5 Stuffing Recipes That’ll Steal the Show at Any Dinner

Let’s be honest: stuffing isn’t just a side—it’s the cozy, carb-forward heart of the table. Whether you’re hosting a crowd or making a Tuesday feel festive, these five recipes deliver serious flavor, crispy edges, and just the right amount of nostalgia. We’re talking buttery bread cubes, brothy goodness, and bold add-ins that keep every bite interesting.

I’ve packed this lineup with classics, twists, and one seriously craveable vegetarian option. Ready to make stuffing the reason people beg for seconds? Let’s dive in.

1. Herby Sourdough Stuffing With Crispy Edges and Soft Centers

This is the classic—comforting, savory, and delightfully fragrant. The tang of sourdough keeps things lively, while fresh herbs do the heavy lifting on flavor. It’s simple, timeless, and perfect for any roast or main you’ve got in the oven.

Ingredients:

• 1 1/4 pounds day-old sourdough, cut into 3/4-inch cubes (about 10 cups)
• 8 tablespoons (1 stick) unsalted butter
• 1 large yellow onion, finely chopped
• 3 celery ribs, finely chopped
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh sage, minced (or 1 teaspoon dried)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 1/2–3 cups low-sodium chicken or vegetable broth, warmed
• 2 large eggs, lightly beaten
• Olive oil or butter for greasing

Instructions:

1. Prep the bread: Spread the sourdough cubes on two sheet pans and bake at 300°F for 20–25 minutes, tossing once, until dry and lightly golden. Cool.
2. Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add onion and celery; cook 8–10 minutes until soft. Stir in garlic; cook 1 minute. Add parsley, thyme, sage, salt, and pepper. Remove from heat.
3. Combine: In a large bowl, toss bread cubes with the buttery aromatics. Add 2 1/2 cups warm broth and toss until moistened but not soggy.
4. Bind it: When mixture is warm but not hot, fold in eggs. If it looks dry, add more broth 1/4 cup at a time.
5. Bake: Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake 20–25 minutes more, until the top is browned and crisp.

Serve with roast chicken, turkey, or even grilled mushrooms. For extra crunch, drizzle a little butter over the top before the final bake. Want a deeper herb hit? Add a splash of Worcestershire or a pinch of poultry seasoning.

2. Sausage, Fennel, and Apple Stuffing With Maple Butter Drizzle

Sweet meets savory in this bistro-style stuffing that feels special without being fussy. The sausage brings richness, the fennel adds a gentle anise note, and the apples brighten every bite. A quick maple butter drizzle at the end? Chef’s kiss.

Ingredients:

• 10 cups rustic country bread, dried and cubed
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 large fennel bulb, cored and diced (fronds reserved for garnish)
• 1 large Honeycrisp or Pink Lady apple, diced
• 1 medium onion, diced
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 tablespoon fresh sage, minced
• 1 teaspoon fennel seeds, lightly crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon black pepper
• 2 1/2–3 cups chicken broth, warmed
• 1 egg, beaten
• 2 tablespoons maple syrup
• 1 tablespoon butter (for maple butter)

Instructions:

1. Brown the sausage: In a large skillet over medium-high heat, cook sausage in 1 tablespoon olive oil until browned, breaking it into crumbles, 6–8 minutes. Transfer to a large bowl.
2. Sauté veggies: In the same skillet, add remaining olive oil and 4 tablespoons butter. Add fennel, onion, and apple; cook 8–10 minutes until softened. Stir in sage, fennel seeds, red pepper flakes, salt, and pepper.
3. Combine: Add bread cubes and sausage to a big bowl. Pour the warm vegetable mixture over. Toss, then add 2 1/2 cups warm broth to moisten. Fold in the beaten egg.
4. Bake: Transfer to a greased 9×13-inch dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake 15–20 minutes until the top is golden and crisp.
5. Finish: Melt 1 tablespoon butter with 2 tablespoons maple syrup. Drizzle over the hot stuffing. Sprinkle reserved fennel fronds on top.

Serve with pork tenderloin, roasted turkey, or a hearty kale salad. Swap sausage for chicken sausage if you want it lighter, or add a handful of toasted walnuts for extra crunch. Trust me, that maple drizzle seals the deal.

3. Mushroom and Leek Stuffing With Parmesan and White Wine

This umami-packed, vegetarian-friendly stuffing feels luxe and earthy. Leeks bring gentle sweetness, mushrooms bring depth, and a splash of wine keeps it bright. Parmesan ties it all together with a savory finish.

Ingredients:

• 10 cups cubed ciabatta or French bread, dried
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1/2 cup grated Parmesan, plus more for topping
• 2 1/2–3 cups vegetable broth, warmed
• 2 eggs, beaten (optional for a firmer set)
• Chopped parsley, for garnish

Instructions:

1. Sear mushrooms: Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high. Add mushrooms in batches; cook until browned and their liquid evaporates, 8–10 minutes. Season with a pinch of salt and transfer to a bowl.
2. Cook leeks: Reduce heat to medium. Add remaining 4 tablespoons butter. Add leeks and a pinch of salt; cook 6–8 minutes until tender. Stir in garlic; cook 1 minute.
3. Deglaze: Add white wine and thyme; simmer 2 minutes until slightly reduced. Return mushrooms to the skillet; toss.
4. Combine: In a large bowl, mix bread, mushroom-leek mixture, Parmesan, salt, and pepper. Add 2 1/2 cups warm broth and toss to moisten. Add eggs if using.
5. Bake: Transfer to a greased baking dish. Cover with foil and bake at 350°F for 25 minutes. Uncover, sprinkle with extra Parmesan, and bake 15–20 minutes until browned and crisp.

Finish with parsley and serve with roast salmon or a veggie centerpiece like whole roasted cauliflower. For bonus flavor, add a splash of soy sauce to the mushrooms while searing—seriously, the umami pop is wild.

4. Cornbread, Chorizo, and Roasted Poblano Stuffing With Lime Crema

Bold and festive, this stuffing brings smoky heat and a little tang. Chorizo and poblanos add depth, cornbread brings sweetness, and lime crema cools it all down. It’s a crowd-pleaser for potlucks and “Friendsgiving” tables.

Ingredients:

• 8 cups cubed cornbread, lightly dried (homemade or store-bought)
• 8 ounces fresh Mexican chorizo, casings removed
• 2 poblano peppers, roasted, peeled, seeded, and diced
• 1 small red onion, diced
• 2 celery ribs, diced
• 3 tablespoons unsalted butter
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2–2 1/2 cups chicken or vegetable broth, warmed
• 1 egg, beaten
• 1/2 cup chopped cilantro
• 1/2 cup sour cream
• 1 tablespoon lime juice, plus zest of 1 lime
• Pinch of salt for crema

Instructions:

1. Roast poblanos: Char under the broiler or over a flame until blistered. Steam in a covered bowl 10 minutes, then peel, seed, and dice.
2. Cook chorizo: In a skillet over medium-high heat, cook chorizo until browned, 5–6 minutes. Transfer to a bowl.
3. Sauté aromatics: Add butter to the skillet. Cook onion and celery 5–7 minutes until softened. Stir in corn, cumin, smoked paprika, salt, and pepper; cook 1 minute. Fold in roasted poblanos and chorizo.
4. Combine: In a large bowl, gently toss cornbread with the warm mixture. Add 2 cups broth to moisten. Fold in beaten egg and cilantro.
5. Bake: Transfer to a greased baking dish. Cover and bake at 350°F for 20 minutes. Uncover and bake 10–15 minutes until the top is lightly crisp.
6. Make lime crema: Stir sour cream with lime juice, zest, and a pinch of salt.

Drizzle with lime crema and add extra cilantro on top. If you like heat, toss in a minced jalapeño with the aromatics. Pro tip: Let the cornbread dry out well so it doesn’t collapse—day-old is ideal.

5. Wild Rice and Cranberry Stuffing With Toasted Pecans and Orange Zest

Meet the gluten-free beauty that still delivers all the cozy vibes. Wild rice brings nutty chew, cranberries add tart pops, and orange zest makes everything sing. It’s fantastic alongside turkey, roasted squash, or even seared duck.

Ingredients:

• 1 cup wild rice, rinsed
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 celery ribs, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• Zest of 1 orange, plus 1 tablespoon orange juice
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon ground cinnamon (optional but lovely)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1–1 1/2 cups additional broth, warmed (for finishing)
• 2 tablespoons chopped parsley

Instructions:

1. Cook rice: Combine wild rice and 2 1/2 cups broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 40–45 minutes until tender and some grains split. Drain any excess liquid.
2. Sauté aromatics: In a large skillet, heat olive oil and butter over medium. Add onion and celery; cook 6–8 minutes until soft. Stir in garlic; cook 1 minute.
3. Flavor boost: Add cranberries, pecans, orange zest and juice, thyme, cinnamon (if using), salt, and pepper. Stir in cooked wild rice and toss well.
4. Moisten and warm: Add 1 cup warm broth and cook, stirring, 2–3 minutes until steamy and glossy. Add more broth as needed to reach a supple, stuffing-like texture.
5. Finish: Stir in parsley. Taste and adjust seasoning.

Serve straight from the skillet or transfer to a baking dish and bake at 350°F for 10–15 minutes for toasty edges. Swap pecans for walnuts or pistachios, or add sautéed mushrooms if you want extra heft. It reheats like a dream.

Make-Ahead Tips and Stuffing Basics

Want to get ahead? Absolutely. Here’s how to keep your stuffing sanity intact.

• Dry your bread: Spread cubes on sheet pans and let them air-dry overnight, or bake low and slow at 300°F until crisp. Dry bread soaks up flavor better.
• Prep components: Sauté aromatics and meats a day ahead. Store separately, then assemble and bake day-of.
• Moisture check: Aim for “damp sponge” texture before baking—moist but not soggy. Add broth gradually.
• Crispy top strategy: Bake covered to steam-set, then uncover to crisp. A little butter on top before the final bake = golden magic.
• Food safety: If stuffing poultry, make sure the center hits 165°F. Honestly, baking in a casserole keeps it safer and crispier.

What to Serve With These Stuffings

• Roast mains: Turkey, chicken, pork tenderloin, lamb, or salmon.
• Veg sides: Charred Brussels sprouts, garlicky green beans, or roasted carrots with honey.
• Sauces: Gravy, cranberry sauce, or a tangy yogurt-herb sauce for contrast.

There you have it—five stuffing recipes that bring serious flavor and personality to the table. Pick one for your next dinner, or mix and match to make a mini stuffing bar (yes, that’s a thing now). Whichever you choose, you’re about to turn “just a side” into the star. Happy cooking!