15 Flavor-Packed Stuffing Recipes That Disappear Fast

Written by Camilla in Other

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You’ll find 15 stuffing recipes that lift any holiday table, from classic herb-and-butter bread to bold cornbread with jalapeño and sausage with apple and sage. Each recipe shows what to prep, how to combine flavors, and roughly when to bake or stuff the bird, so you can pick one by skill level and time. Start with the list below to match ingredients and schedule, then choose the recipe that fits your meal plan.

Classic Herb and Butter Bread Stuffing

Classic Herb and Butter Bread Stuffing: warm, fragrant, and comfortingly classic.

Ingredients:

  • 1 loaf (about 12–14 oz) day-old crusty bread, cubed (about 8–10 cups)
  • 6 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped (or 2 tsp dried)
  • 2 tablespoons fresh thyme leaves (or 2 tsp dried)
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried)
  • 1 to 1 1/2 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 1 to 1 1/4 cups low-sodium chicken or vegetable broth (more if needed)
  • 2 large eggs, lightly beaten (optional — for a moister, firmer stuffing)

How to Make:

  1. Preheat your oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 10–12 minutes if not already dry.
  2. Melt the butter in a large skillet over medium heat.
  3. Add onion and celery and cook 6–8 minutes until softened.
  4. Stir in garlic and cook 1 minute until fragrant.
  5. Remove from heat and mix in parsley, sage, thyme, rosemary, salt, and pepper.
  6. Place the bread cubes in a large bowl and pour the vegetable mixture over them. Toss gently to combine.
  7. Drizzle 1 cup of broth over the bread and toss; add more broth a little at a time until the mixture is moist but not soggy.
  8. If using eggs, pour the beaten eggs over the mixture and stir to incorporate.
  9. Transfer the stuffing to a greased baking dish (9×13-inch or similar) and cover with foil.
  10. Bake covered for 25 minutes, then uncover and bake 10–15 minutes more until the top is lightly browned and slightly crisp.
  11. Let rest 5 minutes, then fluff with a fork and serve hot.

Serve this classic herb and butter stuffing alongside your roast for cozy, herb-scented comfort.

Sausage, Apple, and Sage Stuffing

Savory, slightly sweet, and full of cozy autumn flavors.

Ingredients:

  • 1 lb (450 g) Italian sausage, casings removed
  • 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 3 cups (about 10–12 oz / 280–340 g) cubed day-old bread or 10–12 cups torn bread
  • 3 tbsp unsalted butter
  • 2 tbsp fresh sage, chopped (or 2 tsp dried sage)
  • 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
  • 1/2 to 1 cup low-sodium chicken or turkey broth (adjust for desired moistness)
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste
  • Optional: 1/2 cup toasted chopped walnuts or pecans, and 1/4 cup dried cranberries

How to Make:

  1. Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
  2. Heat a large skillet over medium; add sausage and cook, breaking up with a spoon, until browned and cooked through (about 6–8 minutes). Drain excess fat if needed and transfer sausage to a bowl.
  3. In the same skillet, add butter and sauté onion and celery until softened, about 5 minutes.
  4. Add diced apples, sage, and thyme to the skillet; cook 3–4 minutes until apples start to soften.
  5. Return the cooked sausage to the skillet and stir to combine; season with salt and pepper.
  6. In a large mixing bowl, combine the bread cubes, sausage-vegetable-apple mixture, and optional nuts/cranberries if using.
  7. Pour beaten eggs over the mixture and add 1/2 cup broth; toss gently to moisten. Add more broth if the mixture seems dry but don’t make it soggy.
  8. Transfer the stuffing to the prepared baking dish and cover loosely with foil.
  9. Bake covered for 25 minutes, then remove foil and bake 10–15 more minutes until top is golden and slightly crisp.
  10. Let rest 5 minutes before serving.

Serve warm and enjoy that perfect balance of savory sausage, sweet apple, and fragrant sage!

Cheesy Cornbread and Jalapeño Stuffing

A cozy, spicy twist on classic stuffing—cheesy cornbread and jalapeño brings creamy cheddar and a pop of heat to your holiday table.

Ingredients:

  • 1 batch (about 8 cups) crumbled cornbread, cooled (store-bought or homemade)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2–3 jalapeños, seeds removed and finely diced (use more if you like extra heat)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 to 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley (optional, for brightness)

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or a similar casserole dish.
  2. Crumble the cooled cornbread into a large bowl and set aside.
  3. Heat butter and olive oil in a large skillet over medium heat until the butter melts.
  4. Add the chopped onion and celery and sauté 5–7 minutes until softened and translucent.
  5. Stir in the diced jalapeños and garlic and cook 1–2 minutes until fragrant.
  6. Add cumin, smoked paprika (if using), salt, and pepper; stir to combine and cook 30 seconds.
  7. Pour the vegetable mix over the crumbled cornbread in the bowl.
  8. Whisk together 1 1/2 cups broth and the beaten eggs, then pour over the cornbread mixture.
  9. Add 1 cup of the shredded cheddar and the chopped parsley; toss gently until evenly moistened.
  10. Add up to 1/2 cup more broth if the mixture seems dry.
  11. Transfer the stuffing to the prepared baking dish, pressing lightly to level the top, and sprinkle the remaining 1/2 cup cheddar over the surface.
  12. Bake uncovered for 25–30 minutes until the top is golden and the center is set.
  13. Let rest 5 minutes before serving; taste and adjust seasoning if needed.

Dig in and enjoy the melty cheddar and spicy kick—perfectly comforting and full of flavor!

Cranberry, Pecan, and Orange Zest Stuffing

Bright, zesty, and perfectly crunchy — this stuffing brings sweet cranberries, toasty pecans, and bright orange together for a holiday showstopper.

Ingredients:

  • 10 cups cubed day-old bread (French or sourdough), roughly 1-inch pieces
  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted
  • Zest of 1 large orange (about 1–2 tablespoons)
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons chopped fresh thyme (or 1/2 tsp dried)
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 to 1 1/2 cups low-sodium chicken or vegetable broth (more if you like it moister)
  • 1 large egg, lightly beaten (optional, helps bind)

How to Make:

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast 5–7 minutes until fragrant; set aside.
  2. In a large skillet, heat butter and olive oil over medium heat until butter melts.
  3. Add onion and celery; sauté 6–8 minutes until softened and translucent.
  4. Stir in orange zest, thyme, salt, and pepper; cook 1 minute to bloom the flavors.
  5. In a large bowl, combine bread cubes, dried cranberries, toasted pecans, and sautéed vegetables.
  6. Pour 1 cup broth over the mixture and toss gently; add more broth a little at a time until desired moistness is reached.
  7. Stir in the beaten egg and parsley, if using, to help the stuffing hold together.
  8. Transfer mixture to a greased baking dish (9×13 or similar) and cover with foil.
  9. Bake covered 25 minutes, then remove foil and bake 10–15 minutes more until top is golden and crisp.
  10. Let rest 5 minutes before serving.

Serve this bright, crunchy stuffing alongside your favorite mains and enjoy the festive flavors!

Mushroom, Leek, and Thyme Wild Rice Stuffing

Earthy mushrooms, sweet leeks, and fragrant thyme tossed with nutty wild rice make this stuffing a cozy showstopper.

Ingredients:

  • 2 cups cooked wild rice (about 1 cup dry)
  • 8 oz cremini or button mushrooms, sliced
  • 2 medium leeks, white and light-green parts only, cleaned and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup vegetable or chicken stock (more if needed)
  • 1/3 cup chopped toasted walnuts or pecans (optional for crunch)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice (optional, brightens the flavors)

How to Make:

  1. Heat butter and olive oil in a large skillet over medium heat until butter melts.
  2. Add sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 6–8 minutes.
  3. Stir in the sliced leeks and cook 4–5 minutes until softened and translucent.
  4. Add the minced garlic and thyme; cook 1 minute until fragrant.
  5. Pour in the cooked wild rice and toss to combine, breaking up any clumps.
  6. Add the stock a little at a time to moisten the mixture; stir until heated through and fluffy.
  7. Fold in the toasted nuts (if using), parsley, and lemon juice; season with salt and pepper to taste.
  8. If you like a crisp top, transfer to a baking dish, scatter a few extra mushrooms or nuts on top, and bake at 350°F (175°C) for 15 minutes.
  9. Serve warm as a side or stuffing — it’s hearty and full of flavor.

Enjoy this savory blend of mushrooms and thyme — it’s comfort in every bite!

Cornbread and Chorizo Skillet Stuffing

Sweet, spicy, and buttery — this cornbread and chorizo skillet stuffing brings big flavor to your table with minimal fuss.

Ingredients:

  • 1 pound chorizo (fresh, Mexican-style), casing removed
  • 6 cups crumbled cornbread (day-old or lightly toasted)
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup chicken or vegetable broth (plus more if needed)
  • 2 large eggs, beaten
  • 1/2 cup fresh cilantro or parsley, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 jalapeño, seeded and minced for extra heat
  • Optional: 1/2 cup shredded cheddar or Monterey Jack cheese

How to Make:

  1. Crumble the cornbread into bite-size pieces and set aside.
  2. Heat a large ovenproof skillet over medium heat; add the chorizo and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the chorizo to a bowl, leaving some fat in the skillet.
  3. Add the butter to the skillet fat. When melted, add the onion, celery, and bell pepper (and jalapeño if using). Sauté until softened, about 5 minutes.
  4. Stir in the garlic, smoked paprika, and cumin; cook 30 seconds until fragrant.
  5. Return the chorizo to the skillet and toss to combine with the veggies.
  6. Remove the skillet from heat and stir in the crumbled cornbread, chopped herbs, and beaten eggs. Add the 1/2 cup broth and fold gently until moistened; add a splash more broth if it seems dry.
  7. Season with salt and pepper to taste. If using cheese, sprinkle it over the top now.
  8. Preheat your oven broiler or set oven to 375°F (190°C). If you want a crisp top, place the skillet in the oven and bake 12–15 minutes until heated through and top is golden (or broil 2–3 minutes to brown the top carefully).
  9. Let the stuffing rest a few minutes, then fluff lightly with a fork and garnish with extra herbs if desired.

Serve warm and enjoy — savory, spicy, and comfortingly irresistible.

Bacon, Brussels Sprouts, and Maple Stuffing

Crisp bacon, caramelized Brussels sprouts, and sweet maple make this stuffing a cozy, irresistible side.

Ingredients:

  • 6 cups day-old bread cubes (preferably sourdough or French), about 1 loaf
  • 6 slices bacon, chopped
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup maple syrup (pure or good-quality)
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh parsley (optional)
  • 1/2 cup toasted pecans or walnuts, chopped (optional for crunch)

How to Make:

  1. Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish or a 2-quart casserole.
  2. Spread the bread cubes on a baking sheet and toast in the oven for 8–10 minutes until lightly golden; set aside.
  3. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes; transfer bacon to a paper towel-lined plate and reserve 1–2 tablespoons of bacon fat in the skillet.
  4. Add butter to the skillet with the bacon fat; sauté the onion until soft, about 4 minutes.
  5. Add the halved Brussels sprouts cut-side down and cook until browned and tender, about 6–8 minutes, stirring once or twice.
  6. Stir in the minced garlic and thyme and cook 30 seconds until fragrant.
  7. Pour in the maple syrup and simmer 1–2 minutes until it begins to glaze the sprouts and onions.
  8. In a large bowl, combine the toasted bread cubes, cooked bacon, the maple-sprouts-onion mixture, toasted nuts (if using), parsley (if using), salt, and pepper.
  9. Pour the broth over the mixture a little at a time, tossing gently until the bread is moistened but not soggy; add a touch more broth if needed.
  10. Transfer the stuffing to the prepared baking dish, cover with foil, and bake 20 minutes; remove foil and bake another 10–15 minutes until the top is crisp and golden.
  11. Taste and adjust seasoning, then let stand 5 minutes before serving.

Serve warm — this sweet-and-savory stuffing will steal the show at your table!

Lemon-Garlic Herb Quinoa Stuffing

Bright, tangy, and herb-filled quinoa stuffing that’s light enough for weeknights and fancy enough for the holiday table.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil or dill, chopped (or a mix)
  • 1/3 cup toasted pine nuts or chopped walnuts (optional)
  • 1/3 cup dried cranberries or chopped dried apricots (optional)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or oregano
  • 2 tablespoons butter (optional, for richness)

How to Make:

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  1. In a fine-mesh sieve rinse the quinoa under cold water until water runs clear; drain well.
  2. In a medium saucepan bring the broth to a boil, add the quinoa, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed.
  3. Remove from heat, keep covered and let rest 5 minutes, then fluff with a fork.
  4. While quinoa cooks, heat olive oil in a skillet over medium heat and sauté the onion until soft and translucent, about 5 minutes.
  5. Add the garlic and cook 30–60 seconds until fragrant; don’t let it brown.
  6. Stir the cooked quinoa into the skillet with onions and garlic, mixing gently to combine.
  7. Add lemon zest, lemon juice, parsley, basil (or dill), thyme (or oregano), salt, and pepper; toss to distribute flavors.
  8. Fold in toasted nuts and dried fruit if using, and stir in butter for extra richness if desired.
  9. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  10. Transfer to a serving dish and garnish with a few extra herbs and lemon zest.

Serve warm alongside roast vegetables or poultry — bright, herby, and oh-so-satisfying!

Pear, Gorgonzola, and Walnut Stuffing

A sweet-and-savory stuffing that pairs ripe pears, creamy Gorgonzola, and crunchy walnuts for a bright, cozy side.

Ingredients:

  • 6 cups day-old bread cubes (French or sourdough), roughly 1-inch pieces
  • 2 ripe but firm pears (such as Bartlett or Bosc), cored and diced
  • 4 ounces Gorgonzola cheese, crumbled
  • 3/4 cup toasted walnuts, roughly chopped
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 1 1/4 cups low-sodium chicken or vegetable broth (as needed)
  • 1 large egg, beaten (optional, for a firmer bake)

How to Make:

  1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar-sized casserole.
  2. Spread the bread cubes on a baking sheet and toast in the oven 8–10 minutes until lightly golden, then transfer to a large bowl.
  3. In a skillet over medium heat, melt the butter with the olive oil.
  4. Add the chopped onion and celery and sauté 6–8 minutes until softened and translucent.
  5. Stir in the chopped sage and thyme, cook 30 seconds until fragrant, then remove the pan from heat.
  6. Add the sautéed vegetables to the bowl with the toasted bread.
  7. Gently fold in the diced pears, crumbled Gorgonzola, and chopped walnuts.
  8. Season with salt and pepper, then pour 1 cup of broth over the mixture and mix gently; add up to 1/4 cup more broth if the bread seems too dry.
  9. If using, stir in the beaten egg to help the stuffing set when baked.
  10. Spoon the mixture into the prepared baking dish, evenly packing but not smashing it down.
  11. Cover with foil and bake 25 minutes, then remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp.
  12. Let rest 5 minutes before serving.

Serve warm alongside roast poultry or as a star side — the pears and Gorgonzola make every bite a delightful sweet-and-salty surprise.

Spinach, Feta, and Pine Nut Mediterranean Stuffing

A bright, savory Mediterranean stuffing that balances tangy feta, earthy spinach, and crunchy pine nuts for a flavorful side or bird filling.

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups fresh spinach, roughly chopped (or 1 12-oz package frozen spinach, thawed and squeezed dry)
  • 1/2 cup pine nuts, toasted
  • 1 cup crumbled feta cheese
  • 2 cups day-old bread cubes (about 6–8 ounces), crusts removed if desired
  • 1/3 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 to 3/4 cup vegetable or chicken broth (as needed)
  • 1 large egg, beaten (optional, for binding if baking or stuffing a bird)

How to Make:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Stir in the garlic and cook 30–60 seconds until fragrant.
  4. Add the spinach a handful at a time, cooking until wilted (if using frozen, add it now and heat through).
  5. Remove from heat and let cool slightly.
  6. Stir in the toasted pine nuts, crumbled feta, bread cubes, and chopped parsley.
  7. Add lemon juice, lemon zest (if using), oregano, salt, and pepper; toss to combine.
  8. Pour in 1/2 cup broth and add the beaten egg if using; mix gently. Add more broth a little at a time until the stuffing is moist but not soggy.
  9. If stuffing a bird, spoon into cavity and loosely pack; if baking separately, transfer to a greased baking dish, cover with foil, and bake at 350°F (175°C) for 25–30 minutes until heated through (remove foil for the last 5–10 minutes to brown the top).
  10. Taste and adjust seasoning before serving.

Enjoy the bright Mediterranean flavors—this stuffing is delicious inside poultry or served as a savory vegetarian side!

Chestnut, Porcini, and Rosemary Stuffing

Rustic, cozy stuffing with earthy porcini and fragrant rosemary — perfect for holiday feasts.

Ingredients:

  • 1 lb (450 g) day-old bread, cut into 1/2-inch cubes (sourdough or country loaf)
  • 8 oz (225 g) cooked chestnuts, coarsely chopped (jarred or roasted)
  • 1 oz (30 g) dried porcini mushrooms
  • 2 cups (480 ml) hot water or low-sodium vegetable/chicken broth (for rehydrating porcini)
  • 4 tbsp (60 g) unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • 1/2 to 3/4 cup (120–180 ml) low-sodium chicken or vegetable broth (adjust for desired moisture)
  • 2 large eggs, lightly beaten (optional, for binding)
  • 2 tbsp chopped flat-leaf parsley (optional, for brightness)
  • Zest of 1 lemon (optional, for brightness)

How to Make:

  1. Place dried porcini in a bowl and pour 2 cups hot water or broth over them. Let soak 20 minutes, then drain, reserving the soaking liquid. Chop porcini coarsely.
  2. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 8–10 minutes until lightly crisp if not already dry.
  3. In a large skillet, heat butter and olive oil over medium heat until butter melts and foams.
  4. Add chopped onion and celery and cook 6–8 minutes until softened and translucent.
  5. Stir in garlic, chopped porcini, rosemary, and thyme; cook 1–2 minutes until fragrant.
  6. Add chopped chestnuts and cook 2–3 minutes to warm through, tossing gently.
  7. Transfer toasted bread cubes to a large mixing bowl. Pour vegetable/chicken broth (or reserved porcini soaking liquid) through a fine sieve into the bowl to capture mushroom flavor; discard solids from sieve if any.
  8. Add the onion-celery-chestnut-porcini mixture to the bread. Toss gently to combine.
  9. Season with salt, pepper, and lemon zest if using. Add beaten eggs and parsley if using, and gradually add extra broth (1/2–3/4 cup) until the mixture is moist but not soggy.
  10. Transfer mixture to a buttered baking dish (about 9×13 or similar) and press lightly to even out.
  11. Bake uncovered 30–35 minutes until top is golden and edges are crisp. If you prefer a crispier top, bake a few minutes longer.
  12. Remove from oven and let rest 5 minutes before serving.

Serve warm alongside roast poultry or as a comforting vegetarian centerpiece — every bite is richly savory and herb-scented.

Curried Apricot and Almond Couscous Stuffing

Bright, fragrant curried apricot and almond couscous stuffing — sweet, nutty, and ready to brighten any meal.

Ingredients:

  • 1 cup couscous
  • 1 1/4 cups vegetable or chicken stock (hot)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 cup dried apricots, chopped
  • 1/3 cup slivered or sliced almonds, toasted
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • Zest and juice of 1 lemon
  • Salt and black pepper to taste

How to Make:

  1. Heat the stock until just simmering and place the couscous in a heatproof bowl. Pour the hot stock over the couscous, cover, and let sit for 5 minutes.
  2. Fluff the couscous with a fork to separate grains and set aside.
  3. While couscous rests, warm 2 tablespoons olive oil in a skillet over medium heat.
  4. Add the chopped onion and cook 4–5 minutes until soft and translucent.
  5. Stir in the garlic, curry powder, and cumin; cook 30–60 seconds until fragrant.
  6. Add the chopped apricots to the skillet and toss for a minute to warm and soften them slightly.
  7. Transfer the spiced onion and apricot mixture into the bowl with couscous.
  8. Stir in the toasted almonds, lemon zest, lemon juice, and chopped parsley.
  9. Taste and season with salt and pepper; adjust lemon or curry to your liking.
  10. Serve warm as a stuffing or a side, and garnish with a few extra almonds or parsley if desired.

Enjoy the sunny, spiced flavors — this stuffing brings a tasty twist to any table.

Sweet Potato and Marshmallow Casserole-Style Stuffing

A cozy, sweet-and-savory casserole-style stuffing that tastes like Thanksgiving and marshmallow dreams in every spoonful.

Ingredients:

  • 3 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
  • 4 cups cubed day-old bread (white or challah), roughly 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/2 cup milk (or heavy cream for richer texture)
  • 2 large eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, salt, and pepper; mix until smooth.
  3. Fold the cubed bread and chopped pecans (if using) into the sweet potato mixture until the bread is evenly coated.
  4. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
  5. Cover the dish with foil and bake for 25 minutes to heat through and meld flavors.
  6. Remove the foil, sprinkle the mini marshmallows evenly over the top, and return the dish to the oven.
  7. Bake uncovered for an additional 10–12 minutes, or until the marshmallows are puffed and golden and the edges are bubbling.
  8. Let the casserole rest for 5 minutes before serving so slices hold together.

Serve warm and enjoy that gooey, buttery, sweet-and-savory bite—pure comfort in every spoonful.

Butternut Squash, Sage, and Brown Butter Stuffing

Roasted sweet butternut and nutty brown butter make this sage-studded stuffing irresistibly cozy.

Ingredients:

  • 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1/2-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 8 cups day-old bread cubes (about 1 lb) — ciabatta, sourdough, or French loaf
  • 6 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3–4 cloves garlic, minced
  • 10–12 fresh sage leaves, thinly sliced (or 2 teaspoons dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 cup chopped fresh parsley
  • 1 to 1 1/4 cups low-sodium chicken or vegetable broth (adjust for desired moistness)
  • 2 large eggs, lightly beaten
  • 1/2 cup toasted chopped pecans or walnuts (optional)
  • 1/2 cup grated Parmesan cheese (optional)

How to Make:

  1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  2. Roast squash 20–25 minutes until tender and lightly caramelized; set aside to cool slightly.
  3. Meanwhile, spread bread cubes on a sheet and toast in the oven 8–10 minutes until lightly crisp, or use day-old bread as-is.
  4. In a small skillet over medium heat, melt butter and cook until it foams and the milk solids turn golden brown and smell nutty (about 3–4 minutes). Remove from heat.
  5. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Sauté onion until soft, about 5 minutes.
  6. Add garlic, sliced sage, and thyme; cook 1 minute until fragrant.
  7. Transfer toasted bread cubes to a large bowl. Stir in the sautéed onion mixture, roasted squash, chopped parsley, nuts (if using), and Parmesan (if using).
  8. Pour the brown butter, beaten eggs, and 1 cup broth over the bread mixture. Gently toss to combine, adding up to 1/4 cup more broth if you want it moister. Season with salt and pepper to taste.
  9. Turn the mixture into a buttered 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 20 minutes.
  10. Remove foil and bake another 10–15 minutes until the top is golden and slightly crisp.
  11. Let rest 5 minutes before serving.

Spoon generous helpings and enjoy the warm, cozy flavors of fall in every bite!

Pesto, Sun-Dried Tomato, and Mozzarella Bread Stuffing

Bright, cheesy, and herb-packed — this stuffing turns any meal into a celebration.

Ingredients:

  • 1 loaf crusty bread (about 10–12 cups cubed), day-old or toasted
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
  • 1 1/2 cups fresh mozzarella, diced or torn into bite-size pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil (or use reserved sun-dried tomato oil)
  • 1/2 cup chicken or vegetable broth (plus extra if needed)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried Italian seasoning or 1 tablespoon fresh chopped oregano
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup grated Parmesan for topping
  • Optional: 1 large egg, lightly beaten (for a firmer, casserole-style stuffing)

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a baking dish or line with parchment.
  2. Cut or tear the bread into 1-inch cubes and spread on a baking sheet; toast for 8–10 minutes if not already day-old.
  3. Heat olive oil in a skillet over medium heat, add onion and cook until soft, about 4–5 minutes.
  4. Add garlic and cook 30 seconds until fragrant, then remove from heat.
  5. In a large bowl, combine toasted bread cubes, cooked onion and garlic, pesto, chopped sun-dried tomatoes, mozzarella, parsley, and Italian seasoning.
  6. Pour broth over the mixture and toss gently until bread is moistened; add beaten egg now if using to bind the mixture.
  7. Season with salt and pepper to taste; add a splash more broth if the stuffing seems dry.
  8. Transfer mixture to the prepared baking dish, sprinkle Parmesan on top if desired, and cover loosely with foil.
  9. Bake covered for 20 minutes, then remove foil and bake another 10–15 minutes until the top is golden and cheese is melted.
  10. Let rest 5 minutes before serving.

Serve warm and enjoy the gooey, herbal goodness — this stuffing will disappear fast!

Conclusion

You’ve got a dozen flavorful stuffing ideas to try, and each one’s easy to make. Pick a recipe, prep ingredients, and follow steps for sautéing, mixing, and baking. Taste and adjust seasoning as you go. Serve warm, and keep extras covered for reheating. These stuffings pair with turkey, ham, or vegetarian mains. They’ll disappear off the table like leaves in wind—simple, satisfying, and ready to become a holiday favorite.

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