Mix up your Thanksgiving meal with these amazingly creative stuffing recipes. Some are for beginner cooks while others are for advanced cooks. Whatever you are, there will be a recipe for everyone to enjoy this holiday season. Ready, set, EAT!
Cornbread Dressing with Sausage and Corn Nuts
● 3 lb. cornbread, cut into small pieces (about ¾"; 14–16 cups)
● 1½ lb. breakfast sausage, casings removed if needed
● 1 cup unsalted butter
● 2 medium onions
● 4 celery stalks
● Kosher salt
● 3 garlic cloves
● 1 jalapeño (with seeds)
● ¾ cup corn nuts, finely ground (about ½ cup)
● ¾ cup dry white wine
● 1 Tbsp. finely chopped fresh sage
● 2 tsp. finely chopped fresh thyme
● 3 large eggs
● 3½ cups turkey stock or low-sodium chicken broth
● Freshly ground black pepper
Preheat oven to 325°. Divide 3 lb. cornbread, cut into small pieces evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.
Meanwhile, cook 1½ lb. breakfast sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through. Transfer to a plate.
Reduce burner to medium heat and melt 1 cup unsalted butter in same skillet. Add 2 medium onions, chopped, and 4 celery stalks, chopped; season with kosher salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add 3 garlic cloves, finely chopped, and 2 Thai chiles or 1 jalapeño (with seeds), chopped. Cook, stirring once, until very fragrant, about 1 minute. Add ¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup) and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add ¾ cup dry white wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add 1 Tbsp. finely chopped sage and 2 tsp. finely chopped thyme and toss to combine. Remove from heat.
Combine cornbread, sausage, and sautéed vegetable mixture in a large bowl. Whisk 3 large eggs and 3½ cups turkey stock or low-sodium chicken broth in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with kosher salt (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt) and freshly ground black pepper.
Lightly butter a 3-qt. or 13x9x2" casserole dish. Transfer stuffing to dish and tap dish lightly against counter to distribute and compact stuffing. Cover tightly with aluminum foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 425° and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer.
Oyster Stuffing with Bacon-Scallion Cream Sauce
● 1/2 c. (1 stick) unsalted butter, plus more for baking dish
● 1 (16-ounce) container (about 2 dozen, preferably Eastern Virginia) shucked oysters with their liquor, finely chopped
● 12 oz. stale bread, cut into 1/2-inch cubes
● 3 oz. Parmesan, grated (about 1/2 cup)
● 3 slices bacon, chopped
● 4 stalks celery, chopped
● 1 onion, chopped
● 2 tbsp. fresh oregano, chopped
● 1 tbsp. fresh thyme, chopped
● 6 fresh sage leaves, minced
● 2 tsp. ground coriander
● 1 1/2 c. chicken stock, plus more for binding
● Kosher salt and freshly ground black pepper
For cream sauce:
● 3 tbsp. butter
● 2 slices bacon, chopped
● 3 tbsp. all-purpose flour
● 1 1/2 c. chicken stock
● 3/4 c. heavy cream
● 1 tbsp. cracked peppercorns
● 6 scallions, sliced
● Kosher salt
Make stuffing: Preheat oven to 350°F. Butter a 3-quart baking dish. Combine oysters and their liquor, bread, and cheese in a bowl. Melt butter in a large skillet over medium heat. Add bacon and cook until fat has rendered and bacon is cooked through but not crisp, 3 to 5 minutes.
Stir in celery and onion and cook until vegetables are soft, 10 to 12 minutes. Add oregano, thyme, sage, and coriander and stir to combine. Remove from heat. Add to bread mixture; add stock and toss to combine. Season with salt and pepper.
Transfer mixture to prepared baking dish. Bake, covered, until warmed through and bubbly, 40 to 45 minutes. Uncover and bake until golden brown, 10 to 15 minutes.
Make Bacon-Scallion Cream Sauce: Melt butter in a medium saucepan over medium heat. Add bacon and cook until rendered, 3 to 5 minutes. Reduce heat to low. Add flour, and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Stir in chicken stock and heavy cream. Simmer until reduced to a thick, pourable gravy, 8 to 10 minutes. Remove from heat. Stir in cracked peppercorns and scallions. Season with kosher salt. Serve hot garnished with sliced scallions.
Rosemary Monkey Bread Stuffing
● 1 sweet onion, chopped
● 4 ribs celery, sliced
● 4 tbsp. unsalted butter
● 1 c. chicken stock
● 2 large eggs
● 1 tsp. Kosher salt
● 1/2 tsp. Freshly ground black pepper
● 1 1/2 lb. rosemary focaccia, cut into 1" to 1 1/2" cubes
Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can't find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
Transfer to a buttered 9" springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.