No Thanksgiving table would feel complete without a massive dish of filling, comforting, carb-filled stuffing. These stuffing recipes range from classic to fruity to savory and everything in between to pair perfectly with any type of turkey.

Got the turkey and stuffing, but need a a sweet sauce to jazz them up? Try any of these homemade cranberry sauce recipes to complete your table this holiday.

Wild rice and apricots give classic stuffing a sweet spin.
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Apricot-Wild Rice Stuffing

Wild rice and apricots give classic stuffing a sweet spin.

TOTAL TIME:    PREP:     LEVEL: EASY    SERVES: 8

INGREDIENTS

  • 10 tbsp. unsalted butter, plus more for baking dish
  • 1 6-oz. package wild rice
  • 10 oz. sourdough bread, torn
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1 c. chopped ried apricots
  • 1/4 c. chopped parsley
  • 2 tbsp. chopped sage
  • 1 tbsp. chopped thyme
  • kosher salt
  • Black pepper
  • 1 c. roasted walnuts, chopped
  • 2 c. chicken stock

DIRECTIONS

  1. Preheat oven to 375 degrees F. Butter a 3-quart baking dish.
  2. Cook rice according to package directions. Toast bread on a baking sheet until dry, 12 to 14 minutes.
  3. Meanwhile, melt butter in a large pot over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until softened 8 to 10 minutes. Add apricots, parsley, sage, and thyme and cook, stirring, until fragrant, 1 to 2 minutes. Season with salt and pepper.
  4. Stir in rice, bread, and walnuts. Stir in sotck until moistened. Transfer to prepared baking dish. Bake until golden, 35 to 40 minutes.

Beer cuts the richness of the bacon and cheddar in this surprising stuffing recipe.
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Cheddar, Bacon, and Beer Stuffing

Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.

LEVEL: EASY      SERVES: 8

INGREDIENTS

  • 2 tbsp. unsalted butter, cut into 1/2" pieces, plus more for baking dish
  • 8 slices bacon
  • 1 large onion, finely chopped
  • 4 stalks celery, finely chopped
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. medium-bodied beer, such as IPA
  • 10 c. torn challah, dried overnight (from 1 lb. loaf)
  • 1 tsp. fresh thyme leaves
  • 8 oz. sharp white cheddar, grated
  • 2 large eggs
  • 1 tsp. Worcestershire sauce
  • 3 c. low-sodium chicken or vegetable broth

DIRECTIONS

  1. Preheat oven to 350 degrees F. Butter a 3-quart baking dish and set aside.
  2. In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate. Let cool, then break into bite-size pieces. Add onion and celery to skillet and season with 1/2 teaspoon each salt and pepper. Cook, stirring often, until vegetables are soft, 6 to 8 minutes. Add beer and simmer, scraping up any brown bits, until almost evaporated, about 2 minutes. Scrape vegetable mixture into a large bowl. Add challah, thyme, 2/3 of cheddar and ½ of bacon; toss to combine.
  3. In a separate medium bowl, whisk together eggs, Worcestershire, and 2 cups broth. Pour over challah mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
  4. Transfer mixture to prepared baking dish and dot top with butter. Scatter with remaining bacon and sprinkle with remaining cheddar. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

Torn fresh croissants make this stuffing extra rich and amazingly buttery.
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Croissant Stuffing With Sausage And Apples

Torn croissants make this stuffing rich and amazingly buttery.

TOTAL TIME:    PREP: LEVEL: EASY   SERVES: 8

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 12 oz. breakfast sausage, casings removed if necessary
  • 6 tbsp. unsalted butter, plus more for baking dish
  • 4 stalks celery
  • 4 medium leeks, finely chopped
  • 1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. dry white wine
  • 10 c. torn croissants (about 8 croissants), dried overnight
  • 2 tbsp. chopped fresh sage
  • 2 tbsp. chopped fresh thyme
  • 2 large eggs
  • 3 c. low-sodium chicken or vegetable broth

DIRECTIONS

  1. Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with 1 teaspoon salt and ¼ teaspoon black pepper and cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost all evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.
  2. In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
  3. Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

Herb and Apple Stuffing

Herb and Apple Stuffing

This festive fall stuffing is studded with fresh seasonal flavors and guaranteed to impress this Thanksgiving.

TOTAL TIME:   PREP: LEVEL: MODERATE   YIELD: 8 SERVINGS

INGREDIENTS

  • 2 loaves French bread (baguettes)
  • 4 tbsp. unsalted butter
  • 2 c. chopped celery
  • 2 c. chopped onions
  • 2 Granny Smith apples
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1½ tsp. finely chopped fresh rosemary leaves
  • kosher salt
  • Black pepper
  • 3 c. chicken broth or stock
  • ½ c. sliced blanched almonds

DIRECTIONS

  1. Preheat oven to 300 degrees F. Arrange bread cubes on 18 by 12-inch jelly-roll pan. Bake 7 minutes.
  2. Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.
  3. In large bowl, toss bread with vegetable mixture, broth, and almonds, if using. Transfer to 3-quart baking dish. Cover with aluminum foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.

Sweet caramelized onions and apples add delicious depth of flavor to this Thanksgiving side.
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Caramelized Onion Stuffing with Apples and Sage

Sweet caramelized onions and apples add delicious depth of flavor to this Thanksgiving side.

TOTAL TIME:    PREP: LEVEL: MODERATE    YIELD: 8 SERVINGS (COST PER SERVING OF $1.46)    SERVES: 8

INGREDIENTS

  • 3 tbsp. olive oil
  • 1 loaf country bread
  • 2 large onions
  • kosher salt
  • Pepper
  • 3 stalk celery
  • 2 medium parsnips
  • 2 clove garlic
  • 1 c. chopped fresh flat-leaf parsley
  • ¼ c. chopped fresh sage
  • 3½ c. low-sodium chicken broth
  • 2 crisp red apples, such as Braeburn or Gala
  • 3 large eggs

DIRECTIONS

  1. Heat oven to 375 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.
  2. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.
  3. Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.
  4. Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring, for 1 minute more; remove from heat.
  5. Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with oiled foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.

Thanksgiving Bacon Stuffing

Directions

 

  • Preheat oven to 400 degrees F (200 degrees C).
  1. Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  2. Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  3. Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  4. Bake in the preheated oven until tops are crispy, about 25 minutes.
  • Cook's Notes:
  • This recipe can be lightened up by using turkey bacon, chicken stock, and whole wheat bread. But if you are making it for Thanksgiving, I say just go for it!
  • If you think the stuffing is too dry after adding the eggs, you can add bacon drippings (or milk or chicken stock) until you get the right consistency.