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Our Favorite Bread Stuffing and Dressing Recipes - 103 recipes

Bread stuffing is a Thanksgiving classic that can be enjoyed all year! Stuffings and dressings are not limited to turkey time. They are a hearty accompaniment to beef, pork, chicken, fish, mushrooms, eggplant and more!

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By á-61574

Rate this recipe 4.6/5 (7 Votes)
Challah Stuffing with Fennel & Dried Fruit 1 Picture
Details

Servings 12
Preparation time 20
Cooking time 55

  • 1 (16-ounce) loaf challah, cut into 1-inch cubes
  • 1/4 cup butter
  • 2 cups onions, chopped, about 2 large onions
  • 2 cups fennel, chopped, about 2 medium fennel bulbs
  • 1 1/4 cups orange juice
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried cherries, chopped
  • 1/2 cup pitted dried plums or prunes, chopped
  • 2 tablespoons snipped fresh tarragon
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup walnuts, toasted and coarsely chopped
  • 3 eggs, lightly beaten
  • 2 cups milk
  • Fresh tarragon (optional)

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A great twist on stuffing, this Challah Stuffing recipe kicks things up a notch with fennel, dried fruits, nuts and...

Top rated Bread Stuffing and Dressing recipes

By

This dressing is so flavorful thanks to sautéing the fennel and using olive bread

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 3 large
  • 1/4 cup chopped green onions, white parts only, about 5 onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.7/5 (21 Votes)

By

The ultimate comfort food--old fashioned bread stuffing

  • 1 cup chopped celery, about 2 stalks
  • 1/2 cup chopped onion, about 1 medium
  • 1/2 cup chopped carrot, about 1 medium
  • 1/4 cup butter
  • 1 tablespoon snipped fresh parsley, optional
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground black pepper
  • 8 cups dried white bread cubes*
  • 1 cups chicken broth
4.6/5 (17 Votes)

By

A twist on bread dressing with sweet dried apricots, crunch pistachios and a little fresh mint

  • 6 tablespoons unsalted butter
  • 3 cups chopped onions
  • 6 cups (packed) 3/4-inch cubes crustless country-style white bread, from one 1-pound loaf
  • 1 cup pomegranate seeds, or 3/4 cup dried cranberries
  • 3/4 cup diced dried apricots, about 4 1/2 ounces
  • 1/2 cup pistachios, shelled, about 2 ounces
  • 1/2 cup coarsely chopped fresh mint
  • 1 tablespoon grated lemon peel
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup low-salt chicken broth
0/5 (0 Votes)

By

Savory stuffing is perfect anytime of the year

  • 1 spray cooking spray
  • 12 slices whole wheat bread, or white bread, preferably day-old, cubed*
  • 2 teaspoons olive oil
  • 2 teaspoons light butter
  • 1 cup onions, diced
  • 3 ribs celery, diced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 cups canned chicken broth
  • 2 tablespoons chives, fresh, chopped
4.6/5 (31 Votes)

By

It's perfect for the holidays, but easy enough for any time you're in the mood for really tasty stuffing!

  • 2 tablespoons butter
  • 6 ounces sliced mushrooms (about 2 cups)
  • 2 medium carrots, peeled and chopped (about 2/3 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup chopped apples
  • 1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
  • 1 can (about 8 ounces) sliced water chestnuts, drained
  • 2 cups coarsely chopped fresh spinach leaves
  • 1/2 cup Craisins
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
5/5 (5 Votes)

By

Make a statement at your holiday dinner with this crown roast of pork filled with a delicious stuffing including ap...

  • 1 crown roast of pork with 24 ribs
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
  • 1 pound dried bread croutons
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans
  • 3 to 4 cups chicken or turkey stock, warmed
5/5 (4 Votes)

By

" The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know ...

  • 1 pound butternut squash, cubed
  • 1 pound brussels sprouts, halved
  • 1 medium gala apple, cut into a 1/2 inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoons
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cup vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts
  • Sea salt & pepper, to taste
4.6/5 (36 Votes)

By

Using rye bread to make your stuffing gives it a unique flavor

  • 4 tablespoons plus 3/4 cup olive oil, divided, plus more
  • 10 cups coarsely torn seeded rye, dried out overnight
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 4 celery stalks, chopped
  • 6 medium shallots, chopped
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup dry white wine
  • 2 large eggs
  • 3 cups chicken stock or low-sodium chicken broth, divided
5/5 (2 Votes)

By

Fennel gives this bread stuffing a delicious flavor profile

  • 1 (1-pound) loaf sturdy white bread
  • 1 pound Italian sausage links, mild or hot
  • 1/4 cup unsalted butter
  • 1 large onion, chopped
  • 1 bulb fennel, finely chopped, or 2 cups finely chopped celery (or a combination)
  • 1 large carrot, peeled and finely diced
  • 1 bay leaf
  • 1 1/2 cups chopped mushrooms
  • 1/2 to 3/4 cup chopped fresh herbs (use mostly parsley, plus sage, rosemary, and/or thyme)
  • 1/2 cup pine nuts, pan toasted (optional)
  • 3/4 to 1 1/4 cups chicken broth
  • Salt and ground pepper to taste
  • 2 large eggs, lightly beaten
5/5 (2 Votes)

By

The bright, tangy flavors of dried cranberries and tart apples are the perfect addition to traditional stuffing mad...

  • 1 loaf sour dough bread, cubed (about 10-cups)
  • 1 cup sweetened dried cranberries
  • 1 medium apple, peeled, cored and chopped
  • 2 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Rolls
  • 1/2 cup shallots, finely diced
  • 1/2 cup pecans, chopped
  • 1/2 cup fresh parsley, chopped
  • 3 tablespoons fresh sage, finely chopped and divided
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 cup chardonnay wine
  • 4 tablespoons unsalted butter
  • 2 cups chicken stock
  • 2 eggs, lightly beaten
5/5 (1 Votes)

By

Savory stuffing with a touch of sweetness from the cranberries, this stuffing recipe with become a favorite -- any

  • 1 pound Bob Evans Savory Sage Roll Sausage
  • 1/2 cup butter
  • 6 stalks celery, finely diced
  • 2 medium onions, finely diced
  • 1 (12-ounce) package herb flavor stuffing mix
  • 1 cup dried cranberries
  • 1 teaspoon salt
  • 2 (14.5-ounce) cans chicken broth
5/5 (1 Votes)

By

This traditional Thanksgiving stuffing recipe starts with rye bread and adds wild rice for a hearty (and tasty) stu...

  • 2 loaves seeded rye bread
  • 2 onions chopped
  • 1 pound fresh sausage
  • 8 ounces mushroom, chopped
  • 2 ribs celery, chopped
  • 1 fennel, chopped
  • 1 teaspoon fennel seeds
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 cup wild rice
  • 2 tablespoons butter
  • 3 eggs
  • 1 1/4 cup turkey broth
5/5 (1 Votes)

By

Portuguese stuffing is a hearty side dish made with a base of bread stuffing with added ground beef, ground pork an...

  • 1 tablespoon unsalted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 cups yellow onions, finely chopped
  • 1 cup green bell peppers, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup ground beef
  • 1/2 pound ground pork
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons crushed red pepper, or to taste
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound chaurice or other spicy sausage, cut into small pieces
  • 1 1/2 loaves French bread, torn into 1/2-inch pieces (about 12 cups)
  • 1 1/2 cups chicken stock
  • 3 large eggs
5/5 (1 Votes)

By

Delicious savory dressing with a touch of sweetness from the apples

  • 1 (16-ounce) bag bread stuffing croutons
  • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
  • 1 pound fresh sage sausage, casing removed
  • 1 medium onion, chopped
  • 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
  • 1 to 2 ribs celery with leaves, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup walnut pieces, toasted
  • 2 eggs, beaten
5/5 (1 Votes)

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Sausage & Herb Stuffing Challah Stuffing with Fennel & Dried Fruit