Quick & Easy Stuffing & Dressing - 17 recipes
If you're on the hunt for an easy stuffing or dressing recipe, you've come to the right place. All of these recipes can be made ahead of time and will still be just as delicious.
Top Recipe
Easy Vegetable Stuffing
By carvalhohm
Details
Servings 8
Preparation time 10
Cooking time 50
- 2 tablespoons butter or margarine
- 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-pound bag)
- 2 cups frozen broccoli cuts
- 1 cup frozen corn
- 1 3/4 cups chicken broth (from 32-ounce carton)
- 4 cups sage and onion-seasoned stuffing cubes (from 14-ounce bag)
- 1/4 teaspoon dried thyme leaves
Love stuffing? This tasty, vegetarian version is packed with bell peppers, broccoli and corn
Top rated Quick & Easy Stuffing & Dressing recipes
Stuffing with Sage & Chives
By carvalhohm
Savory stuffing is perfect anytime of the year
- 1 spray cooking spray
- 12 slices whole wheat bread, or white bread, preferably day-old, cubed*
- 2 teaspoons olive oil
- 2 teaspoons light butter
- 1 cup onions, diced
- 3 ribs celery, diced
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups canned chicken broth
- 2 tablespoons chives, fresh, chopped
White Castle Turkey Stuffing
By MJH
Enjoy one of your favorites on Thanksgiving with this delicious White Castle Turkey Stuffing! So much flavor, you'r...
- 10 to 12 White Castle® Sliders, no pickles
- 1 1/2 cups celery, diced
- 1 1/4 teaspoons thyme, ground
- 1 1/2 teaspoons sage, ground
- 3/4 teaspoon black pepper, coarsely ground
- 1 cup chicken broth
Savory Stuffing with Mushrooms, Onions & Walnuts
By rrxing
Sweet and savory dressing with onions, mushrooms, apples and Craisins is great for stuffing the bird on Thanksgivin...
- 2 1/2 teaspoons minced fresh sage, plus additional for garnish
- 1 1/2 teaspoons kosher salt, divided
- 1/8 teaspoon black pepper
- 9 ounces onion rolls, approximately 3 quarts cubed
- 3/4 cup chopped walnuts
- 1 large eggs, beaten
- 1 cups low-sodium chicken broth
- 4 1/2 teaspoons unsalted butter
- 1/2 cupe chopped onion
- 1/2 cup apples, chopped
- 1/4 cup Craisins
- 1 (8-ounce) cartons sliced cremini mushrooms
- 1/2 cup thinly sliced celery
Wild Rice & Cranberry Stuffing
By á-23318
Graham Elliot’s Wild Rice and Cranberry Stuffing is the best tasting and healthiest choice you can make this Than...
- 2 tablespoons olive oil
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 2 cloves garlic, minced
- 1 cup chestnuts, roasted and chopped
- 1/2 teaspoon rubbed sage
- 1/8 teaspoon fresh nutmeg
- Salt & pepper, to taste
- 1/3 cup white wine
- 1/4 cup dried cranberries
- 1 cup cooked wild rice
Rye, Kale, Mushroom & Pumpkin Seed Stuffing
By á-174535
Using rye bread to make your stuffing gives it a unique flavor
- 4 tablespoons plus 3/4 cup olive oil, divided, plus more
- 10 cups coarsely torn seeded rye, dried out overnight
- 1/4 cup raw pumpkin seeds (pepitas)
- 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
- Kosher salt and freshly ground black pepper
- 4 celery stalks, chopped
- 6 medium shallots, chopped
- 1 bunch kale, ribs and stems removed, leaves torn
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1/2 cup dry white wine
- 2 large eggs
- 3 cups chicken stock or low-sodium chicken broth, divided
Olive Bread Stuffing with Fennel
By á-10360
This dressing is so flavorful thanks to sautéing the fennel and using olive bread
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
- 3 cups chopped onions, about 3 large
- 1/4 cup chopped green onions, white parts only, about 5 onions
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces cremini mushrooms, quartered
- 4 ounces shiitake mushrooms, stemmed and quartered
- 15 cups stale artisanal olive bread cut into 1-inch cubes
- 1 cup freshly grated Parmesan cheese
- 1/4 cup oil-pack dried tomatoes, drained and chopped
- 1 cup reduced-sodium chicken broth, or vegetable broth
- 1 tablespoon snipped fresh tarragon
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh basil
Herbed Quinoa & Red Rice Stuffing with Kale & Pine Nuts
By á-10847
Try this version of Gluten-Free Stuffing, made with quinoa and red rice stuffing mix
- 1 packet quinoa and red rice (included with mix)
- 3 1/4 cups water
- Kosher salt, to taste
- Unsalted butter for baking dish, plus 3 tablespoons
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 bunch Tuscan kale (about 8 ounces) stems removed and leaves thinly sliced
- 1 tablespoon fresh oregano, chopped
- 1 packet spices (included with mix)
- 1 packet dried cranberries (included with mix)
- 1/2 cup pine nuts, toasted
- Zest 1 lemon
- 1 cup vegetable stock, warmed
- Shaved Parmigiano-Reggiano cheese for serving (optional)
Holiday Sausage Stuffing
By Lady Butterfly
With savory flavors like sausage and garlic, this holiday sausage stuffing is sure to liven up any holiday table!
- 1 (16-ounce) package Johnville All Natural Ground Mild Italian Sausage or Italian Sausage Link, casing removed
- 12 slices or 1 1/2 packages of New York Brand Texas Garlic Toast
- 1/2 cup butter
- 2 medium onions, chopped
- 2 cups celery, chopped
- 1 cup green pepper,chopped
- 1 teaspoon rubbed sage
- 2 eggs, lightly beaten
- 2 cups chicken broth
- salt and black pepper to taste
Old Fashioned Bread Stuffing
By á-174535
The ultimate comfort food--old fashioned bread stuffing
- 1 cup chopped celery, about 2 stalks
- 1/2 cup chopped onion, about 1 medium
- 1/2 cup chopped carrot, about 1 medium
- 1/4 cup butter
- 1 tablespoon snipped fresh parsley, optional
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 8 cups dried white bread cubes*
- 1 cups chicken broth
Apple, Bacon, & Leek Stuffing
By á-174535
Leeks bring a rich and mellow flavor to this stuffing recipe, with the apples bringing a little sweetness, and the ...
- Nonstick cooking spray
- 9 slices bacon
- 1/4 cup butter
- 2 cups sliced button mushrooms
- 1 1/2 cups coarsely chopped leeks, about 4 to 5 leeks
- 1 1/2 cups chopped celery, about 3 stalks
- 3 cups coarsely chopped, cored, peeled, Fuji or Granny Smith apples, about 2 large
- 1 tablespoon minced garlic, about 6 cloves
- 1/2 cup whipping cream
- 12 cups dry country-style bread cubes*
- 1 tablespoon fresh snipped sage, or 1 teaspoon dried sage, crushed
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 1 1/4 cups chicken broth
- Fresh sage leaves, optional
Mama's Old Fashioned Stuffing
By á-46561
Mama's old fashioned stuffing is a classic and comforting dish that'll bring back fond memories of your childhood
- 2/3 cup vegetable oil
- 1 cup celery, finely chopped
- 1 1/4 cups onion, finely chopped
- 1 1/2 cups carrots, finely chopped
- 5 eggs, lightly beaten
- 1 (14-ounce) package cubed herb-seasoned stuffing mix (8 cups)
- 4 cups water
- 2 teaspoons salt
- 1/2 teaspoon pepper
Nanny's Thanksgiving Dressing
By Taraespo
Sauté celery and onion in butter until soft, set aside
- 2 cups celery, chopped
- 1 cup onion, chopped
- 1/2 cup butter
- 1 pound ground beef
- 2 pound pork breakfast sausage
- 5 quarts hamburger buns, broken into pieces (1bun=approx 1 cup)
- 2 teaspoons poultry seasoning
- 1 tsp salt
- 1/4 teaspoon pepper
- 3 eggs, beaten
- 2 cups chicken broth, plus extra
Challah Stuffing with Fennel & Dried Fruit
By á-61574
A great twist on stuffing, this Challah Stuffing recipe kicks things up a notch with fennel, dried fruits, nuts and...
- 1 (16-ounce) loaf challah, cut into 1-inch cubes
- 1/4 cup butter
- 2 cups onions, chopped, about 2 large onions
- 2 cups fennel, chopped, about 2 medium fennel bulbs
- 1 1/4 cups orange juice
- 1/2 cup dried apricots, chopped
- 1/2 cup dried figs, chopped
- 1/2 cup dried cherries, chopped
- 1/2 cup pitted dried plums or prunes, chopped
- 2 tablespoons snipped fresh tarragon
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground nutmeg
- 1 cup walnuts, toasted and coarsely chopped
- 3 eggs, lightly beaten
- 2 cups milk
- Fresh tarragon (optional)
Double Corn - Cornbread Stuffing
By á-61574
A yummy twist on the classic cornbread stuffing recipe starts with a simple cornbread recipe, followed by a stuffin...
- CORNBREAD:
- 1 1/2 cups cornmeal
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup butter, melted
- STUFFING:
- 3 cups fresh or frozen corn kernels, thawed
- 1 large red onion, cut into wedges (1 1/2 cups)
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 6 cups fresh baby spinach leaves
- 1 3/4 cups chicken broth
- Fresh flat-leaf Italian parsley, chopped
Quick & Easy Stuffing & Dressing recipe collections
- Bread Stuffing and Dressing (31)
- Vegetarian Stuffing and Dressing (11)
- Sausage Stuffing and Dressing (10)
- Cornbread Stuffing and Dressing (10)
- Mushroom Stuffing and Dressing (9)
- Oyster Stuffing and Dressing (7)
- Apple Stuffing and Dressing (6)
- Rice Stuffing and Dressing (5)
- stuffing (14)
- bread stuffing (8)
More Quick & Easy Stuffing & Dressing recipes
-
Wild Rice Dressing
- 2 1/4 cups water
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 1 cup wild rice
- 1 cup long grain white rice
- 3/4 cup dried cherries
- 2 tablespoons port or cranberry juice
- 1/4 cup butter
- 3/4 cup celery, chopped
- 3/4 cup leeks, chopped
- 1/2 cup carrot, chopped (1 medium)
- 1/4 cup fresh Italian (flat-leaf) parsley, snipped
- 1 tablespoon fresh thyme, snipped
- 1 tablespoon fresh sage, snipped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup almonds, sliced & toasted
-
Vegan Stuffing
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cups celery, chopped
- 1 cup carrots, shredded
- 1 1/2 cup baby portobello mushrooms, sliced
- 1/4 cup pine nuts
- 2 tablespoons dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 pound bag Pepperidge Farms stuffing cubes (without seasoning)
- 2 cups vegetable broth
-
Mario Batali's Sausage Ciabatta...
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 1 pound fennel sausage, casings removed
- 1 yellow onion, diced
- 1 bulb fennel, thinly sliced; fronds reserved
- 1 cup chestnut, roughly chopped
- 1 apple, peeled and diced
- 5 cups ciabatta, cubed and toasted
- 1/4 cup fresh Italian parsley (chopped)
- 2 1/2 cups chicken stock
- 1/2 cup melted butter
-
Chestnut Stuffing
- 6 cups homemade-style white bread, day-old, torn bite-size pieces
- 2 onions, chopped
- 4 ribs celery, chopped
- 3 tablespoons fresh sage leaves, minced
- 2 tablespoons fresh thyme leaves, minced
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh savory leaves, minced
- 1 stick unsalted butter
- 1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vacuum-packed whole chestnuts, chopped coarse
- 1/2 cup finely chopped fresh parsley leaves
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