27 Savory Stuffing Recipes That Bring the Flavor

Get ready for holiday gatherings or cozy weeknight dinners with these savory stuffing ideas that pack bold tastes into every bite. Whether you’re sticking to traditions or mixing things up, this collection has something for every table. Dive in and find your new favorite side dish.

1. Classic Herb Stuffing

This classic herb stuffing stands out with its simple blend of fresh sage, thyme, and rosemary that infuses every piece of bread with aromatic depth. The combination creates a comforting base that pairs well with roasted meats or stands alone as a hearty side. Onions and celery add a subtle crunch, while chicken broth keeps it moist without sogginess. It’s the go-to recipe for those who want reliable flavor in every forkful. Butter ties it all together for a rich finish that lingers.

Ingredients

• 12 cups day-old bread cubes
• 1 cup unsalted butter
• 2 cups chopped onions
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Melt butter in a large skillet over medium heat, add onions and celery, cook until soft, about 10 minutes.
3. Stir in parsley, sage, thyme, salt, and pepper, then remove from heat.
4. Place bread cubes in a large bowl, pour the vegetable mixture over them, and toss to combine.
5. Gradually add chicken broth until moist but not soggy, then transfer to the baking dish.
6. Bake for 30-35 minutes until top is golden and crisp; stir halfway for even cooking.

How to Serve It

Pair it with gravy drizzled over the top for extra moisture. Scatter chopped fresh herbs like parsley on the surface right before serving. Offer it warm alongside turkey or chicken for a complete meal. For holidays, bake it in individual ramekins for personal portions. Add a side of cranberry sauce to balance the savory notes.

2. Sausage and Apple Stuffing

Sausage and apple stuffing brings a sweet-tart contrast from crisp apples that cut through the rich pork sausage. The mix creates layers of texture, with soft bread absorbing the juices for a unified dish. Onions provide a sharp base, while sage enhances the earthy tones. It’s perfect for fall meals where fruit and meat come together seamlessly. Each bite delivers a balance that keeps things interesting.

Ingredients

• 1 pound pork sausage
• 10 cups bread cubes
• 2 cups diced apples
• 1 cup chopped onions
• 1 cup chopped celery
• 2 tablespoons chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups chicken broth
• 1/2 cup butter

Instructions

1. Preheat oven to 375°F and prepare a large baking dish with grease.
2. Cook sausage in a skillet over medium heat until browned, drain excess fat.
3. Add butter, onions, celery, and apples to the skillet, sauté until tender, about 8 minutes.
4. Mix in sage, salt, and pepper, then combine with bread cubes in a bowl.
5. Pour in broth gradually, stirring to moisten evenly.
6. Bake in the dish for 25-30 minutes until browned on top; cover with foil if drying out.

How to Serve It

Top with sliced almonds for a nutty crunch. Serve in a hollowed-out pumpkin for a festive presentation. Garnish with fresh apple slices arranged in a fan. Pair with a light salad to offset the richness. For leftovers, reheat with a splash of broth to restore moisture.

3. Mushroom and Chestnut Stuffing

Mushroom and chestnut stuffing offers an umami punch from earthy mushrooms paired with nutty chestnuts for a woodland vibe. The combination adds chewiness that contrasts the soft bread base. Vegetable broth keeps it light yet flavorful, with thyme bringing herbal freshness. It’s a great choice for vegetarian tables or as a side to game meats. The flavors build with each layer for a satisfying depth.

Ingredients

• 8 cups bread cubes
• 2 cups sliced mushrooms
• 1 cup chopped chestnuts
• 1 cup chopped onions
• 1 cup chopped celery
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups vegetable broth
• 1/2 cup olive oil

Instructions

1. Preheat oven to 350°F and oil a baking dish.
2. Heat olive oil in a pan, sauté onions, celery, mushrooms until softened, about 10 minutes.
3. Stir in chestnuts, thyme, salt, and pepper.
4. Toss with bread cubes in a large bowl.
5. Add broth slowly to achieve desired moisture.
6. Bake for 35 minutes until crisp on edges; stir occasionally.

How to Serve It

Sprinkle with grated Parmesan for a cheesy edge. Serve alongside roasted vegetables like carrots. Add fresh thyme sprigs as a simple garnish. For winter meals, pair with mulled wine. Reheat portions in the microwave with a damp paper towel over them.

4. Cornbread Stuffing with Chorizo

Cornbread stuffing with chorizo introduces a smoky spice from the sausage that complements the sweet cornmeal base. Peppers add a mild heat, while onions build savory layers. It’s a twist on Southern classics with a kick that wakes up the palate. Broth soaks in for fluffiness without heaviness. Ideal for barbecues or holiday spreads with a bold edge.

Ingredients

• 6 cups crumbled cornbread
• 1/2 pound chorizo sausage
• 1 cup diced bell peppers
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 cups chicken broth
• 1/4 cup butter
• Salt to taste

Instructions

1. Preheat oven to 375°F and grease a casserole dish.
2. Brown chorizo in a skillet, remove and set aside.
3. Melt butter in the same skillet, add onions, celery, peppers, cook until soft.
4. Mix in chili powder and cumin.
5. Combine with cornbread and chorizo in a bowl, add broth.
6. Bake for 20-25 minutes until top is golden; check moisture midway.

How to Serve It

Garnish with chopped cilantro for freshness. Serve with lime wedges on the side. Pair with grilled meats for a complete plate. Add diced tomatoes on top for color. For spice lovers, offer hot sauce alongside.

5. Wild Rice Stuffing

Wild rice stuffing combines nutty grains with bread for a chewy, hearty texture that sets it apart. Carrots and cranberries add pops of color and subtle sweetness. Herbs like parsley keep it fresh and balanced. Vegetable broth enhances the natural flavors without overpowering. It’s suited for elegant dinners or as a gluten-free alternative base.

Ingredients

• 4 cups cooked wild rice
• 6 cups bread cubes
• 1 cup diced carrots
• 1/2 cup dried cranberries
• 1 cup chopped onions
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 2 1/2 cups vegetable broth
• 1/4 cup olive oil
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350°F and prepare a baking pan.
2. Sauté onions and carrots in olive oil until tender.
3. Mix in parsley, salt, pepper, cranberries.
4. Combine with wild rice and bread in a bowl.
5. Stir in broth to moisten.
6. Bake for 30 minutes until heated through; fluff with a fork before serving.

How to Serve It

Top with toasted pine nuts for extra crunch. Serve in acorn squash halves for visual appeal. Garnish with orange zest strips. Pair with poultry or fish dishes. For vegan tables, ensure all components fit.

6. Oyster Stuffing

Oyster stuffing draws from coastal traditions with briny oysters that add a seafood essence to the bread base. The mix creates a moist, flavorful dish with celery for crunch. Herbs like tarragon bring a subtle anise note. It’s a standout for seafood lovers or holiday feasts by the shore. Broth from the oysters enhances the overall savoriness.

Ingredients

• 10 cups bread cubes
• 1 pint shucked oysters, chopped
• 1 cup chopped celery
• 1 cup chopped onions
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups oyster liquor or chicken broth
• 1/2 cup butter

Instructions

1. Preheat oven to 375°F and butter a baking dish.
2. Melt butter, cook onions and celery until translucent.
3. Add oysters and tarragon, cook briefly.
4. Toss with bread, salt, pepper in a bowl.
5. Add broth or liquor for moisture.
6. Bake for 25-30 minutes until top crisps; avoid overcooking oysters.

How to Serve It

Garnish with lemon wedges for squeezing. Serve with white wine pairings. Add chopped chives on top. Pair with crab or shrimp sides. For elegance, portion into scallop shells.

7. Bacon and Leek Stuffing

Bacon and leek stuffing features smoky bacon that infuses the mild onion flavor of leeks into the bread. The result is a rich, layered side with crisp bits throughout. Thyme adds an herbal lift to balance the fat. It’s great for breakfast-inspired dinners or as a twist on classics. Chicken broth keeps it from drying out.

Ingredients

• 8 cups bread cubes
• 1/2 pound bacon, chopped
• 2 cups sliced leeks
• 1 cup chopped celery
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 2 cups chicken broth
• 1/4 cup butter
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350°F and grease a dish.
2. Cook bacon until crisp, remove, drain fat but reserve 2 tablespoons.
3. Sauté leeks and celery in reserved fat and butter.
4. Mix in thyme, salt, pepper.
5. Combine with bread and bacon, add broth.
6. Bake for 30 minutes until golden; stir if needed.

How to Serve It

Top with fried onion rings for texture. Serve warm with eggs for brunch. Garnish with crumbled extra bacon. Pair with salads for contrast. Reheat in skillet for crispiness.

8. Spinach and Feta Stuffing

Spinach and feta stuffing incorporates tangy cheese and fresh greens for a Mediterranean flair in the bread mix. The feta melts slightly, binding flavors together. Garlic adds a pungent kick, while broth maintains moisture. It’s a lighter option for vegetable-forward meals. Perfect for pairing with lamb or as a standalone dish.

Ingredients

• 9 cups bread cubes
• 4 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 cup chopped onions
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 1/2 cups vegetable broth
• 1/4 cup olive oil

Instructions

1. Preheat oven to 375°F and oil a baking pan.
2. Heat olive oil, sauté onions, garlic, then add spinach until wilted.
3. Stir in oregano and salt.
4. Mix with bread and feta in a bowl.
5. Add broth to combine.
6. Bake for 25 minutes until cheese softens; cover if browning too fast.

How to Serve It

Garnish with cherry tomato halves. Serve with yogurt sauce on the side. Add pine nuts for nuttiness. Pair with grilled meats. For parties, make ahead and reheat.

9. Cranberry and Pecan Stuffing

Cranberry and pecan stuffing mixes tart berries with crunchy nuts for a festive contrast in the savory bread. Sage enhances the autumnal notes, while onions build a solid base. It’s a holiday staple that adds color and texture. Broth ensures even absorption. Great for turkey accompaniments or vegetarian versions.

Ingredients

• 10 cups bread cubes
• 1 cup dried cranberries
• 1 cup chopped pecans
• 1 cup chopped onions
• 1 cup chopped celery
• 2 tablespoons chopped fresh sage
• 1 teaspoon salt
• 2 1/2 cups chicken broth
• 1/2 cup butter

Instructions

1. Preheat oven to 350°F and prepare dish.
2. Melt butter, cook onions and celery.
3. Add cranberries, pecans, sage, salt.
4. Toss with bread.
5. Moisten with broth.
6. Bake 30-35 minutes; toast pecans separately if desired.

How to Serve It

Top with fresh cranberry relish. Serve in bread bowls. Garnish with pecan halves. Pair with sweet potatoes. For fall, add pumpkin seeds.

10. Italian Sausage Stuffing

Italian sausage stuffing uses fennel-spiced meat for an aromatic twist on the bread foundation. Tomatoes add acidity, basil freshness. It’s reminiscent of pizza flavors in side form. Broth melds everything smoothly. Suited for pasta nights or as a bold holiday side.

Ingredients

• 1 pound Italian sausage
• 8 cups bread cubes
• 1 cup diced tomatoes
• 1 cup chopped onions
• 1/2 cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 cups chicken broth
• 1/4 cup olive oil

Instructions

1. Preheat oven to 375°F, grease pan.
2. Brown sausage, drain.
3. Sauté onions in oil, add tomatoes, garlic powder.
4. Mix in basil, salt.
5. Combine with bread and sausage, add broth.
6. Bake 25 minutes until crisp.

How to Serve It

Sprinkle with grated Pecorino. Serve with marinara dip. Garnish with basil leaves. Pair with salads. Reheat with cheese melt.

11. Vegetarian Lentil Stuffing

Vegetarian lentil stuffing replaces meat with protein-packed lentils for a hearty, earthy core in the bread mix. Carrots and herbs add vibrancy and depth. Vegetable broth keeps it plant-based and moist. It’s a filling option for meat-free diets. Flavors develop as it bakes.

Ingredients

• 2 cups cooked lentils
• 8 cups bread cubes
• 1 cup diced carrots
• 1 cup chopped onions
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 2 1/2 cups vegetable broth
• 1/4 cup olive oil
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350°F, oil dish.
2. Sauté onions and carrots in oil.
3. Add lentils, rosemary, salt, pepper.
4. Toss with bread.
5. Add broth.
6. Bake 30 minutes; stir for evenness.

How to Serve It

Top with yogurt dollops. Serve with greens. Garnish with rosemary. Pair with soups. For warmth, add spices.

12. Seafood Stuffing

Seafood stuffing features shrimp and crab for a light, briny addition to the bread base. Peppers provide sweetness, herbs brightness. Fish stock enhances the ocean flavors. It’s ideal for coastal meals or lighter holidays. Textures vary from tender to crisp.

Ingredients

• 1/2 pound shrimp, chopped
• 1/2 pound crab meat
• 9 cups bread cubes
• 1 cup diced red peppers
• 1 cup chopped onions
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• 2 cups fish stock
• 1/4 cup butter

Instructions

1. Preheat oven to 375°F, butter pan.
2. Melt butter, cook onions and peppers.
3. Add shrimp and crab, cook lightly.
4. Mix in dill, salt.
5. Combine with bread, add stock.
6. Bake 20-25 minutes; watch seafood.

How to Serve It

Garnish with dill fronds. Serve with tartar sauce. Add lemon slices. Pair with whites. Portion small.

13. Butternut Squash Stuffing

Butternut squash stuffing incorporates roasted squash for sweet, creamy chunks in the savory bread. Sage and nuts add earthiness and crunch. It’s a seasonal favorite with balanced tastes. Broth unifies the components. Great for fall tables.

Ingredients

• 3 cups cubed butternut squash
• 8 cups bread cubes
• 1/2 cup chopped walnuts
• 1 cup chopped onions
• 2 tablespoons chopped fresh sage
• 1 teaspoon salt
• 2 cups vegetable broth
• 1/4 cup olive oil

Instructions

1. Preheat oven to 350°F, roast squash at 400°F for 20 minutes first.
2. Sauté onions in oil.
3. Mix in sage, salt, walnuts.
4. Combine with bread and squash.
5. Add broth.
6. Bake 30 minutes.

How to Serve It

Top with walnuts. Serve in squash. Garnish sage. Pair roots. Add cheese.

14. Kale and Quinoa Stuffing

Kale and quinoa stuffing blends superfoods for a nutritious twist on bread stuffing. Kale adds bitterness, quinoa protein. Herbs freshen it up. It’s light yet satisfying. Vegetable broth keeps it clean.

Ingredients

• 2 cups cooked quinoa
• 4 cups chopped kale
• 6 cups bread cubes
• 1 cup chopped onions
• 2 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 2 cups vegetable broth
• 1/4 cup olive oil

Instructions

1. Preheat oven to 375°F, oil dish.
2. Sauté onions and kale in oil until wilted.
3. Add oregano, salt.
4. Mix with quinoa and bread.
5. Add broth.
6. Bake 25 minutes.

How to Serve It

Top seeds. Serve salads. Garnish herbs. Pair grains. Vegan friendly.

15. French Onion Stuffing

French onion stuffing mimics soup with caramelized onions and Gruyere in bread. Rich and cheesy. Thyme adds herb note. Beef broth deepens flavor. Comfort food side.

Ingredients

• 3 cups sliced onions
• 8 cups bread cubes
• 1 cup grated Gruyere
• 1 cup chopped celery
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 2 1/2 cups beef broth
• 1/4 cup butter

Instructions

1. Preheat oven to 350°F.
2. Caramelize onions in butter, 20 minutes.
3. Add celery, thyme, salt.
4. Mix with bread and half cheese.
5. Add broth, top with cheese.
6. Bake 30 minutes.

How to Serve It

Top croutons. Serve soups. Garnish thyme. Pair beef. Broil top.

16. Chorizo and Pepper Stuffing

Chorizo and pepper stuffing spikes heat with sausage and veggies in bread. Cumin layers spice. Great for fiestas. Broth moistens.

Ingredients

• 1/2 pound chorizo
• 2 cups diced peppers
• 8 cups bread cubes
• 1 cup onions
• 1 tablespoon cumin
• 1 teaspoon salt
• 2 cups chicken broth
• 1/4 cup oil

Instructions

1. Preheat 375°F.
2. Brown chorizo.
3. Sauté peppers, onions, cumin, salt.
4. Mix bread, add broth.
5. Bake 25 minutes.

How to Serve It

Top avocado. Serve tacos. Garnish cilantro. Pair beans. Add lime.

17. Herb and Garlic Stuffing

Herb and garlic stuffing amplifies basics with bold garlic and mixed herbs in bread. Simple yet punchy. Broth binds.

Ingredients

• 10 cups bread cubes
• 6 cloves garlic, minced
• 1/4 cup mixed fresh herbs (parsley, thyme, rosemary)
• 1 cup onions
• 1 cup celery
• 1 teaspoon salt
• 3 cups chicken broth
• 1/2 cup butter

Instructions

1. Preheat 350°F.
2. Melt butter, cook garlic, onions, celery.
3. Add herbs, salt.
4. Toss bread, broth.
5. Bake 30 minutes.

How to Serve It

Top garlic chips. Serve roasts. Garnish herbs. Pair veggies. Toast extra.

18. Apple and Sage Stuffing

Apple and sage stuffing pairs fruit tartness with herb earthiness in bread. Balanced and seasonal.

Ingredients

• 2 cups diced apples
• 8 cups bread cubes
• 2 tablespoons chopped sage
• 1 cup onions
• 1 cup celery
• 1 teaspoon salt
• 2 1/2 cups broth
• 1/4 cup butter

Instructions

1. Preheat 375°F.
2. Sauté onions, celery, apples in butter.
3. Add sage, salt.
4. Mix bread, broth.
5. Bake 25 minutes.

How to Serve It

Top cider glaze. Serve pork. Garnish apples. Pair cheese. Warm serve.

19. Chestnut and Sage Stuffing

Chestnut and sage stuffing nuts up with chestnuts and sage in bread. Cozy flavors.

Ingredients

• 1 1/2 cups chestnuts
• 8 cups bread
• 2 tablespoons sage
• 1 cup onions
• 1 teaspoon salt
• 2 cups broth
• 1/4 cup oil

Instructions

1. Preheat 350°F.
2. Sauté onions, add chestnuts, sage, salt.
3. Mix bread, broth.
4. Bake 30 minutes.

How to Serve It

Top nuts. Serve game. Garnish sage. Pair wines. Festive.

20. Sourdough Stuffing with Herbs

Sourdough stuffing uses tangy bread with herbs for depth.

Ingredients

• 10 cups sourdough cubes
• 1/4 cup mixed herbs
• 1 cup onions
• 1 cup celery
• 1 teaspoon salt
• 3 cups broth
• 1/2 cup butter

Instructions

1. Preheat 350°F.
2. Cook veggies in butter, add herbs, salt.
3. Mix bread, broth.
4. Bake 35 minutes.

How to Serve It

Top butter. Serve sandwiches. Garnish herbs. Pair soups. Crisp top.

21. Stuffing with Dried Fruits and Nuts

Stuffing with dried fruits and nuts adds chewy sweetness and crunch to savory bread.

Ingredients

• 1 cup mixed dried fruits
• 1 cup mixed nuts
• 8 cups bread
• 1 cup onions
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 1/2 cups broth
• 1/4 cup oil

Instructions

1. Preheat 375°F.
2. Sauté onions, add fruits, nuts, spices.
3. Mix bread, broth.
4. Bake 25 minutes.

How to Serve It

Top honey. Serve salads. Garnish fruits. Pair cheeses. Sweet-savory.

22. Mexican-Inspired Stuffing

Mexican-inspired stuffing spices cornbread with beans, corn, peppers.

Ingredients

• 6 cups cornbread
• 1 cup black beans
• 1 cup corn
• 1/2 cup jalapenos
• 1 cup onions
• 1 tablespoon cumin
• 1 teaspoon salt
• 2 cups broth
• 1/4 cup oil

Instructions

1. Preheat 350°F.
2. Sauté veggies, spices.
3. Mix cornbread, beans, broth.
4. Bake 30 minutes.

How to Serve It

Top salsa. Serve tacos. Garnish avocado. Pair rice. Spicy.

23. Greek Stuffing with Olives and Feta

Greek stuffing mixes olives, feta, herbs in bread.

Ingredients

• 1 cup olives
• 1 cup feta
• 8 cups bread
• 1 cup onions
• 2 tablespoons oregano
• 1 teaspoon salt
• 2 cups broth
• 1/4 cup olive oil

Instructions

1. Preheat 375°F.
2. Sauté onions, add olives, oregano, salt.
3. Mix bread, feta, broth.
4. Bake 25 minutes.

How to Serve It

Top tzatziki. Serve lamb. Garnish olives. Pair veggies. Fresh.

24. Asian-Inspired Stuffing with Ginger

Asian-inspired stuffing flavors bread with ginger, soy, scallions.

Ingredients

• 2 tablespoons grated ginger
• 8 cups bread
• 1/2 cup soy sauce
• 1 cup scallions
• 1 cup mushrooms
• 1 teaspoon sesame oil
• 2 cups broth

Instructions

1. Preheat 350°F.
2. Sauté ginger, mushrooms, scallions in sesame oil.
3. Add soy, mix bread, broth.
4. Bake 30 minutes.

How to Serve It

Top sesame. Serve stir-fries. Garnish scallions. Pair noodles. Umami.

25. Cajun Stuffing

Cajun stuffing heats bread with sausage, spices, trinity veggies.

Ingredients

• 1/2 pound andouille
• 8 cups bread
• 1 cup peppers
• 1 cup onions
• 1 cup celery
• 1 tablespoon Cajun seasoning
• 2 cups broth
• 1/4 cup butter

Instructions

1. Preheat 375°F.
2. Brown sausage.
3. Sauté trinity, seasoning.
4. Mix bread, broth.
5. Bake 25 minutes.

How to Serve It

Top hot sauce. Serve gumbo. Garnish celery. Pair rice. Bold.

26. Moroccan Stuffing with Apricots

Moroccan stuffing blends apricots, spices, nuts in bread.

Ingredients

• 1 cup dried apricots
• 1/2 cup almonds
• 8 cups bread
• 1 cup onions
• 1 tablespoon ras el hanout
• 1 teaspoon salt
• 2 1/2 cups broth
• 1/4 cup oil

Instructions

1. Preheat 350°F.
2. Sauté onions, add apricots, almonds, spices.
3. Mix bread, broth.
4. Bake 30 minutes.

How to Serve It

Top yogurt. Serve tagines. Garnish mint. Pair couscous. Aromatic.

27. Vegan Mushroom Stuffing

Vegan mushroom stuffing packs umami from mushrooms in bread, herbs.

Ingredients

• 3 cups sliced mushrooms
• 8 cups bread cubes
• 1 cup onions
• 1 cup celery
• 2 tablespoons thyme
• 1 teaspoon salt
• 3 cups vegetable broth
• 1/4 cup olive oil

Instructions

1. Preheat 350°F.
2. Sauté mushrooms, onions, celery in oil.
3. Add thyme, salt.
4. Mix bread, broth.
5. Bake 35 minutes.

How to Serve It

Top herbs. Serve plants. Garnish mushrooms. Pair salads. Healthy.

Pick one of these stuffing recipes to try at your next meal, or bookmark the list for future inspiration. Share your twists with friends and family to keep the ideas flowing. Enjoy the warmth these dishes bring to your table.