2,801 stuffing recipes

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

A hearty spinach stuffing with Swiss cheese, eggs, and breadcrumbs built to fill a 20-pound turkey. Make it ahead and refrigerate, then bring to room temperature before stuffing the bird on the big day.

Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Mushroom stuffing made with sliced fresh mushrooms, scallions, butter, and bread crumbs. The earthy umami-rich side that turns any roast bird or pork into a Thanksgiving-worthy meal.

Pork chops and stuffing baked in cream of mushroom soup gravy. Each browned chop gets topped with a homemade bread stuffing mound and baked for one hour.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.