15 Easy Stuffing Recipes for Thanksgiving

Stuffing is the true star of Thanksgiving. These fifteen recipes cover every style — classic sage and onion, cornbread, sausage, oyster, wild rice, and even slow cooker and muffin-tin versions.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Sage and Onion Stuffing

The traditional buttery stuffing everyone expects.

Ingredients

• 1 loaf white bread, cubed and dried
• 1 onion, diced
• 3 celery stalks, diced
• 1/2 cup butter
• 2 tbsp sage, chopped
• 1 tbsp thyme
• 3 cups chicken broth

Instructions

1. Sauté onion and celery in butter until soft.
2. Add sage and thyme.
3. Toss with dried bread cubes.
4. Pour over broth; mix gently.
5. Bake at 350°F for 40 minutes, covered then uncovered.

2. Southern Cornbread Stuffing

Crumbly, buttery cornbread stuffing with a Southern soul.

Ingredients

• 6 cups cornbread, cubed
• 1 onion, diced
• 2 celery stalks, diced
• 1/2 cup butter
• 1 tsp sage
• 1 tsp thyme
• 2.5 cups chicken broth

Instructions

1. Dry cornbread cubes overnight.
2. Sauté onion and celery in butter.
3. Toss with cornbread, sage, thyme.
4. Add broth until moist.
5. Bake at 350°F for 35 minutes.

3. Sausage and Apple Stuffing

Savory sausage meets sweet apple in this crowd-pleaser.

Ingredients

• 1 loaf bread, cubed
• 1 lb Italian sausage
• 1 onion, diced
• 2 celery stalks
• 1 apple, diced
• 1/2 cup butter
• 2.5 cups chicken broth

Instructions

1. Brown sausage; drain.
2. Sauté onion, celery, apple in butter.
3. Toss with bread cubes and sausage.
4. Add broth.
5. Bake at 350°F for 40 minutes.

4. Wild Rice and Mushroom Stuffing

Nutty, earthy, and wonderfully hearty.

Ingredients

• 2 cups wild rice, cooked
• 1 loaf bread, cubed
• 8 oz mushrooms, sliced
• 1 onion, diced
• 1/2 cup butter
• 1 tsp thyme
• 2 cups chicken broth

Instructions

1. Cook wild rice; set aside.
2. Sauté mushrooms and onion in butter.
3. Toss with bread, rice, thyme.
4. Add broth.
5. Bake at 350°F for 40 minutes.

5. Classic Oyster Stuffing

Briny oysters make this coastal classic sing.

Ingredients

• 1 loaf sourdough, cubed
• 1 pint oysters, shucked
• 1 onion, diced
• 2 celery stalks
• 1/2 cup butter
• 1 tbsp thyme
• 2 cups chicken broth

Instructions

1. Sauté onion and celery in butter.
2. Add oysters with their liquor; cook 3 minutes.
3. Toss with bread and thyme.
4. Add broth.
5. Bake at 350°F for 35 minutes.

6. Cranberry Pecan Stuffing

Sweet-tart cranberries and crunchy pecans.

Ingredients

• 1 loaf bread, cubed
• 1 cup dried cranberries
• 1/2 cup pecans, toasted
• 1 onion, diced
• 1/2 cup butter
• 1 tbsp orange zest
• 2.5 cups chicken broth

Instructions

1. Sauté onion in butter.
2. Toss bread with cranberries, pecans, zest.
3. Add broth until moist.
4. Bake at 350°F for 40 minutes.
5. Garnish with extra cranberries.

7. Chestnut Stuffing

Old-world chestnuts add rich, sweet depth.

Ingredients

• 6 cups cubed bread
• 2 cups chestnuts, roasted and chopped
• 1 onion, diced
• 2 celery stalks
• 1/2 cup butter
• 1 tsp sage
• 2.5 cups broth

Instructions

1. Sauté onion and celery in butter.
2. Toss with bread, chestnuts, sage.
3. Add broth.
4. Bake at 350°F for 40 minutes.
5. Serve hot.

8. Vegetarian Mushroom Stuffing

Meaty mushrooms make nobody miss the sausage.

Ingredients

• 1 loaf bread, cubed
• 1 lb mushrooms, mixed
• 1 onion, diced
• 4 garlic cloves
• 1/2 cup butter
• 1 tbsp thyme
• 2.5 cups vegetable broth

Instructions

1. Sauté mushrooms, onion, garlic in butter.
2. Toss with bread and thyme.
3. Add vegetable broth.
4. Bake at 350°F for 40 minutes.
5. Top with extra thyme.

9. Gluten-Free Herb Stuffing

All the classic flavor, totally gluten-free.

Ingredients

• 1 loaf gluten-free bread, cubed
• 1 onion, diced
• 2 celery stalks
• 1/2 cup butter
• 2 tbsp sage
• 1 tsp thyme
• 2.5 cups chicken broth

Instructions

1. Dry gluten-free bread cubes.
2. Sauté onion and celery in butter.
3. Toss with bread and herbs.
4. Add broth carefully — GF bread soaks fast.
5. Bake at 350°F for 35 minutes.

10. Slow Cooker Stuffing

Frees up the oven — fluffy and hands-off.

Ingredients

• 6 cups bread cubes
• 1 onion, diced
• 2 celery stalks
• 1 can cream of mushroom soup
• 1/2 cup butter
• 1 tsp poultry seasoning
• 1.5 cups chicken broth

Instructions

1. Sauté onion and celery in butter.
2. Toss with bread cubes in the slow cooker.
3. Mix soup, broth, seasoning; pour over.
4. Cook on LOW 3 hours.
5. Fluff and serve.

11. Stuffing Muffins

Crispy-edged individual portions everyone loves.

Ingredients

• 4 cups bread cubes
• 1 onion, minced
• 1 celery stalk, minced
• 1 egg, beaten
• 1/4 cup butter, melted
• 1 tsp sage
• 1 cup chicken broth

Instructions

1. Mix all ingredients in a bowl.
2. Pack into a greased muffin tin.
3. Bake at 375°F for 25 minutes.
4. Cool 5 minutes.
5. Pop out and serve.

12. Fig and Prosciutto Stuffing

Sweet figs and salty prosciutto — fancy but easy.

Ingredients

• 1 loaf bread, cubed
• 1 cup dried figs, chopped
• 1/2 cup prosciutto, diced
• 1 onion, diced
• 1/2 cup butter
• 1 tbsp rosemary
• 2.5 cups broth

Instructions

1. Crisp prosciutto in a skillet.
2. Sauté onion in butter.
3. Toss with bread, figs, rosemary.
4. Add broth.
5. Bake at 350°F for 40 minutes.

13. Kielbasa Rye Stuffing

Smoky sausage and hearty rye — a bold twist.

Ingredients

• 1 loaf rye bread, cubed
• 1 lb kielbasa, sliced
• 1 onion, diced
• 1 apple, diced
• 1/2 cup butter
• 1 tsp caraway
• 2.5 cups broth

Instructions

1. Brown kielbasa slices.
2. Sauté onion and apple in butter.
3. Toss with rye cubes and caraway.
4. Add broth.
5. Bake at 350°F for 40 minutes.

14. Butternut Squash and Goat Cheese Stuffing

Creamy goat cheese melts into sweet roasted squash.

Ingredients

• 1 loaf bread, cubed
• 2 cups roasted butternut squash
• 1/2 cup goat cheese
• 1 onion, diced
• 1/2 cup butter
• 1 tbsp sage
• 2.5 cups broth

Instructions

1. Roast squash at 400°F for 25 minutes.
2. Sauté onion in butter with sage.
3. Toss with bread and squash.
4. Add broth.
5. Bake at 350°F for 35 minutes; dot with goat cheese.

15. Pomegranate Pistachio Stuffing

Jewel-bright and festive with a Middle Eastern twist.

Ingredients

• 1 loaf challah, cubed
• 1 cup pomegranate arils
• 1/2 cup pistachios
• 1 onion, diced
• 1/2 cup butter
• 1 tbsp thyme
• 2.5 cups broth

Instructions

1. Sauté onion in butter with thyme.
2. Toss with challah cubes.
3. Add broth.
4. Bake at 350°F for 40 minutes.
5. Fold in arils and pistachios before serving.