Skillet dressing with biscuits, sticky rice stuffing with Chinese sausage, a kicked-up Calabrian-chile-and-chorizo version, and more reasons to be thankful for carbs. First, semantics: What’s the difference between stuffing and dressing? Technically, stuffing is cooked inside the turkey, while dressing bakes separately in a pan. In practice, most of us use the terms interchangeably—and we’d argue crispy edges take precedence over everything else.
For a classic Thanksgiving experience, start with our tried-and-true-and-tried-again-and-still-true Simple-Is-Best Stuffing, a reader favorite for more than a decade. Torn crusty bread soaks up buttery stock and lots of fresh herbs, emerging golden on top and tender underneath. Want sausage? Our Sausage-and-Herb Stuffing adds breakfast sausage to the same formula. Or branch out with cornbread dressing, a make-ahead stuffing loaded with caramelized onions, gluten-free versions built on wild or black rice, and a spicy number with chorizo and Calabrian chiles.
There are stuffing recipes here for traditionalists and Thanksgiving rule breakers alike. Pick one—or, considering how fiercely people defend their favorite stuffing, maybe two. This classic stuffing recipe has been a reader favorite for more than a decade for good reason. Torn crusty bread creates craggy, crisp edges, while plenty of butter and the Thanksgiving dream team of parsley, sage, rosemary, and thyme keep things firmly traditional.
Our best sausage stuffing starts with breakfast sausage,
Our best sausage stuffing starts with breakfast sausage, which brings savory, sage-rich depth without overpowering the classics: onion, celery, parsley, and thyme. Sturdy bread gets crisp and golden on top while staying plush underneath. This dressing doubles down on corn flavor: Ground-up corn nuts bloom in garlicky butter before joining crumbled cornbread and sausage. The result is savory, crispy, and just unexpected enough.
Future you will be grateful for this make-ahead stuffing. Spicy-sweet Italian sausage and deeply caramelized onions bring the flavor; a quick 15-minute reheat brings back the crispy edges just before dinner. No sausage, no problem. Apples, dried cranberries, carrots, celery, and plenty of sage give this vegetarian stuffing a sweet-savory flavor, while torn baguette adds the craggy edges you want from the classic.
A gluten-free stuffing that doesn’t feel like a compromise. Kale and mushrooms bake right into the cornbread, creating a savory, craggy-topped side with crisp edges and a tender center. For the people who want their Thanksgiving stuffing to taste unmistakably like Thanksgiving: crusty bread, fennel, celery, and plenty of fresh herbs. Divide it between two smaller baking dishes for maximum crispy edges.
The smart cook’s secret to this Southern-style dressing
The smart cook’s secret to this Southern-style dressing? Make a big batch of biscuits for breakfast, then crumble the leftovers and toss with cornbread, celery, onion, sage, and plenty of butter before baking in a cast-iron skillet until crisp and golden. Bread isn’t mandatory for Thanksgiving stuffing. This gluten-free dressing pairs nutty wild rice with mushrooms, fresh thyme, and toasted pecans for a savory side that can also pull double duty as a warm grain salad.
Calabrian chile butter and spicy chorizo give this bread stuffing a little swagger without taking it completely off-script. Make it when your table wants tradition, but also some heat. This cornbread dressing rewards advance planning. Do the first round of baking a day or two ahead, chill overnight, then finish it just before serving to get the top deeply golden and crisp. Cornbread, sausage, and collard greens make a powerhouse Thanksgiving stuffing.
Toasting the cornbread first helps it soak up the rich, herby mixture without collapsing into mush. This Louisiana-style dressing skips bread for long-grain rice, tossed with ground pork, the Creole trinity of onion, celery, and bell pepper, and plenty of savory spice. Think dirty rice’s Thanksgiving-ready cousin. Consider this stuffing among BA’s greatest hits: buttery sourdough, fennel, fresh herbs, and all the techniques we’ve learned from years of chasing crisp tops and tender, savory centers.
Stone-ground grits bake with bacon, cheddar, eggs,
Stone-ground grits bake with bacon, cheddar, eggs, and cream into a golden, corn-pudding-like Thanksgiving side that’s rich, savory, and decidedly scoopable. For a gluten-free dressing with serious texture, crispy-chewy black rice meets Chinese sausage, Fresno chiles, miso, maple syrup, and peanuts. Sweet, spicy, savory, crunchy—it’s got range. Thanksgiving cooking doesn’t get much more streamlined: Store-bought cranberry-nut bread, Italian sausage, and celery are all you need for this three-ingredient stuffing.
Save this one for when the rest of your menu is doing the most. The first step is the secret: Drying and toasting the cornbread gives this sausage-and-fennel dressing a sturdier texture and crisp finish instead of letting it go soft. Somewhere along stuffing, strata, and bread pudding lies this extremely cozy number. Italian sausage, sage, half-and-half, and plenty of cheddar make it particularly good for a big, hungry crowd.
Oyster stuffing, but louder: Briny oysters meet smoky bacon for a Thanksgiving side with plenty of savory punch and textural contrast. Can’t pick between cornbread dressing and classic bread stuffing? Don’t. This version combines buttery homemade cornbread with crisp store-bought stuffing croutons and salty salami for a side made to meet Thanksgiving turkey and gravy on the same fork.
Sticky rice, savory-sweet Chinese sausage, and umami-packed shiitakes
Sticky rice, savory-sweet Chinese sausage, and umami-packed shiitakes make a deeply savory stuffing that doesn’t need bread to satisfy. Bonus: You can assemble the whole thing up to two days ahead. Onion, celery, and sage—the essential flavors of Thanksgiving—form the backbone of this not-too-fussy stuffing. Italian sausage adds crispy bits and savory richness. Smoked oysters and pancetta make this stuffing unapologetically rich.
Lemon zest and bronzed lemon slices provide just enough brightness to keep everybody coming back. Malty rye bread, meaty mushrooms, kale, and toasted pumpkin seeds give this stuffing plenty of autumnal heft without sausage. Swap vegetable stock for chicken and you’ve got a vegetarian Thanksgiving stuffing. Slow-cooked Tuscan kale drives the flavor in this crisp-edged, tender-centered dressing.
Make the greens a few days ahead for dinner, then save the leftovers for assembling the dressing. Swiss chard, pine nuts, olives, and dried fruit send this Thanksgiving dressing in an Italian direction. It’s colorful, savory-sweet, and ready for a table that isn’t afraid to wander from tradition. Sourdough gives this sausage-and-chestnut stuffing more chew than a soft white loaf would.
Choose a country-style loaf with enough structure to absorb all the good stuff without disappearing. Brioche makes an especially plush base for sausage stuffing, while fennel and spinach keep the richness in check. Toast the bread and cook the sausage mixture a day ahead to lighten the Thanksgiving workload.
Source: www.bonappetit.com
