12 Stuffing Recipes So Good People Skip the Turkey for Seconds

Ask anyone what they really look forward to at Thanksgiving, and a surprising number will whisper the same answer: the stuffing. Crispy on top, soft and buttery in the middle, full of herbs. These stuffing recipes cover every style, from classic sage to Southern cornbread to a few clever twists you can serve all winter. And if you end up with extra, our Thanksgiving leftover recipes will put it to good use. Which one will land on your table this year..

Stuffing Recipes Start With Classic Sage Bread Stuffing

This is the one that tastes like Grandma made it. Simple white bread, lots of butter, onions, celery and plenty of fresh sage. Of all the stuffing recipes out there, this is the one most families still make every single year, and for good reason. Bake it in a dish instead of inside the bird, and you get a crispy golden top that everyone fights over. Are you a corner piece person?

You will need: 1 loaf white sandwich bread cubed and dried, 1 cup butter, 2 cups chopped onion, 2 cups chopped celery, 2 tablespoons fresh sage chopped, 1 tablespoon fresh thyme, 3 cups chicken broth, 2 eggs, salt, pepper.

How to make it: 1. Dry the bread cubes overnight or toast them at 300 F for 15 minutes. 2. Melt butter and cook onion and celery for 10 minutes. 3. Stir in sage, thyme, salt and pepper. 4. Toss with the bread, then add broth whisked with eggs. 5. Bake in a buttered dish at 350 F, covered for 30 minutes, then uncovered for 20 minutes.

Sourdough Stuffing Recipes for Crispy Edge Lovers

Sourdough bread gives stuffing a little tang and a lot more structure. The cubes hold their shape, so you get chewy, crunchy edges and a soft middle instead of mush. Toast the cubes first, as you see here, until they are golden. It makes a huge difference. Many cooks say this is the best of all the stuffing recipes for people who hate soggy stuffing. Do you agree?

You will need: 1 large loaf sourdough bread cubed, 1/2 cup butter, 1 onion diced, 3 celery stalks diced, 2 cloves garlic, 1 tablespoon fresh sage, 1 teaspoon thyme, 2 1/2 cups chicken broth, 1 egg, salt, pepper.

How to make it: 1. Toast the bread cubes at 350 F for 15 to 20 minutes until golden. 2. Cook onion, celery and garlic in butter until soft. 3. Add herbs, salt and pepper. 4. Toss with the bread and pour over broth mixed with the egg. 5. Bake at 375 F for 35 to 40 minutes until crisp on top.

Sausage and Apple Stuffing Recipes Families Request

Savory sausage and sweet apple are a perfect match. The sausage adds richness and the apples keep every bite juicy. This is the version people ask you to bring again next year, so maybe write it down. Quick poll: which sausage would you use? A) Classic pork B) Sweet Italian C) Spicy Italian D) Maple breakfast sausage. There are no wrong answers, but D is a sneaky favorite.

You will need: 1 pound pork sausage, 2 apples peeled and diced, 1 onion diced, 2 celery stalks diced, 1/4 cup butter, 10 cups dried bread cubes, 1 tablespoon sage, 2 1/2 cups chicken broth, 2 eggs, salt, pepper.

How to make it: 1. Brown the sausage in a large skillet and break it into crumbles. 2. Add butter, onion, celery and apples and cook 8 minutes. 3. Stir in sage, salt and pepper. 4. Toss with the bread, then add broth and eggs. 5. Bake at 350 F for 45 minutes until golden.

Southern Cornbread Dressing Like Grandma Made

In the South, it is called dressing, and it is made with cornbread. It is softer and richer than bread stuffing, almost like a savory spoon bread. Of all the stuffing recipes in the South, this is the big one. Many families bake the cornbread a day ahead just for this dish. One bite and you will understand why people get emotional about it. Was this the dressing on your family table growing up?

You will need: 1 pan baked cornbread crumbled (about 8 cups), 4 slices white bread torn, 1/2 cup butter, 1 1/2 cups onion, 1 1/2 cups celery, 1 tablespoon dried sage, 4 cups chicken broth, 3 eggs, 1 can cream of chicken soup, pepper.

How to make it: 1. Crumble the cornbread and bread into a big bowl. 2. Cook onion and celery in butter until soft. 3. Add to the bowl with sage and pepper. 4. Stir in broth, soup and beaten eggs; it should look loose and wet. 5. Bake in a greased dish at 375 F for 45 to 50 minutes until set and golden.

Wild Rice Stuffing With Mushrooms

Not everyone eats bread, and this is one of the best stuffing recipes for them. Wild rice has a nutty, earthy flavor and a pleasant chew. With mushrooms, cranberries and pecans, it looks beautiful in a bowl and works for gluten free guests. It is also great stuffed into squash or served next to roast chicken any night of the week. Have you ever cooked wild rice at home?

You will need: 1 1/2 cups wild rice, 4 cups chicken or vegetable broth, 2 tablespoons butter, 8 ounces mushrooms sliced, 1 onion diced, 2 celery stalks, 1/2 cup dried cranberries, 1/2 cup pecans, 1 teaspoon thyme, salt, pepper.

How to make it: 1. Simmer the wild rice in broth for 45 to 50 minutes until tender, then drain. 2. Cook mushrooms, onion and celery in butter for 10 minutes. 3. Stir in thyme, salt and pepper. 4. Fold in the rice, cranberries and pecans. 5. Bake covered at 350 F for 20 minutes to bring it together.

Chestnut and Herb Stuffing for a Fancy Table

Roasted chestnuts make stuffing taste rich, sweet and a little smoky. This is a classic in England and in many old American cookbooks, and it feels special without being hard. You can buy chestnuts already peeled in a jar or vacuum pack, which saves a lot of time. Would you try chestnuts in your stuffing this year, or is that too fancy for your family?

You will need: 8 cups dried bread cubes, 1 1/2 cups cooked peeled chestnuts chopped, 1/2 cup butter, 1 onion, 2 celery stalks, 2 tablespoons parsley, 1 tablespoon sage, 1 teaspoon thyme, 2 1/2 cups broth, 1 egg, salt, pepper.

How to make it: 1. Cook onion and celery in butter until soft. 2. Add the chestnuts and herbs and cook 2 minutes. 3. Toss with the bread cubes in a big bowl. 4. Whisk broth and egg and pour over, mixing gently. 5. Bake at 350 F for 40 minutes, uncovering for the last 15.

Stuffing Recipes Baked Inside Acorn Squash

Want a side dish that looks like a centerpiece? Roast acorn squash halves until tender, then fill them with sausage stuffing and bake until crispy on top. Each guest gets their own little edible bowl. It is also a cozy weeknight dinner all through fall and winter. This is one of those stuffing recipes that makes people stop and take a photo before they eat.

You will need: 2 acorn squash halved and seeded, 1 tablespoon olive oil, 1/2 pound sausage, 1 small onion, 1 apple diced, 2 cups dried bread cubes, 1/2 cup broth, 1/4 cup Parmesan, 1 teaspoon sage, salt, pepper.

How to make it: 1. Brush the squash with oil and roast cut side down at 400 F for 30 minutes. 2. Brown the sausage with onion and apple. 3. Stir in bread, broth, sage, salt and pepper. 4. Pack the filling into the squash halves and top with Parmesan. 5. Bake 15 to 20 minutes more until golden.

Pork Loin Rolled Around Apple Stuffing

Here is a main dish that brings the stuffing right inside. A pork loin is opened up, spread with apple and herb stuffing, rolled tight and roasted. When you slice it, every round has a spiral of stuffing in the center. It looks like restaurant food but uses simple ingredients. Perfect for Christmas, Sunday dinner or a smaller Thanksgiving. Who would you cook this for?

You will need: 1 boneless pork loin (3 pounds), 2 cups dried bread cubes, 1 apple diced, 1 small onion, 2 tablespoons butter, 1/2 cup broth, 1 tablespoon sage, 1 teaspoon rosemary, salt, pepper, kitchen string.

How to make it: 1. Butterfly the pork loin so it opens flat. 2. Cook onion and apple in butter, then mix with bread, broth and herbs. 3. Spread the stuffing over the pork and roll it up tight. 4. Tie with string and season the outside. 5. Roast at 375 F for about 60 to 70 minutes, until it reaches 145 F inside, then rest 10 minutes.

Bacon Wrapped Chicken Thighs With Herb Stuffing

Think of this as Thanksgiving for a regular Tuesday. Boneless chicken thighs are filled with a spoon of herb stuffing, wrapped in bacon and baked until crispy. The chicken stays juicy and the bacon bastes everything as it cooks. Kids love them, and they reheat well for lunch. Quick question: is anything not better wrapped in bacon?

You will need: 8 boneless skinless chicken thighs, 8 slices bacon, 2 cups prepared herb stuffing, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, salt, pepper.

How to make it: 1. Lay the thighs flat and season with garlic powder, paprika, salt and pepper. 2. Place a spoon of stuffing in the center of each one. 3. Roll them up and wrap each with a slice of bacon. 4. Set seam side down on a sheet pan and brush with oil. 5. Bake at 400 F for 30 to 35 minutes until the chicken reaches 165 F.

Baked Shrimp With Crab and Cracker Stuffing

This seafood favorite shows up on many coastal holiday tables. Big shrimp are topped with a buttery crab and cracker stuffing and baked until golden. It works as a party appetizer or a special dinner with a salad. Quick poll: A) Shrimp B) Crab C) Both D) Neither, give me the bread kind. Tell us in the comments!

You will need: 1 pound jumbo shrimp peeled with tails on, 6 ounces lump crab meat, 1 sleeve butter crackers crushed, 4 tablespoons melted butter, 2 tablespoons mayonnaise, 1 teaspoon Old Bay, 1 tablespoon parsley, 1 lemon.

How to make it: 1. Butterfly the shrimp and lay them in a buttered baking dish. 2. Mix crab, crackers, butter, mayonnaise, Old Bay and parsley. 3. Press a spoon of the mix on top of each shrimp. 4. Bake at 400 F for 12 to 15 minutes until the shrimp are pink. 5. Squeeze lemon over the top and serve.

Savory Sausage Bread Pudding, the Cousin of Stuffing

If stuffing and a breakfast casserole had a baby, it would be this. Bread soaks in a savory custard with sausage and cheese, then bakes until puffed and golden. It works on Thanksgiving, Christmas morning or any Sunday brunch. You can build it the night before and bake it in the morning. Would you serve it with dinner or breakfast?

You will need: 6 cups cubed day old bread, 1/2 pound cooked sausage sliced or crumbled, 1 1/2 cups shredded cheddar, 6 eggs, 2 cups milk, 2 green onions sliced, 1 teaspoon mustard, salt, pepper.

How to make it: 1. Butter an oval baking dish and add the bread and sausage. 2. Sprinkle most of the cheese on top. 3. Whisk eggs, milk, mustard, salt and pepper and pour over. 4. Press down, cover and chill at least 1 hour or overnight. 5. Top with the rest of the cheese and green onions and bake at 350 F for 45 minutes.

Leftover Stuffing Waffles You Have to Try

The day after Thanksgiving, try this. Mix leftover stuffing with an egg, press it into a hot waffle iron, and a few minutes later you have a crispy golden waffle. Top it with a fried egg, leftover turkey and a drizzle of gravy. It sounds strange, but it may become the best meal of the whole weekend. Would you try it or stick with a plain sandwich?

You will need: 3 cups leftover stuffing, 1 egg, 2 tablespoons broth or milk, cooking spray, leftover turkey, warm gravy, fried eggs for topping.

How to make it: 1. Heat your waffle iron and spray it well. 2. Mix the stuffing with the egg and broth. 3. Press about 3/4 cup into the waffle iron and close. 4. Cook 5 to 7 minutes until crisp and golden. 5. Top with turkey, gravy and a fried egg.