Stuffing (Dressing) Recipes

No Thanksgiving dinner would be complete without stuffing. Whether you are making the stuffing inside the bird or cooking it as dressing on the side, this dish is always a favorite.


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August 17, 2009

This has been handed down for years I just love it. My husband and I and the neighbor ate a 12 inch skilletful the night before Thanksgiving, right off the stove and 3 forks. Had to run to the store to be able to make it again. This can be eaten out of the turkey or you can stuff it. Just oh so good!



Melt the margarine in a large skillet add the onions. keep stirring so it don't brown.

Break up the sausage into pieces and add to the onion and butter in pan. Keep stirring until sausage is done.

Take the bread and soak it in your hands under water and squeeze the excess water out and break it up into sausage mixture until the whole loaf is done. Mix thoroughly.

Add 2 eggs, salt, thyme to taste. Mix well.

Either stuff the turkey or serve the dressing on the side. It doesn't matter, as it is fully cooked. Enjoy!

You can always double the recipe, just in case you keep tasting it.

Servings: 6-8
Time:5 Minutes Preparation Time
45 Minutes Cooking Time

Source: Passed down from Grandmother, to Mom to the girls in the family.

By Bunny from Ripley, TN

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Really different, but good stuffing recipe.


  • 4-6 slices bacon, diced
  • 1/2 cup chopped onion
  • 1 1/3 cup Minute Rice
  • 1 1/2 cups water
  • 1/2 tsp. salt
  • 1 cup diced celery
  • 1/4 cup chopped parsley
  • 1/4 cup sliced stuffed olives
  • 1/2 tsp. poultry seasoning
  • dash pepper


Fry diced bacon in saucepan until crisp and golden brown. Remove bacon and set aside. Reserve 2-3 Tbsp. drippings in saucepan. Add onions and saute until tender but not brown. Add Minute Rice, water, salt and celery. Mix just to moisten all of rice. Bring quickly to boil over high heat, cover, remove from heat and let stand 13 minutes. Add bacon and remaining ingredients; mix lightly with fork. Put into poultry, not packing tightly. Makes enough for a small chicken. For turkey, double or triple the recipe.

Servings: 6-8
Prep Time: 20-30 Minutes
Cooking Time: 15 Minutes

By Robin from Washington, IA

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Wonderful "spin" on traditional holiday dressing. Sure to be a hit year after year.

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This recipe is delicious when used to stuff your birds for the holidays whether it be a turkey, chicken or, as we did for Thanksgiving Cornish Hens. It is very versatile, as you can also use it to make a casserole from the leftover turkey or chicken.

A casserole dish of sage bread stuffing for or to serve with poultry

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This is the recipe that my late Mother used and I have been using it for years.

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August 26, 2008

Try this different stuffing dish with spinach and cheese.

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July 22, 2008

Preheat oven to 350 degrees F. (175 degrees C). Lightly butter a 2-quart casserole dish. Cover raisins with boiling water and let sit for 5 minutes. Drain well, then toss them with the bread cubes.

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Enjoy turkey and stuffing anytime in this easy baked dish!

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I make an old fashioned type of stuffing for both Thanksgiving and Christmas. I used boxed bread crumbs. I can still make my mom's by drying out the bread and seasoning it in the oven as she did. I don't see a difference except for time!

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November 20, 2012

When my mother would make bread stuffing for turkey or steak, I would not eat stuffing because I don't like onions. Well, I married in 1966 and the first dinner I had with my new in-laws was Thanksgiving. When my mother-in-law set the big bowl of stuffing on the table, I thought it looked so good and smelled so good that I sampled it. Wow, it was incredible!

After a few years, I decided to make my first turkey and asked her how she made her stuffing. The recipe is the usual bread stuffing recipe, but she used a lot of butter, eggs, she cut her onion and celery very very fine, salt, a lot of pepper, chicken broth or turkey broth (don't make the bread too wet), but the secret surprise was sugar. Her mother cooked for the Italian priest in our town and was the best Italian cook, so was my mother-in-law, but the sugar does it.

If you cut up a big loaf of bread, add a heaping tablespoon or a little more and mix the bread stuffing lightly with your hands. All my girlfriends use sugar and their familes don't want it any other way. Try it, you will see how good this is. The sugar brings out all of the other flavors. My mother-in-law taught me how to cook and I am so glad that I paid attention. She is gone now, but we still enjoy her recipes.

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17 Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

For some time I have been looking for a good recipe for dressing that is not stuffed in the bird, but baked separately. I would appreciate any that anyone can pass on. Thanks.

By glenda eileen lockhart from Nova Scotia


August 13, 20090 found this helpful Or search for grandmother's dressing recipe, good luck.

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Does anyone have a recipe for stuffing that is baked in the oven instead of the turkey that turns out crunchy? I remember having this as a kid at a relatives house, it was so good, but don`t know how it was prepared.

Tammy from Missouri


By Rachel (Guest Post)
November 15, 20060 found this helpful

An idea for you--
Make your stuffing how you might normally make it... but then pull it out of the turkey or the pan that you are baking it in and put it in a roasting pan.
Place this into the oven and put your oven onto 425. Let this cook without a cover for about 10 minutes, and it should be nice and crunchy on top.

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By Cathy (Guest Post)
November 16, 20060 found this helpful

I've always just put regular recipe stuffing mix in a shallow baking dish at 350 degrees for 30-45 min because inside the bird is too moist for my taste. Also, Rachael Ray demo'd this on her TV show yesterday: add a beaten egg to preferred stuffing recipe and mix; put scoopfuls in greased muffin tin and bake for crunchy "stuffing muffins". Go to her website for details.

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November 24, 2004

I need a new receipe for Thanksgiving stuffing!


By Darren (Guest Post)
November 30, 20041 found this helpful

I get rave reviews every time I make this stuffing.

Apple-Sausage Stuffing, Pennsylvania Dutch Style

Makes enough stuffing for a 10-12 pound turkey.

1 lb. sausage (links)
1 cup diced bacon
1 large onion, chopped
1 cup chopped celery
1/2 lb. mushrooms, sliced
2 apples, cored and diced
1 cup chopped parsley
1 tsp. sage
1 tsp thyme
1 one-pound loaf firm-type white bread, cut into 1- inch cubes
2 cups chicken broth (canned is fine)
salt & pepper to taste

In a large skillet, fry sausage and bacon until crisp and brown. Remove sausages and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally, for 5 minutes. Stir in bread cubes and add chicken broth. Season to taste with salt and pepper. Pour mixture into a bowl, cover and cool. Sprinkle turkey inside and out with salt and pepper. Stuff turkey with this mixture just before placing it in the oven. Stuff body and neck cavities. Sew or skewer openings, tie legs together and turn wings under body if desired. (I never do any of these things. 8^) Place on a rack in a roasting pan and roast at 350 degrees F. for 20 minutes to the pound. If you don't want to stuff, put stuffing into a well-greased 2-quart casserole and place in oven with turkey for the last hour of cooking time.

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By Margie Minard (Guest Post)
November 16, 20051 found this helpful

Cornbread Dressing (my version)
a few days ahead, bake a recipe of cornbread using:
1 c yellow cornmeal
1c flour
1 TBS baking powder
1 tsp salt
1/4 c sugar
combine the above in a medium bowl and make a well in the center and add:
1 c milk
1 egg
1/4 c oil
mix the wet ingredients together and pour into the well of dry ingredients. Stir till just moistened.

Bake in an 8 inch greased pan at 400 till golden brown, about 20-25 mins.

If you can stand to leave the cornbread till then, crumble and air dry for at least 24-48 hours. This makes about 3 cups cornmeal crumbs. While you are at it, cube the same amount of white and/or brown bread and let it stand to get stale, too.

When you are ready to make the dressing, combine the breads in a large bowl and add:
1c chopped onion
1 c chopped celery
1 TBS minced garlic
1/2 or more grated carrot (this is important and keeps the dressing moist)
about 3 TBS minced pepperoni
1 TBS poultry seasoning
2 TBS dry parsley
1 tsp salt
1/2 tsp pepper
1/2-1 stick butter or margarine
1 can chicken broth
enough water to make a very moist dressing
I think 1/2 to 1 lb browned sausage would be very good, also.

I never stuff a turkey. It takes longer to cook the turkey, and it is just not that safe. This is a very flavorful dressing that will bake up nicely in a casserole dish. Bake, covered 1/2 hour at 350, and then uncover for another 15 minutes to make a nice crunchy top.

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By Janine (Guest Post)
November 20, 20050 found this helpful

Here's a simple stuffing that always gets rave reviews. No one can tell it's not homemade!

Make a stock out of the turkey neck, giblets, liver, onions, celery, seasoning to taste and water. Slowly simmer all day the day before turkey day. Chop meats and use this stock instead of water or broth in the stuffing directions. We use Stove Top Cornbread or Chicken. I also add a couple chopped boiled eggs and bake till golden brown on top.

Hope this helps!

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By Joyce (Guest Post)
November 25, 20050 found this helpful

I need a stuffing receipe without sage or to know how to replace the sage with another spice.I live in East Africa and I can not find any sage. HELP!!

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I buy seafood stuffing at my local supermarket, that I love. It has breadcrumbs, imitation crab meat, seasonings, and butter. I have tried to make my own and it does not taste great. Does anybody have a tasty recipe for me? Thank you.

By gladys hernandez from Chelsea, MA

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August 25, 2013

Do you have recipe for microwaveable casserole of basic bread stuffing?

By cjl

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I am looking for a recipe for meat and potato stuffing. My uncle use to make this wonderful dish, but I have forgotten how it was made. My sister and I would love to know how.

Thank you in advance.

By Judy

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