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Savory Stuffings, Delicious Dressings - 182 recipes

Do you like your stuffing savory or sweet? Do you demand delicious dressing? Whatever you call it, whether you cook it inside or alongside the main event, stuffing and dressings are a welcome addition to any meal!

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By á-61574

Rate this recipe 4.4/5 (7 Votes)
Double Corn - Cornbread Stuffing 1 Picture
Details

Servings 8
Preparation time 20
Cooking time 60

  • CORNBREAD:
  • 1 1/2 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 3 eggs
  • 1/3 cup butter, melted
  • STUFFING:
  • 3 cups fresh or frozen corn kernels, thawed
  • 1 large red onion, cut into wedges (1 1/2 cups)
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 6 cups fresh baby spinach leaves
  • 1 3/4 cups chicken broth
  • Fresh flat-leaf Italian parsley, chopped

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A yummy twist on the classic cornbread stuffing recipe starts with a simple cornbread recipe, followed by a stuffin...

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By

Moist and hearty, this stuffing is nicely seasoned with sausage, sage and fresh mushrooms

  • 1/2 pound bulk pork sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 6 cups cubed day-old bread
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
  • 1/4 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

By

Mushroom-Artichoke Stuffing brings new life to a holiday standard

  • 1 1/2 cups unsalted chicken stock, can use vegetable broth
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 1 tablespoon olive oil
  • 12 ounces exotic mushroom blend
  • 1 tablespoon chopped fresh thyme
  • 1 (9-ounce) package thawed frozen artichokes
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 ounce shaved Parmesan cheese
4.9/5 (9 Votes)

By

Looking for the perfect Thanksgiving side dish? Try this delicious Wild Rice Dressing with Roasted Chestnuts & Cran...

  • 2 cups uncooked wild rice
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups whole roasted bottled chestnuts
  • 1 cup sweetened dried cranberries
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 cups halved lengthwise and thinly sliced carrot
  • 1 1/2 cups yellow onion, chopped
  • 1 1/4 cups thinly sliced celery
  • 1/2 cup minced fresh flat-leaf parsley
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon black pepper
5/5 (1 Votes)

By

Apple and sausage stuffing is a great dish in the fall season

  • 8 tablespoons unsalted butter
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 4 pork sausages, casings removed
  • 3 McIntosh apples, or other tart red apple, peeled and chopped
  • 1 loaf white bread, crust cut off, cut into 1⁄2" cubes and toasted (about 8 cups)
  • 2 tablespoons finely chopped fresh sage
  • 2 cups chicken stock
  • Kosher salt and freshly ground pepper, to taste
4.7/5 (6 Votes)

By

This slow-cooker cornbread will amaze you with its deliciousness and just how easy it is to make

  • 2 (6.5-ounce) packages Martha White Yellow Cornbread & Muffin Mix
  • 2/3 cup water
  • 2/3 cup skim milk
  • 1 egg
  • 4 slices two day old bread, crusts removed
  • 1 medium onion, about 3/4 cup, chopped
  • 2 ribs celery, chopped, about 1/2 cup
  • 3 extra-large eggs
  • 1 (10.5-ounce) can cream of Campbell's 98% Fat-Free Chicken Soup
  • 1 or 2 (10.5-ounce) cans Campbell's Chicken Broth, depending on how moist you like your dressing
  • 3/4 teaspoon poultry seasoning, or to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 stick salted butter, divided
  • Salt, to taste
4.8/5 (19 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

Delicious vegan stuffing is a perfect side dish for the Thanksgiving turkey, and no one else will know it is vegan!...

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cups celery, chopped
  • 1 1/2 cup baby portobello mushrooms, sliced
  • 1/4 cup pine nuts
  • 2 tablespoons dried parsley
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 pound bag Pepperidge Farms stuffing cubes, without seasoning
  • 2 cups vegetable broth
5/5 (1 Votes)

By

If you love cornbread dressing, you will love this recipe

  • 1 cup shredded turkey or chicken
  • 1 can cream of chicken soup
  • 9 x13 pan cooked cornbread
  • 4 or more tablespoons dried sage
  • 1 medium onion, chopped
  • 4 hard boiled eggs, chopped
  • 1/2 cup margarine, melted
  • 3 to 4 cups broth
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)

By

Chorizo sausage gives this dressing recipe great flavors! You can substitute pork or Italian sausage, if you like

  • 1 loaf bread cut into 1 inch cubes (or a bag of bread cubes)
  • 8 tablespoons butter, divided
  • 1 pound fresh Chorizo sausage
  • 1 medium onion, chopped
  • 2 Granny Smith apples cored, and sliced
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth
  • 1 cup buttermilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup walnut pieces
  • 4 eggs, beaten
5/5 (1 Votes)

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