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7 Incredible Stuffing Recipes – Just in time for Thanksgiving

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Whether you call it “stuffing”, “dressing”, or just “that-delicious-bready-stuff”, there’s one fact that’s inalienable: This stuff is DELICIOUS.

Thanksgiving is the perfect time to do some testing on this most-beloved of side dishes. It doesn’t matter if you stuff it in the bird or serve it up in a dish along side or just shovel it all directly from the oven into you mouth (we won’t tell) the simple fact is that the more recipes you have the better off you are. Pick a few, whip ’em up, and choose your new favorite!

Bread and Celery Stuffing


1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth



  1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
  3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Recipe and Photo from

Cornbread Stuffing with Chorizo


1/4 cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 cups  Chicken Broth
1 (8 ounce) package Cornbread Stuffing
1/4 pound chorizo sausage, diced
1/2 (4.5 ounce) can chopped green
chiles, drained
2 tablespoons chopped fresh cilantro
  1. Heat the oven to 350 degrees F.
  2. Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
  3. Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
  4. Bake for 30 minutes or until the stuffing mixture is hot.
Recipe and Photo from

Oyster Dressing


3 cups Cornbread, cubed
2 loaves crusty Italian Bread, cubed
2 Tbsp. Bacon Fat or Butter
3 cans Oysters, Drained, reserve liquid
4 large Carrots, diced
6 stalks Celery, diced
2 whole small Onions, diced
8 cups Turkey or Chicken Broth
1/2 Tsp. Ground Sage
1 Tsp. chopped Rosemary
Salt and Peper to Taste
2 Whole Eggs
1/4 cup chopped Fresh Parsley
  1. Allow all bread cubes to sit uncovered for several hours or overnight until it’s dry. Place all the cubed bread in a large mixing bowl.
  2. Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
  3. Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes.
  4. Add 5 or 6 cups of broth while tossing bread cubes with a large spoon. Stir in egg. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
  5. Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!

Recipe and photo from The Pioneer Woman

Chinese Thanksgiving Stuffing


1 1/2 cups sticky rice (glutinous rice)
1 1/2 cups long grain rice
3 3/4 cup water or chicken stock
1 1/2 teaspoons salt, divided
1 tablespoon vegetable oil
1 medium Yellow Onion
4 Chinese Sausages, steamed and sliced
8 medium dried black mushrooms,
rehydrated and chopped
(reserve the soaking liquid)
1/2 cup peeled and chopped water chestnuts
15 peeled, cooked chestnuts, chopped
2 tablespoons soy sauce
2 teaspoons sesame oil (optional)
1/2 teaspoon freshly-ground black pepper



  1. Put the sticky rice and long grain rice in a large pot and wash well. Drain and add 3 3/4 cups fresh cold water and 1/2 teaspoon salt. Set aside for 1 hour.
  2. In a small skillet, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Fry the onions until they’re soft and translucent, about 2 to 3 minutes. Set aside.
  3. Set the pot of rice on the stove and bring to a boil over high heat. Reduce the heat to medium and cook for 8 to 10 minutes until the water is almost completely absorbed.
  4. Place all the prepared ingredients on top of the rice and cover with a tight-fitting lid. Reduce the heat to medium-low and allow the steam to cook the rice.
  5. After 15 to 20 minutes, add the remaining salt, soy sauce, sesame oil, and black pepper. Stir from the bottom to distribute the ingredients. Cover and cook for another 10 minutes or until the rice is tender but not mushy; the grains should still be separated. If the rice is still hard, make a well in the center of the pot and add a little water, stock, or mushroom liquid. Raise the heat to high to generate more steam, then reduce and cook a few more minutes.
  6. Moisten the rice stuffing with turkey drippings and/or chicken stock and serve as a side dish with your cooked turkey.

Recipe and photo from The Asian Grandmother’s Cookbook

Vegetarian Sourdough Stuffing


1 loaf crusty sourdough bread, cubed
3 tablespoons unsalted butter
1 large onion, diced
4 ribs Celery, chopped
3 cups fresh Cremini Mushrooms
4 Granny Smith Apples, cored and chopped
3 cups Vegetable Broth
2 large Eggs
1/3 cup chopped fresh Sage
3/4 Tsp. fine Sea Salt
1/2 Tsp. fresh ground Pepper
  1. Preheat oven to 300 degrees F. Evenly spread bread cubes out on two baking sheets and bake for 15 minutes, or until bread is dried but not browned. Transfer bread cubes to a large bowl.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery, mushrooms, and apples. Cook until vegetables and apples are soft, about 10 minutes. Add the mixture to the bread and stir to combine.
  3. In a medium bowl, whisk together the vegetable broth and two eggs. Pour the broth mixture over the bread and stir to combine. Make sure all of the bread cubes are well coated with the liquid. Season with sage, salt, and pepper and stir well.
  4. Pour stuffing into a greased 9 x 13 pan. Bake at 350 degrees F for about 45 minutes, or until the stuffing is lightly browned and crisp on top. Remove from the oven and serve warm.

Recipe and photo from Two Peas and Their Pod

Savory Spinach and Artichoke Bread Pudding


1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, roughly chopped
2 cups chopped yellow onions
1 tbsp roughly chopped garlic
1 tbsp plus 2 tsp Italian seasoning blend
2 1/2 tsp salt
1 1/4 tsp freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tbsp lemon juice
12 to 14 cups cubed day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
  1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  4. Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Recipe from The Food Network , Photo from The Improv Kitchen.

Sausage, Apple, and Cranberry Stuffing


1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Recipe and Photo from

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