a large mixing bowl.
5. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined.
6. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
7. Stir the stuffing together and stuff the cavity of the turkey.
8. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey.
9. Bake until hot and crusty on top, about 30 minutes.

Recipe source: Food Network

 

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7. Thanksgiving Stuffing Recipe: Best Cornbread Stuffing

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Ingredients:

• 2 hot Italian sausages
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• Kosher salt
• Freshly ground black pepper
• 1/2 bunch fresh sage, leaves chopped
• 4 large corn muffins
• 3 large eggs
• 1/2 cup, chicken stock, plus more if needed
• Nonstick cooking spray

Directions:

1. Heat the oven to 350 degrees F.
2. Remove the casings from the sausages.
3. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat.
4. Cook, breaking up the meat into small pieces until browned and cooked through about 5 minutes.
5. Drain on a paper towel-lined plate and set aside to cool while you cook the vegetables.
6. Wipeout any excess fat from the pan with paper towels.
7. Heat 1 tablespoon of oil in the same skillet over medium-high heat.
8. Add the carrots, celery, and onion.
9. Season with salt and pepper and add the sage.
10. Cook until the vegetables are soft, about 10 minutes.
11. Set aside to cool a bit.
12. Crumble the corn muffins into a large bowl.
13. Put in the cooled sausage and vegetables.
14. Add the eggs and 1/4 cup chicken stock.
15. Using your hands, mix well adding more stock if the stuffing is too dry.
16. Spray a 2-quart oven-proof baking dish with cooking spray.
17. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

Recipe source: Food Network

 

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8. Thanksgiving Stuffing Recipe: Turkey Sausage and Chestnut Stuffing

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Ingredients:

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed
• 1/4 cup dry white wine
• 1 (6-ounce) bag dried cranberries
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound sweet Italian turkey sausage, meat removed from casing
• 8-ounce jar steamed whole chestnuts, roughly chopped
• 1/2 pound day-old cornbread or bread, cut into 1/2-inch cubes
• Pinch red pepper flakes
• 1 cup canned chicken stock
• 1 cup freshly grated Parmesan

Directions:

1. Preheat oven to 400 degrees F.
2. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over medium-low heat for 10 minutes to soften.
3. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes.
4. Take off the heat and allow the mixture to cool.
5. In a large saute pan over medium-high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
6. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread, and red pepper flakes.
7. Combine all the ingredients.
8. Add the chicken stock, and 3/4 cup of the Parmesan.
9. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan.
10. Dot with butter.
11. Place in the middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Recipe source: Food Network

 

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9. Thanksgiving Stuffing Recipe: Sourdough, Wild Mushroom, and Bacon Dressing

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Ingredients:

• 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
• 1/2 pound shiitake mushrooms, stems removed, coarsely chopped
• 1/2 pound oyster mushrooms, coarsely chopped
• 1/2 pound cremini mushrooms, thinly sliced
• 4 tablespoons canola oil, divided
• Salt and freshly ground black pepper
• 3/4 pound slab bacon, cut into 1/2-inch dice
• 1 large Spanish onion, finely diced
• 5 cloves garlic, finely chopped
• 3 to 5 cups homemade chicken stock or low sodium canned chicken broth
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme leaves
• 1/2 cup chopped fresh flat-leaf parsley

Directions:

1. Preheat the oven to 350 degrees F.
2. Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes.
3. Remove and let cool.
4. Once cooled, put the cubes into a very large bowl.
5. Increase the heat to 375 degrees F.
6. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper.
7. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
8. While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat.
9. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered about 10 minutes.
10. Remove the bacon with a slotted spoon to a plate lined with paper towels.
11. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat.
12. Add the onion and cook until soft, about 4 minutes.
13. Add the garlic and cook for 1 minute.
14. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
15. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt, and pepper, and gently stir until combined.
16. The dressing should be very wet, add more stock as needed.
17. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish.
18. Cover with foil and bake for 20 minutes.
19. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer.
20. Remove from the oven and let cool for 10 minutes before serving.

Recipe source: Food Network

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10. Thanksgiving Stuffing Recipe: Apples and Sausage with Cornbread Stuffing

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Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onion, chopped
• 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1 Granny Smith apple, peeled and chopped coarsely
• 1 teaspoon freshly minced thyme leaves
• 1 teaspoon freshly chopped sage leaves
• 1/2 cup bourbon
• 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
• 1/4 cup chopped fresh parsley leaves
• 2 cups turkey or low-sodium chicken stock
• 2 eggs, beaten
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.
2. Heat olive oil over medium-high heat in 12-inch skillet.
3. Cook sausage for 5 to 7 minutes until browned.
4. Add onions and celery and saute until softened.
5. Add salt and pepper, to taste. Mix in apples, thyme, and sage and saute for another 2 minutes.
6. Add bourbon. Allow to simmer until the bourbon is almost evaporated; 1 to 2 minutes.
7. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs, and pecans. Mix well.
8. Mix in the vegetable mixture to bowl.
9. Combine and stir well together.
10. Add to a large casserole dish and bake for 30 minutes.

Recipe source: Food Network