3 Great Thanksgiving Stuffing Recipes

3 Great Thanksgiving Stuffing RecipesNo Thanksgiving feast is complete without stuffing. Recipes for this delectable side dish that complements roasted turkey, tart cranberry sauce and fluffy mashed potatoes are as varied as the families who gather around the holiday table. To add a tasty twist to your own meal, try one of these variations for preparing a Thanksgiving treat everyone looks forward to.

Cornbread and sausage stuffing

This Southern favorite bursts with flavor and is easy to make.


1 pound sweet Italian turkey sausage
2 cups onion, diced
1 cup celery, chopped
3 tablespoons butter
Salt and pepper to taste
12 cups cornbread cut into cubes
1/4 cup fresh parsley, chopped
1 tablespoon dried sage
1 cup chicken broth


large mixing bowlCook the sausage thoroughly in a skillet, crumbling it as you would ground pork. After the sausage is browned all the way through, add the onion, celery, salt, pepper and butter. Cover the skillet and cook the mixture for about 10 more minutes.
Transfer the sausage mixture to a large mixing bowl that has a pour spout and handle. Add the cubed cornbread, fresh chopped parsley and dried sage, then slowly pour in the chicken broth until the stuffing mix is moist but not soaked.
Toss everything in the bowl until it is well mixed and transfer the stuffing to a greased baking dish. Bake at 325 degrees Fahrenheit for about 25 minutes and serve the stuffing warm.

Wild rice and mushroom stuffing

Wow guests with this rich, hearty stuffing that combines meaty mushrooms, long-grain wild rice and crusty French bread.


2 cups long-grain wild rice
2 cups brown basmati rice
1.5 cups cremini mushrooms, chopped
1.5 cups morel mushrooms, chopped
1.5 cups shitake mushrooms, chopped
2 tablespoons butter
2 cups French bread cut into cubes
1 cup onion, chopped
1 tablespoon dried parsley
1 tablespoon dried sage
1/8 teaspoon salt and pepper
5 cups chicken broth


saucepanFully cook the wild rice in a 3-quart non-stick saucepan, then transfer the rice to a separate cooking pot. At the same time, cook the brown basmati rice until it is tender and add it to the cooked wild rice.
Sauté the mushrooms in butter in a heavy-duty pan until they become browned, then add the mushrooms to the rice.
Use the same heavy-duty pan to sauté the onions until they get tender.
Add the softened onions to the cooking pot containing the rice and mushrooms, and season the mixture with the salt, pepper, parsley and sage.
Dump in the cubed French bread, pour in the chicken broth until the bread is moist enough for your preference, and simmer everything for about 10 minutes.
Transfer the stuffing to a large serving bowl before bringing it to the table.

Stuffing with fresh herbs

Update your classic Thanksgiving stuffing recipe by adding fresh parsley, sage, thyme and tarragon.


3 or 4 loaves oven-toasted French bread cut into cubes
1/2 stick butter
2 cloves garlic, minced
1 medium onion, chopped
3 stalks* celery, chopped
Salt and pepper to taste
Sage, to taste
1 cup chicken broth
1/3 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh tarragon leaves, chopped


Forgo prepackaged croutons and make your own from loaves of bakery fresh French bread. Place the bread on baking sheets in an oven heated to 300 degrees Fahrenheit. Allow the loaves to dry for 15 to 20 minutes, then remove them from the oven and set them aside.
Melt the butter in a saucepan and sauté the garlic, onion and celery. Season the mixture with salt and pepper, then add the sage and chicken broth. Bring the liquid to a simmer.
Break or cut the French bread into cubes and place the cubes in a large mixing bowl. Pour the warm broth mixture carefully over the bread cubes; add the fresh parsley, thyme and tarragon; and toss everything thoroughly.
Add more salt as needed to taste before transferring the stuffing to a buttered baking dish. Bake the stuffing for 35 to 40 minutes at 350 degrees Fahrenheit until the top turns golden brown.

*Note that this recipe calls for three individual pieces of celery. Technically, a piece of celery is a “rib,” while a group of celery ribs is a stalk. Common usage dictates the use of “stalk” in this recipe.


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