12 Savory Stuffing & Dressing Recipes

Stuffing (or dressing, depending on where you're from) is the soul of the Thanksgiving table. These 12 savory recipes — from classic sage to sausage-apple and Southern cornbread — guarantee a perfect, never-soggy side.

Golden on top, savory through and through — this is holiday comfort.

1. Classic Sage & Onion Stuffing

Buttery, herby, golden-crisp on top — the timeless Thanksgiving essential.

Ingredients

• 1 loaf day-old bread, cubed (about 10 cups)
• 1/2 cup butter
• 2 onions, diced
• 4 celery stalks, diced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme
• 3 cups chicken broth
• 2 eggs, beaten
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Sauté the onions and celery in butter 8 minutes until soft.
3. Stir in the sage and thyme; cook 1 minute.
4. Toss with the bread cubes in a large bowl.
5. Whisk the broth, eggs, salt, and pepper; pour over and toss.
6. Transfer to the dish, cover with foil, and bake 30 minutes; uncover and bake 15 minutes more.

2. Sausage & Apple Stuffing

Savory sausage and sweet apple — the sweet-savory combo everyone loves.

Ingredients

• 1 loaf day-old bread, cubed
• 1 lb pork sausage
• 1/2 cup butter
• 2 onions, diced
• 3 celery stalks, diced
• 2 apples, diced
• 1 tbsp fresh sage
• 3 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Brown the sausage in a skillet, breaking it up; remove with a slotted spoon.
3. Sauté the onions, celery, and apples in butter 8 minutes.
4. Toss the sausage, vegetables, sage, and bread cubes in a large bowl.
5. Whisk the broth and eggs; pour over and toss.
6. Bake covered 30 minutes; uncover and bake 15 minutes more.

3. Cornbread Stuffing

Sweet, crumbly cornbread makes the most flavorful stuffing base.

Ingredients

• 1 pan cornbread (8×8-inch), crumbled and dried
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 1 tbsp fresh sage
• 1 tsp thyme
• 2 1/2 cups chicken broth
• 2 eggs, beaten
• 1 tsp salt

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Dry the crumbled cornbread in a 300°F oven 15 minutes if fresh.
3. Sauté the onion and celery in butter 8 minutes.
4. Toss with the cornbread, sage, and thyme.
5. Whisk the broth, eggs, and salt; pour over and toss gently.
6. Bake covered 30 minutes; uncover and bake 15 minutes more.

4. Mushroom & Herb Stuffing

Deeply savory mushrooms and fresh herbs — vegetarian-friendly and delicious.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup butter
• 1 lb mushrooms, sliced
• 1 onion, diced
• 3 celery stalks, diced
• 2 tbsp fresh thyme
• 3 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Sear the mushrooms in butter until browned, 8 minutes.
3. Add the onion and celery; sauté 6 minutes more.
4. Stir in the thyme.
5. Toss with the bread cubes in a large bowl.
6. Whisk the broth and eggs; pour over, toss, and bake covered 30 minutes; uncover and bake 15 minutes more.

5. Cranberry Walnut Stuffing

Tart cranberries and crunchy walnuts brighten the classic.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 1 cup dried cranberries
• 1 cup chopped walnuts, toasted
• 1 tbsp fresh rosemary
• 3 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Sauté the onion and celery in butter 8 minutes.
3. Toss with the bread cubes, cranberries, walnuts, and rosemary.
4. Whisk the broth and eggs; pour over and toss.
5. Bake covered 30 minutes.
6. Uncover and bake 15 minutes more until golden.

6. Bacon & Leek Dressing

Smoky bacon and sweet leeks baked Southern-style in a dish.

Ingredients

• 1 loaf day-old sourdough, cubed
• 6 strips bacon, chopped
• 1/2 cup butter
• 2 leeks, sliced
• 3 celery stalks, diced
• 1 tbsp fresh thyme
• 3 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Cook the bacon until crisp; remove, leaving the fat.
3. Sauté the leeks and celery in bacon fat plus butter 8 minutes.
4. Toss with the sourdough, bacon, and thyme.
5. Whisk the broth and eggs; pour over and toss.
6. Bake covered 30 minutes; uncover and bake 15 minutes more.

7. Slow Cooker Stuffing

Frees the oven completely — moist, savory, and hands-off.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 1 tbsp sage
• 3 cups chicken broth
• 2 eggs, beaten

Instructions

1. Sauté the onion and celery in butter 8 minutes; stir in the sage.
2. Toss with the bread cubes in the slow cooker.
3. Whisk the broth and eggs; pour over and toss.
4. Cover and cook on LOW 4-5 hours.
5. Stir once halfway through.
6. Serve directly from the slow cooker on warm.

8. Gluten-Free Stuffing

All the classic flavor, totally gluten-free — nobody will guess.

Ingredients

• 1 loaf gluten-free bread, cubed and dried
• 1/2 cup butter or olive oil
• 1 onion, diced
• 3 celery stalks, diced
• 1 tbsp fresh sage
• 1 tsp thyme
• 3 cups gluten-free chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Dry the gluten-free bread cubes in a 300°F oven 20 minutes.
3. Sauté the onion and celery in butter 8 minutes.
4. Toss with the bread cubes, sage, and thyme.
5. Whisk the broth and eggs; pour over and toss gently.
6. Bake covered 30 minutes; uncover and bake 15 minutes more.

9. Wild Rice & Chestnut Stuffing

Nutty, chewy, and elegant — a sophisticated twist on tradition.

Ingredients

• 2 cups cooked wild rice
• 6 cups cubed day-old bread
• 1/2 cup butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 cup chopped chestnuts
• 1 tbsp fresh sage
• 2 1/2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Sauté the onion and celery in butter 8 minutes.
3. Toss with the bread, wild rice, chestnuts, and sage.
4. Whisk the broth and eggs; pour over and toss.
5. Bake covered 30 minutes.
6. Uncover and bake 15 minutes more until crisp on top.

10. Sourdough Stuffing

Tangy sourdough holds its texture beautifully — never mushy.

Ingredients

• 1 loaf day-old sourdough, cubed
• 1/2 cup olive oil
• 1 onion, diced
• 3 celery stalks, diced
• 2 tbsp fresh rosemary
• 1 tbsp thyme
• 3 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Sauté the onion and celery in olive oil 8 minutes.
3. Toss with the sourdough, rosemary, and thyme.
4. Whisk the broth and eggs; pour over and toss.
5. Bake covered 30 minutes.
6. Uncover and bake 15-20 minutes until deeply golden.

11. Butternut Squash Stuffing

Sweet roasted squash folded through herby stuffing — gorgeous color, too.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 cups diced butternut squash, roasted
• 1 tsp fresh sage
• 2 1/2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Roast the squash at 425°F for 20 minutes until tender.
3. Sauté the onion and celery in butter 8 minutes.
4. Toss with the bread, squash, and sage.
5. Whisk the broth and eggs; pour over and toss.
6. Bake covered 30 minutes; uncover and bake 15 minutes more.

12. Southern Cornbread Dressing

The Deep South classic — rich, savory, and baked golden in a dish.

Ingredients

• 1 pan cornbread, crumbled
• 4 biscuits, crumbled
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 1 tbsp poultry seasoning
• 3 cups chicken broth
• 2 eggs, beaten

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Sauté the onion and celery in butter 8 minutes.
3. Toss with the crumbled cornbread, biscuits, and poultry seasoning.
4. Whisk the broth and eggs; pour over and toss.
5. Bake covered 30 minutes.
6. Uncover and bake 20 minutes until golden and set.