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Simply stunning stuffing recipes

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Spice up your
stuffing this year!

The perfectly roasted turkey tends to get all the accolades every Thanksgiving, but we’ve got three scrumptious Thanksgiving stuffing recipes that will garner their own rave reviews.

Spicy cornbread stuffing

Spicy cornbread stuffing recipe

Serves 12

Ingredients:

  • 8 cups cubed plain cornbread
  • 4 cups cubed whole wheat bread
  • 1 tablespoon olive oil
  • 3/4 pound chorizo, halved, sliced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 jalapenos, seeded, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 3 eggs
  • 4 cups chicken broth

Directions:

  1. Preheat oven to 400 degrees F. and generously grease a 13 x 9-inch baking dish.
  2. Spread breads in a single layer on a large baking sheet and toast in the oven until lightly browned, about eight minutes. Set aside to cool. Reduce oven heat to 350 degrees F.
  3. Heat oil in a large skillet over medium heat. Add chorizo and cook, stirring often, until lightly browned. Use a slotted spoon to transfer chorizo to a stack of paper towels to drain.
  4. Add onion, bell pepper and jalapenos to the skillet and cook, stirring often, until onion is softened and lightly browned. Stir in garlic and cook, stirring, for one minute. Transfer to a large bowl.
  5. Add chorizo, oregano, parsley, cilantro and bread cubes to the bowl holding the onion mixture. Toss to combine. Season with salt and pepper and toss again.
  6. In a large bowl, lightly beat eggs then whisk in broth. Pour over bread mixture and toss to combine. Transfer to the prepared baking dish.
  7. Bake for one hour or until top is lightly browned. Serve warm.

Sourdough sausage stuffing recipe with pecans and apples

Serves 12

Ingredients:

  • 1 (1 pound) cracked wheat sourdough bread, cut into chunks
  • 1 tablespoon olive oil
  • 1 pound sweet Italian turkey sausage, casings removed, crumbled
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 green apples, cored, diced
  • Zest and juice of 1 lemon
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground black pepper
  • 2 cups toasted pecans
  • 3 eggs
  • 3 to 4 cups chicken broth

Directions:

  1. Preheat oven to 400 degrees F.
  2. Spread bread in a single layer on a large baking sheet and toast in the oven until lightly browned, about eight minutes. Set aside to cool. Reduce oven to 350 degrees F.
  3. Heat oil in a large skillet over medium heat. Add sausage and cook, stirring often, until browned. Use a slotted spoon to transfer sausage to a plate.
  4. Add butter to skillet and swirl until butter melts. Add onion, carrots and celery. Cook, stirring often, until onions are softened and lightly browned. Add apples and cook, stirring occasionally, for a couple of minutes.
  5. Stir in parsley and thyme, and season with salt and pepper. Transfer bread cubes to a generously greased 13 x 9-inch baking dish and cover with vegetable mixture and pecans, stirring to combine.
  6. In a large bowl, whisk together eggs and three cups broth until well-combined. Stir into stuffing. If stuffing seems dry, add more chicken broth.
  7. Bake for one hour or until top is lightly toasted. Serve warm.

Gluten-free mushroom caramelized onion bread stuffing recipe

Cube up your favorite gluten-free bread and make a stunning stuffing recipe chockfull of sauteed mushrooms and onions.

Serves 12

Ingredients:

  • 10 cups cubed gluten-free bread (we recommend French Meadow Gluten-Free Honey Multigrain Bread)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 pound wild mushrooms or button mushrooms, sliced
  • 1 large red onion, quartered, thinly sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh sage
  • 1/2 cup finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 3 eggs
  • 4 cups chicken broth

Directions:

  1. Preheat oven to 400 degrees F. and generously grease a 13 x 9-inch baking dish.
  2. Spread bread in a single layer on a large baking sheet. Bake in the oven until lightly toasted, about eight minutes. Set aside. Reduce heat to 350 degrees F.
  3. In a large skillet over medium heat, heat one tablespoon each olive oil and butter until butter is melted. Add mushrooms and cook, stirring often, until mushrooms are tender and lightly browned. Transfer to a large bowl.
  4. Add remaining oil and butter to the skillet, swirling to melt butter. Add onions, carrots and celery and cook, stirring often, until onions are nicely browned. Add thyme, sage and parsley. Season with salt and pepper and stir to combine.
  5. Transfer onion mixture to the large bowl holding the mushrooms. Add bread cubes and toss to combine.
  6. In a large bowl, lightly beat eggs. Whisk in chicken broth. Pour over bread mixture, tossing well to combine. Transfer to the prepared baking dish.
  7. Bake for one hour or until top is lightly browned. Serve warm.

More Thanksgiving recipes

A skinny girl's Thanksgiving day menu
The best Mexican Thanksgiving menu and recipes
Healthy Thanksgiving side dishes

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