10+ Stuffing Recipes to Elevate Your Holiday Meals

Stuffing is a classic side dish, especially during the holidays. You can make it in so many ways, and honestly, you probably have most of what you need in your kitchen already.

Making stuffing at home isn’t as tricky as it seems, and it definitely brings a cozy, homemade feel to your table.

Some folks like their stuffing soft and moist, others want that crispy top. Good news: you can tweak stuffing recipes to fit your vibe.

Let’s check out some ways to make stuffing that’ll actually get people excited to eat it. No need for fancy chef skills—just a bit of mixing and baking.

1) Classic Herb and Butter Stuffing

Classic herb and butter stuffing is about as comforting as it gets. Just cook celery and onion in a heap of butter until they smell amazing.

Toss in thyme and poultry seasoning for that familiar, holiday flavor. Bread cubes soak up all the good stuff, turning out moist inside with a toasty top after baking.

You can stuff your turkey with it or bake it on the side. Either way, it’s easy and hits the spot.

Ingredients

• 1 cup butter
• 2 cups chopped celery
• 1 cup chopped onion
• 2 teaspoons dried thyme
• 1½ teaspoons poultry seasoning
• 10 cups cubed bread (preferably day-old)
• 2 cups chicken broth
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a big pan over medium heat.
3. Add celery and onion, and cook about 8 minutes until soft.
4. Stir in thyme, poultry seasoning, salt, and pepper.
5. In a big bowl, mix bread cubes with the veggie mixture.
6. Pour in chicken broth and gently mix until everything’s moist.
7. Transfer to a greased baking dish. Bake 30–35 minutes, until the top’s golden.

2) Sausage and Sage Stuffing

Sausage and sage stuffing packs a punch and couldn’t be easier. Start by browning sausage, then mix it with sage—fresh or dried, whatever you’ve got.

Chicken broth and eggs keep everything moist and hold it together. Toasted or stale bread cubes give it a solid bite.

Toss in onions, maybe some thyme or parsley if you’re into that. It’s a perfect side for any roast.

Ingredients

• 1 pound bulk pork sausage with sage
• 1 loaf white bread, cubed and toasted
• 2 cups chicken broth
• 2 eggs, whisked
• 1 medium onion, chopped
• 1 tsp dried sage (or 1 tbsp fresh, chopped)
• ½ tsp dried thyme
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Brown sausage in a pan and drain the fat.
2. In a large bowl, mix sausage, bread cubes, onion, herbs, and parsley.
3. Whisk eggs with chicken broth and pour over the mixture.
4. Stir gently until the bread’s moist but not falling apart.
5. Season with salt and pepper.
6. Scoop into a greased baking dish.
7. Bake at 350°F (175°C) for about 45 minutes, until the top’s golden.

For more details, check this sausage and sage stuffing recipe.

3) Cornbread and Celery Stuffing

Cornbread and celery stuffing is a Southern favorite. The sweet cornbread and crunchy celery make a great combo.

Start by softening onions and celery in butter or olive oil. Mix those with cubes of cornbread and fresh herbs.

Pour in broth to moisten everything, then bake it up. You can use a casserole dish or stuff it inside a bird if you’re feeling classic.

Ingredients:

• 1 recipe cornbread, cubed
• 2 tablespoons unsalted butter or olive oil
• 2 large celery stalks, chopped
• 1 small yellow onion, chopped
• 2 cups chicken or vegetable broth
• 1 teaspoon fresh sage or thyme, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. In a pan, melt butter or heat oil. Sauté onion and celery about 5 minutes.
3. In a big bowl, mix cornbread cubes, veggies, herbs, salt, and pepper.
4. Slowly add broth, stirring until everything’s just moist.
5. Move to a greased baking dish and bake 30-35 minutes.
6. Let it cool a bit before serving.

Feel free to add sausage or extra herbs if you want to jazz it up. This one’s easy and always a crowd-pleaser.

For more details, see this Cornbread Dressing with Celery and Fresh Sage.

4) Brioche and Mushroom Stuffing

Brioche and mushroom stuffing takes things up a notch. The soft, slightly sweet bread soaks up all the earthy mushroom flavors.

Start by cooking mushrooms and shallots to bring out their depth. Mix them with brioche cubes, herbs, and broth.

If you’re feeling adventurous, toss in some fontina cheese for creaminess. This stuffing is great for holidays or anytime you want something a bit special.

Ingredients

• 12 cups brioche bread, cubed (preferably day-old)
• 10 oz mushrooms, sliced
• 5 shallots, thinly sliced
• 2 cloves garlic, minced
• 3 tbsp butter
• 1 tsp fresh thyme
• 1 tsp fresh sage
• 1 ½ cups vegetable or chicken broth
• 2 eggs
• Salt and pepper to taste
• 1 cup fontina cheese (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a pan, then sauté shallots and garlic until soft.
3. Add mushrooms and cook until they’re tender.
4. In a bowl, whisk eggs with broth.
5. Stir in herbs, bread cubes, and the mushroom mixture.
6. Fold in cheese if you’re using it.
7. Transfer to a baking dish.
8. Bake for 30-35 minutes until golden on top.

5) Oyster and Thyme Stuffing

If you want stuffing with a rich, savory vibe, oyster and thyme stuffing is the way to go. Dry bread cubes and fresh oysters are the stars here.

Sauté onions, celery, and garlic with thyme until soft. Mix everything together, including that oyster liquor for moisture.

Bake it for a crispy top, but keep it soft inside. Seriously, use fresh oysters—they make a difference.

Ingredients

• 4 cups dry bread cubes
• 1 pint fresh oysters plus reserved oyster liquor
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 cup chicken stock
• 2 eggs, beaten
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté onion, celery, garlic, and thyme until soft.
3. In a big bowl, combine bread cubes, oysters, veggies, oyster liquor, stock, and eggs.
4. Season with salt and pepper, then mix gently.
5. Pour into a greased baking dish.
6. Bake 45-50 minutes until the top’s golden and crisp.

Try this oyster stuffing for something different. For more details, check out this oyster stuffing recipe.

6) White Bread and Onion Stuffing

White bread and onion stuffing is as straightforward as it sounds. Sauté onions in butter until they’re soft and sweet.

Mix with toasted white bread cubes for that old-school taste. Add butter and chicken broth for moisture.

If you like, throw in fresh sage or thyme. Bake until the top turns golden and a bit crispy.

This one’s mild and comforting—perfect next to turkey or chicken.

Ingredients

• White bread cubes
• Onion, diced
• Butter
• Chicken broth
• Salt and pepper
• Optional: sage, thyme

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté onions in butter until soft.
3. Toss bread cubes with onions, broth, and seasonings.
4. Spread in a baking dish.
5. Bake 30-40 minutes until golden.

7) Gluten-Free Herb Stuffing

You can make gluten-free herb stuffing that’s honestly just as good as the regular kind. Use gluten-free bread and plenty of fresh herbs—sage and rosemary are my go-tos.

Onions and celery add softness and flavor. Feel free to toss in extra veggies or your favorite spices.

Start by sautéing onions and celery. Add in cubed gluten-free bread and herbs.

Mix well with broth, then bake until the top’s golden and crispy.

Ingredients:

• 1 loaf gluten-free bread, cut into cubes
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a pan and sauté onions and celery until soft.
3. In a large bowl, combine bread cubes, veggies, sage, and rosemary.
4. Add broth, salt, and pepper. Mix well.
5. Place in a baking dish.
6. Bake 30-35 minutes until the top’s golden and crisp.

For a full recipe idea, check this herbed gluten-free stuffing.

8) Chestnut and Cranberry Stuffing

Chestnut and cranberry stuffing brings together sweet and nutty flavors in a way that just feels right for the holidays. You can bake it inside your turkey or just let it shine as its own dish on the side.

Soft chestnuts and tart cranberries mingle with sautéed veggies for a bit of comfort. Honestly, it’s a great change of pace if you’re bored of the usual stuffings.

You’ll need simple ingredients like onions, celery, and butter to get that classic base. The dried cranberries add a pop of tartness, while chestnuts give each bite a chewy twist.

If you want to prep ahead, you totally can—it’ll save you stress on the big day. Sage and thyme add a cozy aroma that just smells like the holidays.

Ingredients

• 3 cups unsalted chicken or vegetable stock
• 1 cup dried cranberries
• 4 tablespoons unsalted butter
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 cups cooked or canned chestnuts, chopped
• 10 cups bread cubes
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a large pan, then sauté onion, celery, and carrot until soft.
3. Toss in chestnuts, cranberries, sage, thyme, salt, and pepper; stir everything together.
4. Add bread cubes to a big bowl, then pour the veggie mix and stock over them. Mix gently.
5. Stuff your turkey or scoop the mixture into a buttered casserole dish.
6. Bake uncovered for 45-55 minutes, until the top turns golden brown.
7. Let it cool for about 5 minutes before digging in.

Want more details? Check out Chestnut and Cranberry Dressing.

9) Sourdough and Apple Stuffing

Sourdough and apple stuffing gives your meal a sweet and tangy kick. The sourdough brings a gentle tang, while the apples add a bit of fresh sweetness.

If you want, toss in celery, onions, or even sausage for some extra oomph. Fresh sage or thyme works wonders for the flavor.

Granny Smith apples add a tart note that cuts through the richness. The bread cubes soak up all the good stuff, so you get soft, flavorful bites without any sogginess.

Ingredients

• 1 loaf sourdough bread, cubed
• 2 apples, peeled and chopped
• 2 cups celery, chopped
• 1 large onion, chopped
• 1/2 cup butter
• 2 teaspoons fresh sage, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt butter in a pan and sauté onions and celery until soft.
3. Add apples and sage, cook for 3-4 minutes.
4. In a large bowl, mix bread cubes with the cooked veggies and apples.
5. Season with salt and pepper.
6. Transfer to a greased baking dish.
7. Bake uncovered for 30-35 minutes until golden and heated through.

Curious about a sausage version? Try this Sourdough Stuffing with Sausage, Apples and Sage.

10) Wild Rice and Pecan Stuffing

Wild rice and pecan stuffing stands out with nutty wild rice and a chewy bite. Pecans and dried fruit—think cranberries or apricots—add a little sweetness and crunch.

Onions, celery, and fresh sage bring in savory notes. It works with turkey or chicken, and hey, it’s gluten-free by nature.

You can find a detailed recipe for wild rice and pecan stuffing here.

Ingredients

• 1 ½ cups cooked wild rice
• 1 cup chopped onions
• 1 cup chopped celery
• ½ cup pecans, chopped
• ½ cup dried cranberries or apricots
• 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Heat some olive oil in a pan, then toss in the onions and celery. Sauté until they’re soft and fragrant.

3. Grab a large bowl. Add the cooked rice, those sautéed veggies, pecans, dried fruit, and a sprinkle of sage.

4. Season it all with salt and pepper. Give everything a good mix.

5. Scoop the mixture into a baking dish. Bake for about 25–30 minutes.

6. Serve it warm alongside your meal.