Best Stuffing Recipes

One of the best stuffing recipes is made with homemade poultry seasoning. This savory blend of spices adds flavor to the dish and makes it easier to digest. You can make it yourself by following a couple of easy recipes. Then, you’re ready to serve it to family and friends. You’ll be glad you took the time to try one. And don’t worry if you’re not a turkey lover; you can still make delicious stuffing with your slow cooker.

What Is Stuffing?

Stuffing is a filling used to stuff the insides of chicken, rolled-up meat, fish, seafood, and vegetables.
Stuffing is traditionally made with white bread (stale bread was used for stuffing), onions and herbs such as sage for seasoning and can contain meat, vegetables, mushrooms, and nuts in British, Irish, and North American traditions. Other starches, such as rice or potato, are occasionally used for variety. Stuffing can be made in a thousand different ways, and there are just as many disagreements on what makes a good stuffing. Many of the recipes are incredibly detailed.

Stuffing made with potatoes and fruits is preferred by the Germans (such as apples and raisins.) Cornbread can be used as bread in the southern United States, and oysters are commonly used in dressings in coastal parts of North America and Europe. And there’s no reason why something called stuffing needs to contain starch. Some stuffings contain so much flesh that they resemble “forcemeat” in appearance. Meat stuffings, for example, are preferred by Italians. There’s no reason not to include the cheese fillings that go into baked pasta like cannelloni under the broad category of “stuffing.”

Here are some best stuffing recipes:

Buttery Herb Stuffing

It’s our favorite stuffing, and it’s the only one I make anymore. The outside is golden and crunchy, while the interior is soft. It’s vibrant, buttery, and herb-filled, but most importantly, it has a lovely neutral flavor that works with any meal. By far, my favorite side dish is stuffing. In fact, for me, Thanksgiving is all about the sides. Each one improves on the last. Because I’m serving it outside the bird, this is officially called dressing.

Classic Traditional Thanksgiving Stuffing

There’s nothing flowery or trendy about it. Everyone loves this classic, delicious, easy, homemade stuffing!! With just a few simple materials, you may get excellent results! It’ll become your new favorite!! This traditional stuffing is famous at Thanksgiving, Christmas, and New Year’s. My family is a traditional and classic stuffing connoisseur. There are no pears, dried fruit, nuts, wild mushrooms, bacon, or sausage. Consider the past.

Classic Stuffing

Stuffing is an essential onion and herb mixture of seasoned bread cubes. It’s traditionally stuffed into the bird, but we prefer to bake ours separately in a baking dish. It’s known as a dressing when cooked in this manner. The first stage in making stuffing is sautéed celery and onion in lots of butter, which produces the most beautiful aroma. Then, before baking, stir the aromatics with the dried bread, chicken broth, and beaten eggs until everything is evenly coated and wet.

Bread and Celery Stuffing

This herbed bread and celery stuffing, made with celery, onion, thyme, basil, and parsley, is a bare blank canvas of a stuffing that will satisfy you as-is or serve as a fantastic basis for your additional garnishments. It’s delicious with both chicken and turkey. The bread is the most significant component of this stuffing. This is the perfect moment to use up those small bits and pieces that have been sitting in the refrigerator or freezer or pastry bags. The higher the bread quality you use, the better the final stuffing.

bare bread quality

Bread Sage and Onion Stuffing

Season the onion, sage, and breadcrumbs with salt and pepper. Use to stuff meat or poultry, or roll into individual stuffing balls, with enough beaten egg to glue the mixture together—Cook for 30 minutes in a roasting tray for preparing stuffing balls.

Sage and Sausage Stuffing

The ideal texture of our traditional sausage and sage Thanksgiving stuffing comes from oven-dried bread, which absorbs a rich base of eggs, stock, and butter. While it can be made with various ingredients, the most common (my personal favorite) is bread, broth, eggs, and butter. To put it another way, think of it as a savory bread pudding.

Oyster Stuffing

Cook celery and onion in butter in a small skillet until soft; transfer to a large mixing bowl. Combine the parsley, poultry seasoning, sage, and pepper in a mixing bowl. Toss in the bread chunks. Combine the egg, broth, and oysters in a mixing bowl; gradually fold in the bread mixture. It will give you a delectable taste.

Moist & Savory Stuffing

Nothing beats a big bowl of traditional Thanksgiving stuffing over the holidays: the fluffy texture and savory flavors of rosemary, parsley, and thyme can make anyone feel warm and snug. We added a little butter and a sauté step to this traditional Thanksgiving stuffing recipe to increase flavor.

Wild Mushroom Stuffing

With all the mushrooms, it’s earthy. Thanks to the many herbs, fresh and delightfully salty, thanks to the Parmesan cheese. You can’t go wrong with this. AND… because I know not everyone is as crazy with mushrooms as I am, you can quickly leave them out of this recipe, and it will still be a hit! AND, if you have vegetarians in your household, the addition of mushrooms will be a hit!

Crisp-Top Sourdough Stuffing

The best stuffing recipes use day-old bread. This bread will absorb the flavors better than fresh bread. It’s also easier to store than fresh bread, and it is more affordable than you think. For more options, try experimenting with different kinds of bread. It doesn’t have to be traditional, and you can experiment with different types of bread to suit your taste. If you aren’t a turkey fan, try a meaty stuffing.

Should You Stuff The Turkey or Not?

For many years, stuffing the Thanksgiving turkey has been a custom. Stuffing can also be made ahead of time and baked separately. Each method has advantages and disadvantages to consider when preparing a turkey meal.

One advantage of not stuffing the bird and baking the stuffing separately is that the turkey will cook faster. At 325 degrees Fahrenheit, a 12 to 14 pound stuffed turkey will take 3.5 to 4 hours to bake, while an unstuffed bird will take 3 to 3.75 hours. According to Michigan State University Extension food safety educators, consumers should cook turkeys to a minimum internal temperature of 165 degrees Fahrenheit.

Cooking the stuffing on the outside of the bird is recommended by the United States Department of Agriculture (USDA). Bacteria can thrive in stuffing that hasn’t reached 165 degrees Fahrenheit, causing food poisoning.

Conclusion

When you’re making your stuffing, you can use various ingredients. The most common ingredients are onion and celery, and you can use the same ingredients for both. Using a skillet will make the process easier. But if you’re not sure whether to use butter or lard, be sure to use half the amount, and it will help keep the stuffing moist. You can also make turkey stuffing sandwiches with leftover stuffing and other Thanksgiving leftovers.