Dress for Success! - 38 recipes
Whether you call it stuffing or dressing, nothing says holiday feast like this classic side dish! Are you trying to replicate an old family recipe? We have a similar one here. Do you want to step out from the predictable? We have brave, new recipes, too!
Top Recipe
Mama's Old Fashioned Stuffing
By á-46561
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Details
Servings 10
Preparation time 15
Cooking time 80
- 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
Mama's old fashioned stuffing is a classic and comforting dish that'll bring back fond memories of your childhood
Top rated Thanksgiving Stuffing and Dressing recipes
Stovetop Thanksgiving Stuffing
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By rrxing
This Stovetop Thanksgiving Stuffing is the perfect stuffing for your Thanksgiving feast! Filled with apples, craisi
- 1 (16-ounce) loaf crusty bread
- 2 cups chicken, turkey, or vegetable broth
- 1/2 teaspoon salt
- 6 tablespoons butter
- 2 medium yellow onions, diced
- 4 ribs celery, diced
- 1 apple, diced
- 1/4 cup dried craisins
- 1/2 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh sage, chopped (or 1 1/2 teaspoons dried sage)
- 1 tablespoon fresh thyme leaves, stripped from their stems and chopped (or 1 teaspoon dried thyme)
Basic Thanksgiving Dressing
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By Hklbrries
There is nothing "basic" about this Thanksgiving Dressing, it's so yummy! I like it just as it is written, but it m...
- 1 loaf or round corn bread
- 1 loaf French or Italian bread
- 1 loaf ciabatta or other crusty artisan bread
- 1/2 cup (1-stick) butter
- 1 large onion, chopped
- 5 stalks celery, chopped
- 6 cups low-sodium chicken broth, plus more if necessary
- 1/2 bunch parsley, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh rosemary, minced
- Kosher salt
- Freshly ground pepper
Vegan Stuffing
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By á-4939
A simple and delicious vegan friendly stuffing featuring onions, celery, carrots, bread and vegetable broth
- 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
Jones Sausage, Cranberry & Apple Stuffing
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By Booper-2
The bright, tangy flavors of dried cranberries and tart apples are the perfect addition to traditional stuffing mad...
- 1 loaf sour dough bread, cubed (about 10-cups)
- 1 cup sweetened dried cranberries
- 1 medium apple, peeled, cored and chopped
- 2 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Rolls
- 1/2 cup shallots, finely diced
- 1/2 cup pecans, chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons fresh sage, finely chopped and divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup chardonnay wine
- 4 tablespoons unsalted butter
- 2 cups chicken stock
- 2 eggs, lightly beaten
Slow-Cooker Cornbread Dressing
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By msippigrl
This slow-cooker cornbread will amaze you with its deliciousness and just how easy it is to make
- 2 (6.5-ounce) packages Martha White Yellow Cornbread & Muffin Mix
- 2/3 cup water
- 2/3 cup skim milk
- 1 egg
- 4 slices two day old bread, crusts removed
- 1 medium onion, about 3/4 cup, chopped
- 2 ribs celery, chopped, about 1/2 cup
- 3 extra-large eggs
- 1 (10.5-ounce) can cream of Campbell's 98% Fat-Free Chicken Soup
- 1 or 2 (10.5-ounce) cans Campbell's Chicken Broth, depending on how moist you like your dressing
- 3/4 teaspoon poultry seasoning, or to taste
- 1/2 teaspoon ground black pepper
- 1/2 stick salted butter, divided
- Salt, to taste
Rye, Kale, Mushroom & Pumpkin Seed Stuffing
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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
Stuffing with Sage & Chives
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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
Olive Bread Stuffing with Fennel
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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
Easy Vegetable Stuffing
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By carvalhohm
Love stuffing? This tasty, vegetarian version is packed with bell peppers, broccoli and corn
- 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
Herbed Quinoa & Red Rice Stuffing with Kale & Pine Nuts
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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
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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
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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
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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
Nanny's Thanksgiving Dressing
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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
Thanksgiving Stuffing and Dressing recipe collections
More Thanksgiving Stuffing and Dressing recipes
-
Grandma's Cornbread Dressing
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 2 tablespoons of butter, plus more to taste
- 5 cups white bread, crumbled
- 5 cups corn bread, crumbled
- 2 cups chicken broth, plus extra
- 1/2 teaspoon of sage seasoning, plus more to taste
- 1/2 teaspoon of poultry seasoning, plus more to taste
- 1 1/4 teaspoon of salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 2 eggs slightly beaten
- 1/4 cup milk
-
Katie Lee's Cornbread Stuffing
- HERB BUTTER:
- 2 sticks unsalted butter, room temperature, plus more for the baking dish
- 3 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh parsley, minced
- 1 teaspoon fresh rosemary, minced
- Kosher salt & freshly ground pepper
- STUFFING:
- 2 large onions, finely diced
- 3 celery stalks, finely diced
- 9 cups cubed cornbread (homemade or store-bought)
- 1 large egg, lightly beaten
- 1 cup low-sodium chicken broth
- 3/4 cup whole milk
- Kosher salt & freshly ground pepper
-
Fig, Apple & Sage Stuffing
- 1 (24-ounce) loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 to 3 carrots, peeled and finely chopped, about 1 cup
- 3 to 4 celery ribs, finely chopped, about 1 cup
- 1 large white onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon chile powder
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 10 to 12 unsweetened dried figs, chopped, about 1 cup
- 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
- 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
- 1 1/2 tablespoons chopped fresh sage
-
Challah Stuffing with Fennel &...
- 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)
-
Cornbread Dressing
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1/2 cup butter
- 4 cups toasted bread, finely crumbled
- 4 cups cornbread, finely crumbled
- 1 tablespoon salt
- 2 teaspoons black black pepper, freshly ground
- 1 tablespoon dried sage
- 2 teaspoons poultry seasoning
- turkey or chicken broth to taste
- 4 large eggs, beaten
-
Turkey and Cornbread Stuffing with...
- 1/4 cup butter
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 3/4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1/2 teaspoon poultry seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup toasted slivered almonds (optional)
- 5 cups Pepperidge Farm Cornbread Stuffing
- 1 (12 to 14-pound) turkey
- Vegetable oil
-
Oysters Rockefeller Sourdough...
- 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
- 4 slices thick-sliced bacon, cut into 1/4-inch slices
- 1 cup finely chopped shallots, about 8 medium
- 3 cloves garlic, minced
- 1/4 cup Pernod
- 2 teaspoons dried chervil, crushed
- 10 cups dry sourdough bread cubes*
- 2 cups shucked oysters (about 28 large), drained and coarsely chopped (1 pint)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 14 1/2 ounce can vegetable broth or chicken broth
- 2 tablespoons butter, melted
- 1/4 teaspoon bottled hot pepper sauce
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- Bottled hot pepper sauce (optional)
-
Baguette, Smoked Oyster & Pancetta...
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
- 10 cups coarsely torn baguette, dried out overnight
- 1/4 cup pine nuts
- 3 tablespoons olive oil
- 4 ounces pancetta, cut into 1/4” pieces
- 2 large leeks, white and pale-green parts only, thinly sliced
- 4 celery stalks, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup Cognac
- 2 large eggs
- 3 cups chicken stock or low-sodium chicken broth, divided
- 1 cup coarsely canned smoked oysters, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, finely chopped
- 2 teaspoons lemon zest, finely grated
- 1/2 lemon, seeds removed, thinly sliced
-
Double Corn - Cornbread Stuffing
- 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
-
Geraldine Jones' Louisiana Seafood...
- 1 box corn bread stuffing mix
- 3 tablespoons corn oil
- 1 onion diced
- 3 celery stalks finely diced
- 1/2 bell pepper finely diced
- 3 garlic cloves finely diced
- 1/2 pound chicken gizzards finely minced
- 1 (8-ounce) jar oysters, liquid reserved
- 1/2 pound small shrimp peeled , deveined
- 1 (6-ounce) can crab meat, liquid reserved
- 2 teaspoons seasoned salt
- 1 teaspoon freshly-ground black pepper
- 1 bunch green onions finely diced
- 1 bunch parsley minced
-
Buttery Beer Bread Stuffing with...
- BUTTERY BEER BREAD:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 bottle (12 ounces) beer
- 1 stick unsalted butter
- STUFFING:
- 1 loaf butter beer bread, cut into 1/2 inch cubes
- 1 loaf of your favorite bread, cut into 1/2 inch cubes
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 pound mild sausage
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 granny smith apple, diced
- 4 ounce baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 2-4 cups broth
- 3 eggs
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1/2 teaspoon sage
- 1/2 teaspoon ginger
- 1/4 teaspoon thyme
- Salt & pepper, to taste
-
Pineapple Stuffing Casserole
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup butter softened
- 1 large can crushed undrained pineapple
- 4 cups soft bread cubes
Any burning questions? Our chefs answer!