Menu Enter a recipe name, ingredient, keyword...

Savory Stuffings, Delicious Dressings - 50 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!

Google Ads

Top Recipe

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

See this recipe

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

Top rated Stuffing and Dressing recipes

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

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

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

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
4.6/5 (22 Votes)

By

My family loves stuffing. This year, I was inspired to bake stuffing in muffins tins, and that turned out to be a ...

  • 1 (14-ounce) package Pepperidge Farm® Herb Seasoned Stuffing (or use your own stale bread combo of your choice)
  • 3 stalks celery, chopped
  • 1 whole onion, chopped
  • 1/2 stick unsalted butter
  • 2 cups of chicken broth (I used homemade turkey stock), heated until almost boiling
  • 2 eggs, beaten
  • 1 cup fresh parsley, chopped
  • Bell's Seasoning (if a seasoning packet isn't included)
  • Additions: stuffing recipes vary so much! You can add cooked sausage, chopped apples, dried cranberries, golden raisins, oysters...whatever your heart desires.
4.5/5 (31 Votes)

By

Wild rice porcini mushroom dressing is a perfect fall side dish, or stuff your game hen for an easy (but impressive...

  • 3/4 cup dried porcini mushrooms, about 3/4 ounces
  • 3 onions, peeled and finely chopped, about 1 1/2 pounds
  • 1 teaspoon dried thyme
  • 1/4 teaspoon fresh-grated or ground nutmeg
  • 6 cups fat-skimmed chicken broth, or vegetable broth
  • 3 cups wild rice, rinsed and drained
  • 3 tablespoons dry sherry, optional
  • Salt
4.8/5 (10 Votes)

By

Try this version of Gluten-Free Stuffing, made with quinoa and red rice stuffing mix

  • 1 packet quinoa and red rice (included with mix)
  • 3 1/4 cups water
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 tablespoons
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bunch Tuscan kale (about 8 ounces) stems removed and leaves thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 packet spices (included with mix)
  • 1 packet dried cranberries (included with mix)
  • 1/2 cup pine nuts, toasted
  • Zest 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)
4.8/5 (10 Votes)

By

Love stuffing? This tasty, vegetarian version is packed with bell peppers, broccoli and corn

  • 2 tablespoons butter or margarine
  • 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-pound bag)
  • 2 cups frozen broccoli cuts
  • 1 cup frozen corn
  • 1 3/4 cups chicken broth (from 32-ounce carton)
  • 4 cups sage and onion-seasoned stuffing cubes (from 14-ounce bag)
  • 1/4 teaspoon dried thyme leaves
4.8/5 (6 Votes)

By

With savory flavors like sausage and garlic, this holiday sausage stuffing is sure to liven up any holiday table!

  • 1 (16-ounce) package Johnville All Natural Ground Mild Italian Sausage or Italian Sausage Link, casing removed
  • 12 slices or 1 1/2 packages of New York Brand Texas Garlic Toast
  • 1/2 cup butter
  • 2 medium onions, chopped
  • 2 cups celery, chopped
  • 1 cup green pepper,chopped
  • 1 teaspoon rubbed sage
  • 2 eggs, lightly beaten
  • 2 cups chicken broth
  • salt and black pepper to taste
4.5/5 (27 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)

More Stuffing and Dressing recipes

Any burning questions? Our chefs answer!

Turkey and Cornbread Stuffing with Sun-dried Tomatoes Double Corn - Cornbread Stuffing