Best Stuffing Recipes for Thanksgiving

In the Thanksgiving spread, it can be easy to overlook humble sides. But we’re not ones to underestimate the deliciousness of stuffing. That’s why we’ve dedicated an entire post to the best stuffing recipes for Thanksgiving. Continue on to discover four of our favorites!

Classic Herb Stuffing RecipeFour Great Stuffing Recipes

1. Classic Herb Stuffing

You can’t go wrong with a classic. This simple herb stuffing recipe is easy and requires ingredients that you probably already have on hand. With this recipe, remember to dry your bread cubes overnight before preparing.

Recipe borrowed from McCormick.


  • 1 cup butter (two sticks)
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons poultry seasoning
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 12 cups dry, unseasoned bread cubes
  • 4 cups chicken or vegetable broth


  1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir five minutes. Stir in thyme, poultry seasoning, seasoned salt, and black pepper.
  2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9 baking dish.
  3. Bake 35 minutes or until heated through and lightly browned.

Sausage Stuffing Recipe2. Sausage Stuffing

A family favorite for many is sausage stuffing. This is very similar to classic herb stuffing but adds savory breakfast sausage for a meaty twist. Simple, hearty, and delicious, just as any good Thanksgiving side should be!

Note that this recipe makes a wet stuffing with enough for a 10-15 pound turkey or an 8×8 pan. If you prefer a dryer stuffing, bake the mixture in a 375 degree F oven for 30 minutes.

Recipe borrowed from Food Network.


  • ½ cup butter (one stick)
  • 3 cups diced onions
  • 3 cups diced celery
  • 3 cups sliced breakfast sausage
  • 25 slices white and/or wheat bread
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 3 ½ cups turkey stock


  1. In a large frying pan, melt the butter over medium-high heat. Sauté the onions and celery for five minutes.
  2. Add the sausage and cook until browned, about 10 more minutes, stirring frequently.
  3. While sausage mixture is cooking, tear the bread slices by hand into medium-small pieces and place in a large bowl. Add the dry seasonings and mix well. Then, add the sausage mixture and mix again. Finally, add the turkey stock and mix well.

Mushroom Stuffing Recipe3. Mushroom Stuffing

For a hearty vegetarian alternative, try using mushrooms! Mushroom stuffing recipes bring umami and texture to a classic herb stuffing, offering a rich experience more like sausage stuffing. You can use whatever kind of mushroom you enjoy best. We recommend white button or baby bella mushrooms due to their availability and versatility.

Recipe borrowed from Betty Crocker.


  • 2/3 cup butter (roughly 1 ½ sticks)
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 pound fresh, sliced mushrooms
  • 8 cups unseasoned croutons
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  1. In a 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion, and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
  2. Stir in half of the croutons. Cook, stirring frequently, until well-mixed and croutons are just softened. Stir in remaining croutons and ingredients.
  3. Spoon stuffing into greased 13×9 baking dish, cover, and bake at 325 degrees F for 30 minutes. Then, uncover and bake 15 minutes longer.

Sourdough Stuffing4. Sourdough Dressing

Looking to switch up your stuffing recipes? Try this sourdough stuffing casserole, which is enriched with turkey, asiago cheese, and roasted red peppers. While non-traditional, this recipe is a delicious variation that’s sure to please. It even works well as a holiday breakfast casserole.

Recipe borrowed from Taste of Home.


  • 16 cups cubed sourdough bread
  • ¼ cup olive oil, divided
  • 4 garlic cloves, minced and divided
  • 2 medium red onions, chopped
  • ¾ cup chopped roasted red peppers
  • 1 teaspoon dried oregano
  • 32 ounces chicken broth
  • (Optional) 1 cup cubed cooked turkey
  • 4 ounces asiago cheese, cut into ½ inch cubes
  • 2 large eggs, lightly beaten
  • 4 green onions, chopped
  • 2 tablespoons butter


  1. Preheat oven to 350 degrees F. Place bread cubes in a large bowl and drizzle with two tablespoons of olive oil. Toss lightly. Sprinkle half the garlic in and toss again to combine. Transfer bread cubes to two 15×10 baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let stand to cool.
  2. While bread cubes are cooking, heat remaining oil in a large skillet over medium-high heat. Add red onions and cook, stirring frequently, for 5-7 minutes or until softened. Add the roasted red peppers, oregano, and remaining garlic; cook one minute longer. Stir in broth and bring to a boil. Once boil is reached, remove the mixture from the heat.
  3. Place toasted bread in large bowl. Stir in broth mixture, turkey (if using), cheese, eggs, and green onions. Transfer to a greased 13×9 baking dish and dot with butter. Cover and bake for 30 minutes. Uncover and bake for 25-30 minutes longer, until golden brown.


From traditional classics to new twists, we’ve taken you through four of our favorite stuffing recipes. If one caught your fancy, whip it up for a sensational Thanksgiving side dish. And before you go, don’t forget to share this post with your fellow chefs!


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