My Favorite 17 Options for Thanksgiving Stuffing

No Thanksgiving celebration seems complete without a scoop of stuffing.

This wonderful side dish consists of a mixture of bread, spices and some other great ingredients that together soak up the taste of the turkey and gravy in every delicious bite.

Whether you like your stuffing recipe simple with onions and celery or like to texture with cornbread or sausage style stuffing, we have a specific recipe that will fit your desires.

What’s more, in this post, we will present the most creative turkey stuffing recipes that will make your Thanksgiving feast warm and rich and make this years Thanksgiving a winner!

The 17 Best thanksgiving stuffing and recipes

1. Classic Bread Stuffing

Ingredients

• 1 loaf of day-old bread, cubed
• 1 cup butter
• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups chicken broth
• 1 tbsp poultry seasoning
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a large skillet, melt butter and sauté celery and onions until tender.

3. In a large bowl, combine bread cubes, sautéed vegetables, and poultry seasoning.

4. Gradually add chicken broth until mixture is moistened to desired consistency.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30 to 35 minutes until the top is golden brown. —

2. Sausage Stuffing*Ingredients*

• 1 lb Italian sausage, casings removed
• 1 loaf of day-old bread, cubed
• 1 cup chopped celery
• 1 large onion, chopped
• 2 cups chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a skillet, cook sausage until browned, breaking it into small pieces.

3. Remove sausage and sauté celery and onions in the same pan until tender.

4. In a large bowl, combine bread cubes, sausage, sautéed vegetables, sage, and thyme.

5. Add chicken broth until mixture is moistened.

6. Bake in a baking dish for 30-35 minutes until crispy on top.—

3. Cornbread Stuffing*Ingredients*

• 6 cups crumbled cornbread
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup butter
• 2 cups chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a large skillet, melt butter and sauté celery and onion until tender.

3. In a large bowl, mix crumbled cornbread with sautéed vegetables, sage, and thyme.

4. Add chicken broth gradually until the mixture is moistened.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30-35 minutes until the top is set and golden-brown.—

4. Wild Rice Stuffing*Ingredients*

• 4 cups cooked wild rice
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup chopped mushrooms
• 1 cup chicken broth
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a skillet, sauté celery, onion, and mushrooms until tender.

3. In a large bowl, combine cooked wild rice, sautéed vegetables, parsley, and thyme.

4. Gradually add chicken broth, mixing until moistened.

5. Season with salt and pepper.

6. Bake in a baking dish for 25-30 minutes until heated through.—

5. Fruit and Nut Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup chopped apples
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2 cups chicken broth
• 1 tsp dried sage
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a large skillet, sauté celery and onion until tender.

3. Put the bread cubes in a large bowl with the sautéed vegetables and apples, the cranberries, the toasted pecans, the sage and the chicken stock.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30-35 minutes until the top is golden.—

6. Herb Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 1 cup chopped parsley
• 1/2 cup chopped fresh sage
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup butter
• 2 cups chicken broth
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté celery and onion until tender.

3. In a large bowl, mix bread cubes with sautéed vegetables and fresh herbs.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Bake in a baking dish for 30-35 minutes until golden and crispy.—

7. Gluten-Free Stuffing*Ingredients*

• 1 loaf gluten-free bread, cubed
• 1 cup butter
• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups chicken broth
• 1 tbsp poultry seasoning
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. In a large skillet, melt butter and sauté celery and onion until tender.

3. In a large bowl, combine gluten-free bread cubes, sautéed vegetables, and poultry seasoning.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30-35 minutes until the top is golden brown. —

8. Oyster Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 1 pint oysters, drained and chopped
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup butter
• 2 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté celery and onion until tender.

3. In a large bowl, mix bread cubes with sautéed vegetables, oysters, and thyme.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Bake in a baking dish for 35-40 minutes until the top is golden.—

9. Mushroom and Leek Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 2 cups chopped mushrooms
• 2 cups chopped leeks
• 1 cup butter
• 2 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté mushrooms and leeks until tender.

3. In a large bowl, mix bread cubes with sautéed vegetables and thyme.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30-35 minutes until golden brown.—

10. Bacon and Chestnut Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 6 slices bacon, chopped
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup roasted chestnuts, chopped
• 2 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Cook bacon in a skillet until crispy, then remove and set aside.

3. Sauté celery and onion in the bacon fat until tender.

4. In a large bowl, toss bread cubes with the bacon, chestnuts, sautéed vegetables, and thyme.

5. Gradually add chicken broth until mixture is moistened.

6. Bake in a baking dish for 30-35 minutes until golden.—1

1. Apple and Sage Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 2 apples, peeled and chopped
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup butter
• 2 cups chicken broth
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté celery and onion until tender.

3. In a large bowl, combine bread cubes with apples, sage, and sautéed vegetables.

4. Gradually add chicken broth until mixture is moistened.

5. Season with salt and pepper.

6. Bake in a baking dish for 30-35 minutes until the top is golden.—1

2. Vegetarian Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup chopped mushrooms
• 1 cup vegetable broth
• 1 cup butter
• 1 tsp dried sage
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté celery, onion, and mushrooms until tender.

3. In a large bowl, combine bread cubes with sautéed vegetables and sage.

4. Gradually add vegetable broth until mixture is moistened.

5. Season with salt and pepper.

6. Bake in a baking dish for 30-35 minutes until golden.—1

3. Chestnut and Cranberry Stuffing*Ingredients*

• 1 loaf of day-old bread, cubed
• 1 cup roasted chestnuts, chopped
• 1 cup dried cranberries
• 1 cup chopped celery
• 1 large onion, chopped
• 1 cup butter
• 2 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Melt butter in a skillet and sauté celery and onion until tender.

3. In a large bowl, toss bread cubes with chestnuts, cranberries, sautéed veggies and thyme.

4. Gradually add chicken broth until mixture is moist.

5. Season with salt and pepper.

6. Transfer to a baking dish and bake for 30-35 minutes until golden.—1

4. Cornbread and Sausage Stuffing*Ingredients*

• 6 cups crumbled cornbread
• 1 lb sausage, casings removed
• 1 cup chopped celery
• 1 large onion, chopped
• 2 cups chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste

*Instructions*

1. Preheat oven to 350°F (175°C).

2. Cook sausage in a skillet until browned, breaking it into pieces.

3. Sauté celery and onion in the same skillet until tender.

4. In a large bowl, combine crumbled cornbread, sausage, vegetables, sage, and thyme.

5. Gradually add chicken broth until mixture is moistened.

6. Bake in a baking dish for 30-35 minutes until set and golden. —

1. Classic Bread Stuffing

One homemade dish I always look forward to making during the fall months is my all-time favorite holiday recipe. It involves bread cubes, celery and onions, chicken broth and a few more classics: sage, thyme, and, of course, a bit of butter to tie it all together.

Comfort food all the way.

Ingredients

• 1 loaf of day-old bread, cubed (approximately 10 cups)
• 1 cup unsalted butter
• 1 large onion, finely chopped
• 2-3 celery stalks, finely chopped
• 2-3 cloves garlic, minced
• 2-3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2-3 cups chicken or turkey stock
• 2 large eggs, beaten

Instructions

1. Preheat oven to 350°F (175°C). Spread out the cubed bread on a tray. Toast for 10-15 minutes, until crisp and dry.

2. Melt the butter in a large skillet over medium heat. Add the onion, celery and garlic and cook until soft and fragrant, about 8 to 10 minutes.

3. Transfer the toasted bread cubes to a large mixing bowl. Add the sautéed vegetables, fresh herbs, salt and black pepper. Stir.

4. Slowly add the chicken or turkey stock to the bowl, stirring the mixture as you pour so that the bread is moistened but you don’t add too much to make the stuffing soggy; you may not need to use all the stock you start with. Mix in the eggs well.

5. Transfer the mixture to a deep oven dish, cover with foil, and bake in the oven preheated to 190°C/375°F for 30 minutes. Remove the foil and bake for a further 15 minutes, or until crispy on top and golden brown.

6. Let the stuffing cool slightly before serving. Serve your classic bread stuffing as a side dish. Bon appétit!

2. Sausage and Herb Stuffing

One holiday dish that I am always happy to see on my plate features the exciting combination of sausage, herbs, and bread cubes. Sage, thyme, and rosemary provide a great array of different flavors for me to enjoy.

I also add onions and celery for some additional flavor, while the inclusion of chicken broth helps to keep everything nice and moist. This savory mix of aromatic herbs and strong-flavored sausage is a perfect item for any holiday feast.

 Ingredients

• 1 pound Italian sausage, casings removed
• 10 cups cubed, day-old bread (preferably a mix of white and whole wheat)
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups chicken broth
• 2 large eggs, beaten
• 4 tablespoons unsalted butter, melted

Instructions

1.While the Turkey is cooking, preheat an oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them in the oven for 15 minutes, until they’re lightly browned.

2. While the bread is toasting, cut the glaze ingredients into the softened butter.

3. Brown the sausage in a large skillet over medium heat until cooked through and browned. Set sausage aside.

4. Add the onion and celery to the skillet and cook over medium-high heat until soft, about 5 minutes. Stir in the garlic and cook for 1 minute.

5. In a large bowl, toss together the toasted bread, the sausage, the sautéed vegetables, the fresh herbs, salt and pepper.

6. Combine the chicken broth, eggs and melted butter in a separate bowl, pour over the bread and sausage mixture, and gently toss together.

7. Spoon the stuffing into a greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake another 15-20 minutes, or until the top is lightly browned and crispy. Serve warm.

3. Cornbread Stuffing

Ingredients

8 cups cubed cornbread
4 cups cubed stale bread
1 cup chopped celery
1 cup chopped onion
1/2 cup unsalted butter
2 cups chicken or vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley (optional)
2 large eggs, beaten

Instructions

1. Preheat oven to 350°F (175°C). Arrange the cubed cornbread and stale bread on a baking sheet. Toast in the oven for about 10 to 15 minutes, or until lightly browned.

2. Melt the butter in a large skillet over medium heat. Add the celery and onion. Sauté until softened, about 8-10 minutes.

3. Toast the bread cubes and sauté the vegetables. In a large bowl, toss the toasted bread cubes, sautéed vegetables, dried sage, dried thyme, salt, black pepper and chopped fresh parsley (if using).

4. Pour the stock over the mixture and toss to combine. Make sure the bread is evenly moistened but not soggy. Stir in the beaten eggs.

5. Transfer the stuffing to a greased baking dish. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for another 15-20 minutes, or until the top is golden and crunchy.

6. Serve warm as a delicious side dish for your Thanksgiving meal.

4. Oyster Stuffing

Holiday stuffing is my favorite dish to make from scratch and this oyster stuffing is packed with flavor. I adore using fresh oysters in this savory bread filling because of its briny sweetness complimented with celery, onion and a bouquet of spices that always get my mouth watering for a last minute family feast.

In my opinion, you can’t go wrong with using crusty bread for texture. I like to add white wine and a pinch of thyme to create a more robust flavor.

This is my holiday go-to stuffing that I will continue to share with my family year after year.

Ingredients

• 1 loaf of day-old French bread, cubed
• 1 cup butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• Salt and black pepper to taste
• 1 pint shucked oysters with their liquor, chopped
• 1/2 cup chicken broth (optional)

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large skillet melt the butter over medium heat. Add the chopped onion, celery and garlic and cook until the onions are soft and translucent.

3. Put cubed bread in a large bowl. Add the cooked vegetables and mix. Then add the parsley and herbs (thyme, sage, marjoram), a bit of salt and pepper, and mix well.

4. Fold in the chopped oysters and their liquor. If the mixture is too dry, add a little chicken broth at a time.

5. Transfer the stuffing mixture to a greased baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil and bake for 15 minutes more, or until golden brown and crispy on top.

6. Serve hot as a delicious Thanksgiving side dish.

5. Wild Rice Stuffing

I make a wild rice dish for the holidays that I usually add mushrooms and celery to, which makes it earthy. I also add chicken broth, sage, and thyme to make it special.

I love to add garlic and onion too.

 Ingredients

2 cups wild rice
4 cups vegetable or chicken broth
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 cup sliced mushrooms
1/2 cup dried cranberries
1/2 cup chopped pecans
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Salt and pepper to taste

Instructions

1. Rinse the wild rice thoroughly under cold water.

2. Place the vegetable or chicken broth in a large boiling pot, then add the wild rice. Lower heat and simmer, covered, for about 45-50 minutes or until rice is tender and all broth is absorbed.

3. While the rice is simmering, heat olive oil in a large skillet over medium heat. Add the onion, celery and carrots, sautéing until tender (5 to 7 minutes).

4. Once the mushrooms are tender, add the garlic, thyme, sage and rosemary and sauté for an additional 5 minutes.

5. When the rice is cooked, put it in a large bowl with the vegetable mixture. Add dried cranberries, chopped pecans and parsley. Mix well.

6. Salt and pepper to taste. Serve warm. Or stuff into a turkey if you want to.

6. Apple and Cranberry Stuffing

While our family has many favorite holiday dishes, I always look forward to an apple and cranberry stuffing. My favorite is a rich blend of the tart, juicy flavor of the cranberries and the sweet, crisp taste of the apple.

The best way to make an apple and cranberry stuffing is to combine the fruits with a pinch of cinnamon, a pinch of nettle powder and a sprinkling of finely chopped celery. I like to use as many whole fresh cranberries as possible, and chop my apple as finely as I can.

I often pack the stuffing fairly tightly into the bird’s cavity (this recipe doesn’t include doing that though), so I want to minimize waste. As the mix of simple ingredients goes into the bowl, and the cinnamon and celery add their tangy flavor, the stuffing magically transforms from simple food to something special.

Ingredients

• 10 cups bread cubes (preferably a mix of white and whole wheat)
• 2 cups peeled, cored, and diced apples
• 1 cup dried cranberries
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup unsalted butter
• 2 cups chicken or vegetable broth
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C).

2. Spread the cubes of bread on a baking sheet. Bake for about 10-15 minutes, until lightly toasted. Remove and cool.

3. In a large skillet, melt the butter over medium heat. Add the onions and celery and sauté until softened, about 8-10 minutes.

4. Combine in a large mixing bowl the bread cubes, sautéed onion mixture, apples, cranberries, sage, thyme, salt and pepper.

5. Add the broth slowly, and stir the bread into the liquid until the mixture is moist but not soggy.

6. Pour into a greased baking dish and cover with foil. Bake at 350°F (175°C) for 30 minutes. Uncover and bake for 15-20 minutes more until the top is golden brown and crisp.

7. Mushroom Stuffing

Whenever I make this dish, I use different types of mushrooms with garlic and shallots caramelized in butter, and add sage and thyme to enrich the flour and butter roux. When I combine them, I achieve a richness and warmth that I bring to my dinner table with family and friends.

Ingredients

10 cups cubed bread (preferably day-old)
1/2 cup unsalted butter
1 large onion, finely chopped
3 celery stalks, finely chopped
1 lb mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1/2 tsp salt
1/2 tsp black pepper
2 cups vegetable or chicken broth
2 large eggs, beaten

Instructions

1. Put your oven on at 350°F (175°C). Toast the cubed bread on a baking tray until golden, about 10-15 minutes.

2. In a large skillet, melt butter on medium heat. Add onions and celery and cook until softened, about 5-7 minutes.

3. Add the mushrooms and cook until they have released their liquid and softened, about 8 to 10 minutes. Mix in the garlic, parsley, thyme, sage, salt and black pepper, and cook for another 2 minutes.

4. Add toasted bread cubes and the vegetable mixture to the larges bowl, and stir well. Add the broth gradually, mixing until the bread is moist but not soggy. Adjust the seasoning if necessary.

5. Stir in the beaten eggs until incorporated. Transfer the stuffing to a greased baking dish.

6. Cover dish with foil and bake for 30 minutes. Remove cover and bake 15-20 minutes longer or until top is crisp and golden brown. Serve warm.

8. Chestnut Stuffing

There is nothing I like better for holiday meals than chestnut stuffing. Roasted chestnuts combined with fresh herbs – sage and thyme, of course – along with diced apples, with a handful of dried cranberries, sautéed onions and celery, and maybe some dry, crusty bread tossed in for good measure.

Ingredients

• 1 pound chestnuts, peeled and coarsely chopped
• 1 loaf of rustic bread, cut into 1-inch cubes (about 10 cups)
• 1 cup unsalted butter
• 2 medium onions, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, lightly beaten

Instructions

1. Heat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast until the cubes are golden brown and dry, 10-15 minutes; cool.

2. In a large skillet, melt the butter over medium heat. Add the onions and celery and sauté until soft and translucent, approximately 8-10 minutes. Stir in the garlic and cook for just another minute.

3. Stir in the chopped chestnuts and cook for another 5 minutes, then remove from heat.

4. In a large bowl, toss together the toasted bread cubes, the sautéed mixture, the parsley, the thyme, the sage, the salt and pepper.

5. Drizzle and stir in the chicken or vegetable broth and eggs, until the bread is fully coated and the ingredients are evenly distributed.

6. Place the mixture in a dish that has been greased and cover with aluminium foil. Put it into the oven for 30 minutes. Remove the aluminium foil and bake 15-20 minutes more until the top is golden brown and toasty. Serve hot.

9. Gluten-Free Stuffing

Making your classic stuffing gluten-free is like a kitchen science experiment you can have fun with. I included gluten-free bread because that’s the classic texture you know and love without the stomach ache.

A couple of fresh herbs add incredible aroma and flavor (Sage and thyme are both perfect in here). Then we’ve got our little root veggies for a great crunch and dimension (Celery, Onion, and Carrots are my go-tos).

Last but not least, a really nice vegetable broth for the stuffing to sink its teeth into and stay moist and rich.

Ingredients

1 loaf gluten-free bread, cubed
1/2 cup unsalted butter
1 large onion, diced
3 celery stalks, diced
2 cloves garlic, minced
2 cups gluten-free chicken or vegetable broth
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)
2 eggs, beaten (optional for binding)

Instructions

1. Preheat your oven to 300°F (150°C) and toast the cubed gluten-free bread on a rimmed baking sheet for 15-20 minutes, until it’s dry and lightly toasted; set aside.

2. In a large skillet, melt the butter over medium heat, then add the onion, celery, and garlic. Cook until the vegetables soften, approximately 10 minutes.

3. Toss the toasted bread cubes in a large mixing bowl with the sautéed vegetables. Season with the sage, thyme, rosemary, salt and pepper.

4. Pour the broth over the bread mixture and toss until the bread is moistened. If desired, add the beaten eggs to bind the stuffing.

5. Transfer the stuffing to a greased baking dish. Cover with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is crisp and golden.

6. Garnish with fresh parsley, if using, just before serving if you like the extra taste and color.

10. Sausage, Apple, and Sage Stuffing

My holiday table would be incomplete without a flavorful stuffing, a suitable accompaniment to roasted turkey or ham. Seasoned with savory sausage, sweet apples and sage, my stuffing is comforting and festive at the same time; the blend of textures and aromas that it provides is delightful.

 Ingredients

• 1 pound Italian sausage, casings removed
• 1 large onion, chopped
• 4 celery stalks, chopped
• 2 apples, peeled, cored, and chopped
• 1/4 cup fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup unsalted butter
• 8 cups cubed bread, preferably day-old
• 2 1/2 cups chicken broth
• 2 large eggs, beaten
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Meanwhile, brown the sausage in a large skillet over medium heat, breaking it into small pieces; remove and set aside.

3. Melt the butter in the same skillet over medium-high heat. Add the onion, celery and apples. Sauté until the vegetables are tender, about 10 minutes.

4. Into the bowl of a heavy mixer or food processor, put the sautéed mixture along with the cubes of bread, the ground sausage, the sage and chopped parsley, and add salt and pepper to taste. Mix together.

5. Then beat eggs and chicken broth together and add to the bread. Stir to moisten the bread.

6. Transfer the stuffing to a lightly buttered gratin or baking dish and cover it with foil. Bake for 30 minutes, then uncover and bake a further 15-20 minutes until the breadcrumbs are crisp and browned.

11. Sourdough Stuffing

Nothing else makes quite as good a base for a hearty stuffing than sourdough, and I am especially fond of the texture and flavor that sourdough lends to this classic dish. I love to feature rosemary and thyme leaves in a stuffing, and these aromatics melt and infuse the stuffing, resulting in a wonderful herbal scent.

I think sautéed onions and celery, with the crunch of the celery, makes for a delicious addition. I like stuffing that is a little rich.

Ingredients

• 8 cups sourdough bread, cubed
• 1 cup unsalted butter
• 2 cups diced onions
• 1½ cups diced celery
• 4 cloves garlic, minced
• 2 teaspoons fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2½
  3 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the cubes of sourdough bread out on a baking sheet and roast in the oven 10-15 minutes until lightly golden and crispy. Set aside to cool.

2. Melt the butter in a large skillet over medium heat, then add the onions, celery, and garlic and cover, cooking until the vegetables are softened, about 10 minutes.

3. Add the fresh sage, thyme, rosemary, salt and black pepper and cook another minute until fragrant, then remove from heat.

4. Place the toasted sourdough cubes in a large bowl and toss with the sautéed veg; slowly add the broth (starting with 2½ cups), tossing until the bread is evenly moistened, but not falling apart. Add more or less broth as desired.

5. Stir in the beaten eggs. Spread in a greased baking dish.

6. Bake for 45‑55 minutes until the top is golden and crunchy. Serve warm.

12. Italian Sausage and Parmesan Stuffing

When it comes time to prepare my holiday dishes, the one recipe I can’t wait to make is Italian Sausage and Parmesan Stuffing. It’s the perfect combination of flavors!

Once you use fresh Italian sausage, it really adds an extra dimension of robust flavor! I also love the nutty Parmesan cheese undertone, which delivers the perfect balance of flavor.

There is nothing quite like my Italian version of stuffing. In addition to the Parmesan cheese, the touch of garlic and fresh parsley and sage gives it an added boost.

Ingredients

• 1 pound Italian sausage, removed from casing
• 1 loaf of crusty Italian bread, cubed (about 10 cups)
• 1 cup grated Parmesan cheese
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• 2 large eggs, beaten

 Instructions

1. Preheat the oven to 350°F (175°C). Toss bread into food processor with some of the hot water in, for just a minute or two, until just cubes; spread cubes in one layer on a baking sheet and toast in oven 10-15 minutes, until lightly browned; transfer to bowl.

2. In a large skillet melt the butter over medium heat. Add the sausage and brown for 10 minutes, breaking with a spoon as you brown. Remove from skillet and set aside.

3. Meanwhile, in the same skillet, add the onion and celery. Cook until softened, 5 minutes. Add the garlic, parsley, sage, basil and thyme and cook another 2 minutes.

4. Add the cooked bread cubes, sausage, sautéed vegetables and Parmesan cheese to a large bowl. Toss well to combine.

5. Pour in the chicken broth and beaten eggs, stirring everything together. The mixture should be moist but not wet. Season with salt and pepper to taste.

6. Place the stuffing in a greased baking dish, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes, until the top is brown and crunchy. Serve hot.

15. Chorizo Stuffing

I like to tinker with my holiday meals, so I add a spicy twist to my stuffing. I love the savory chili and spices with the sweet spiced fruits, and the earthy dried fruits like crisp apricots and satisfying prunes.

The deep flavors of the chorizo and Arbol chilli with the sweetness of onion and garlic. And then there’s the aromatic base of flavorful sage and thyme with the soft breadcrumbs..

Ingredients

• 1 pound chorizo sausage, casing removed
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 8 cups cubed day-old bread
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Heat a large skillet over medium heat and brown the chorizo until cooked through, 8-10 minutes. Transfer to a bowl and set aside.

3. In the same skillet over medium-high, melt the butter then add the onion, celery, and garlic. Sauté until the vegetables are softened, about 7-10 minutes.

4. Combine the cooked chorizo, sautéed vegetables, chopped parsley, thyme and sage with the cubed bread in a large mixing bowl and slowly pour in the chicken broth, stirring until well mixed. Season with salt and pepper.

5. Transfer the batter to a greased baking dish and cover with aluminium foil. Bake for 30 minutes, remove the foil, and bake another 10-15 minutes or until the top is golden brown.

6. Serve hot as a side dish for your Thanksgiving meal.