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Thanksgiving stuffing recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

New and creative stuffing recipes

Stuffing is one of the most traditional Thanksgiving dishes, but that doesn’t mean it has to be boring. Update your classic stuffing recipe to make it one of the most popular dishes at the Thanksgiving table.

Cornbread stuffing

Mediterranean Stuffing

Makes 6 to 8 servings


  • 1/4 cup chopped mushrooms
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped fennel
  • 1/4 cup finely chopped red bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups cubed French bread, toasted
  • 1/2 cup vegetable broth
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste,
  • 2 tablespoons sliced olives
  • 2 tablespoons capers
  • 2 tablespoons toasted pine nuts


  1. Preheat oven to 350 degrees F.
  2. Sauté mushrooms, onions, fennel, red peppers, and garlic in olive oil until vegetables are tender.
  3. Add vegetable mixture to a bowl with bread and gradually pour in broth, mixing well to combine. Stir in feta, salt, pepper, olives, capers, and pine nuts.
  4. Spoon stuffing into a casserole dish and bake for 25 to 30 minutes, or until golden on top.

Cornbread & Ham Stuffing

Makes 6 to 8 servings


  • 1, 8 1/2-ounce package cornbread mix
  • 10 slices day old bread, cubed
  • 1 pound cooked ham, diced
  • 2 cups diced celery
  • 1 white onion, diced
  • 2 teaspoons fresh sage
  • 1/4 cup butter, melted
  • 14-ounces chicken broth


  1. Prepare cornbread according to package directions one day before you want to prepare the stuffing. Let cornbread dry overnight.
  2. When ready to prepare stuffing, preheat oven to 350 degrees F.
  3. Sauté the ham with the celery and onion until vegetables are softened, mix in the sage and cook for a few more seconds.
  4. Crumble cornbread and mix with bread cubes. Add the melted butter and ham mixture.
  5. Pour the broth into the bread mixture and mix until well combined. Spoon into a casserole dish and bake 40 minutes, or until golden on top.

Apple and Pumpkin Wild Rice Stuffing

Makes 6 to 8 servings


  • 1 cup wild rice
  • 2 cups water
  • 1/2 cup golden raisins
  • 5 green onions, chopped
  • 1 tablespoon vegetable oil
  • 1 cup chopped apples
  • 2 cups chopped pumpkin
  • 2 teaspoons grated orange rind
  • 1 teaspoon fresh thyme, minced


  1. Combine rice with water and raisins in a pot and cook until water is gone and rice is tender.
  2. Preheat oven to 350 degrees F.
  3. Sauté the onion in the oil until tender. Mix in the apples, pumpkin, orange rind, and thyme and cook until pumpkin is tender.
  4. Spoon rice mixture into a casserole dish and bake 30 to 40 minutes, or until cooked through.

More Thanksgiving sides

Cranberry sauce with port wine recipe

Cranberry sauce with port wine is a great side dish for Thanksgiving or Christmas dinner. You can make this sauce the night before and refrigerate in your serving dish. And, of course, you will have some port left over for your guests after dinner!

More Thanksgiving recipes and tips

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