10 New and Delicious Stuffing Recipes

10 New and Delicious Stuffing RecipesStuffing isn’t just for the holidays anymore—it’s a year-round dinner table staple.  So why are you still sticking with the boxed stuff?  Creating mouthwatering and unique stuffing that adds that extra zip to any meal is a whole lot simpler than you think.  Below you’ll find 10 of the freshest new and delicious stuffing recipes around.  Try them on your daily dinner table or save them for a special occasion—like dressing up the Thanksgiving bird.  Either way, your family will thank you for thinking outside the box.

Chestnut Stuffing with Leeks and Apples

Chestnuts and apples are fall favorites and often come together in holiday cooking but what happens when you throw in a few leeks and add a special twist?

Recipe via The Parsley Thief


  • 3 cups of cubed, white sandwich bread
  • 4 tablespoons of unsalted butter
  •  2 cups sliced leeks (both the white and light green bits)arts}
  • 1 rib of celery (chopped)
  • 1 teaspoon of thyme leaves
  • 1 Granny Smith apple (peeled and chopped)
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 7 ounces of roasted chestnuts (coarsely chopped)  These can be purchased canned (usually in a jar or bottle) or you can roast your own (see here for roasting instructions)
  • 1/2 cup of heavy cream
  • 1/4 cup of minced fresh parsley


  • Preheat oven to 350 degrees
  • Spread bread on baking sheet
  • Toast for 8-10 minutes, or until mostly dried
  • (Alternatively:  leave the bread out at room temperature for 24 hours to let it dry)
  • Transfer to a mixing bowl & set aside
  • Raise the oven temperature to 425 degrees
  • Melt butter in saucepan over medium heat
  • Add leeks and celery
  • Cover and cook, stirring occasionally, for roughly 8 minutes (or until the leeks are tender)
  • Add thyme, apples, salt and pepper and cook covered for 5 minutes
  • Add the leek mixture, cream, and parsley to the mixing bowl with the bread
  • Stir in the chestnuts
  • Transfer the stuffing to a buttered casserole dish and bake for 20 minutes (or until heated through with golden brown crust on top)

Wild Rice Stuffing with Cranberries, Bacon, and Pecans

A cranberry’s sweet/tartness needs a little savory flavor to really make the taste pop.  What better ingredient to do just that then the Internet’s favorite:  bacon?  Throw in some pecans and you’ve got yourself a Southern-inspired stuffing that will please even the carnivores in the house.

Recipe Via The Tidy Mom


  • 1 1/4 cup wild rice, uncooked
  • 4 slices Bacon, cut into 1-inch pieces
  • 1 cup onion, chopped
  • 1 14-oz can chicken broth
  • 1/2 cup water
  • 2 tablespoons dry sherry, (optional)
  • 1 teaspoon dried thyme leaves, crushed
  • 2 cups celery, chopped
  • 3/4 cup dried cranberries
  • 1/2 cup pecans, chopped and toasted


  • Rinse wild rice in cold water and drain well; set aside
  • Heat oven to 350 degrees
  • In a large saucepan, cook bacon over medium heat until crisp then remove, reserving 1 tablespoon drippings in saucepan.
  • Add onion to saucepan and cook until tender (be careful not to burn)
  • Add wild rice and cook and stir for 3 minutes
  • Add chicken broth, water, sherry and thyme then bring to boil
  • Reduce heat and simmer (covered) for 10 minutes
  • Remove from heat and stir in celery and dried cranberries
  • Transfer rice mixture to a 2-quart casserole dish
  • Cover and bake for 45 to 55 minutes or until rice is tender and liquid is fully absorbed (stir once)
  • Stir in pecans and bacon

Cornbread Stuffing Muffins

For a fun stuffing alternative, try creating cornbread stuffing muffins.  They’re fun to eat and easy to make but still have that classic stuffing flavor you savor.

Recipe Via A Spicy Alternative


  • 7 cups ¾ inch cubes Cornbread (store-bought is fine)
  •  7 cups ¾ inch cubes crust-free firm white sandwich bread
  •  ½ cup (1 stick) butter, divided
  •  6 oz. diced pancetta
  •  1 large onion, chopped
  •  1 large crisp apple, peeled and chopped
  •  1 cup pecan pieces
  •  ¼ cup chopped fresh parsley
  •  4 teaspoons chopped fresh thyme
  •  4 teaspoons dried rubbed sage
  •  1 teaspoon coarse kosher salt
  •  1 teaspoon freshly ground black pepper
  •  4 large eggs, beaten
  •  2 cups low-salt chicken broth


  • Cut and lay bread cubes out the day before to dry.  (alternatively, use low heat in oven to dry)
  • Preheat oven to 350 degrees
  • Put the bread cubes in a large bowl
  • Melt 4 Tb. butter in large skillet over medium heat.
  • Add the pancetta and sauté until brown
  • Add the onions and cook to soften
  • Add apples and soften (3-5 minutes)
  • Finally add the herbs and pecans
  • Toss and remove from heat
  • Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir
  • Add vegetable mixture to bread and toss
  • Whisk the eggs and broth together and pour over the bread mixture
  • Toss and let it stand 5 minutes
  • Generously butter twelve nonstick muffin cups then spoon ½ cup of stuffing mixture into each
  • Press to compact
  • Mound another ½ cup of remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape
  • Bake muffins until golden (about 22-25 minutes)
  • Let cool slightly before serving

Challah Apple Stuffing

Who doesn’t love Challah?  Now you can incorporate this traditional Jewish specialty into any of your holiday festivities. 

Recipe via Buzzfeed’s Thanksgivukkah


  • 2 1 pound loaves of challah (cubed and dried for 24 hours or toasted in oven)
  • 2 1-lb loaves challah
  • 1 cup unsalted butter (2 sticks)
  • 2 cups diced celery
  • 2 cups diced onion
  • 2 cups peeled and diced Granny Smith apples
  • 8 sprigs thyme, leaves picked and finely chopped
  • 3 sprigs rosemary, leaves picked and finely chopped
  • 6 sprigs marjoram, leaves picked and finely chopped
  • 3 cups low-sodium chicken broth


  • Preheat oven to 350 degrees
  • In a large sauté pan, melt butter over medium-low heat
  • Add onions and celery
  • Add three teaspoons of salt and ground pepper to taste
  • Cook until onions are soft
  • Add apples and herbs
  • Cook until apples are soft
  • In a large bowl, combine challah cubes, cooked vegetables, butter, and chicken broth
  • Mix until the bread is saturated with liquid
  • Press stuffing into a 9×13-inch baking dish
  • Bake at 350 degrees (covered with foil) for 40 minutes
  • Remove the foil and raise oven temp to 450 degrees
  • Cook stuffing (uncovered) for 10-15 minutes (until the top starts to brown slightly)
  • Cool 10 minutes, then serve immediately

Artichoke, Fennel, and Leek Stuffing

Artichokes have come a long way in the popular kitchen (they’re not one of those weird veggies no one knows what to do with anymore).  So why not toss them in a fairly easy-to-make stuffing recipe and see what happens?

Recipe via Ocean Mist Farms


  • 2 cups Ocean Mist Artichoke Hearts, Cooked, Cleaned, and Diced
  • 2 Leeks, greenish-white part only, diced
  • 2 each Fennel bulbs, tops removed, diced
  •  3 each stalks of Celery, diced
  •  ½ Yellow Onion, diced
  • 3/4 cup plus 3 tablespoon salted butter
  • 2 teaspoons kosher salt
  •  1 teaspoon black pepper
  •  1-1/2 tablespoons fresh thyme, rough chopped
  •  1 tablespoon fresh garlic, chopped fine
  •  2 tablespoons poultry seasoning
  •  2 cups chicken stock (may need more for moister stuffing)
  • 2 large eggs, lightly beaten
  •  1 cup Italian Parsley Leaves, rough chopped
  •  12 cups cube bread stuffing (boxed)


  • Melt butter in a large pot
  • Add the leeks, onions, fennel, celery, salt and pepper
  • Cook until the onions and fennel turn translucent
  • Add the artichoke hearts, thyme, garlic, and poultry seasoning
  • Cook until the aromas are released from the garlic
  • Add the chicken stock and beaten eggs
  • Bring up to a simmer and then stir in the parsley and bread crumbs to combine
  • Spoon stuffing into a buttered/greased casserole dish, cover and bake at 350 degrees for 35-40 minutes
  • Uncover and continue baking for the last 15 minutes for a crisper top.

Tortilla Chip and Chorizo Stuffing

This Tex/Mex inspired stuffing is anything but traditional but for those with feisty taste buds it’s the perfectly palatable alternative to boring old bread-based stuffing.

Recipe via the Bitten Word


  • 9 tablespoons unsalted butter, plus more for the baking dish
  • 12 ounces dried chorizo, chopped
  • 4 bunches scallions, chopped
  • 4 4-ounce cans chopped green chiles, drained
  • 2 teaspoons ground cumin
  • 3 cups low-sodium turkey or chicken broth
  • 2 large eggs
  • 1/2 cup chopped fresh cilantro
  • 1 13-ounce bag corn tortilla chips, coarsely crushed
  • 8 cups stale white bread cubes
  • 2 cups cubed queso fresco cheese
  • Kosher salt and freshly ground pepper


  • Preheat oven to 375 degrees
  • Butter a 3-quart baking dish
  • Melt 8 tablespoons butter in a large skillet over medium heat
  • Add the chorizo, scallions, chiles and cumin
  • Cook, stirring, until the chorizo is slightly browned
  • Add the broth and bring to a simmer
  • Whisk the eggs and cilantro in a large bowl
  • Add the tortilla chips, bread and cheese and season with salt and pepper
  • Slowly pour in the chorizo-broth mixture and toss to combine
  • Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter
  • Cover with aluminum foil and bake 30 minutes
  • Uncover and bake until golden (30 minutes)

Susan’s Peach Stuffing

Peaches in your stuffing?  Why not—you’ve eaten them in your salsa for years.  Get a little South in your mouth!

Recipe via Sarah Carey


  • 1 loaf rustic Italian bread (cubed)
  • 4 ounces unsalted butter
  • 2 medium onions (diced)
  • 4 celery stalks, (diced)
  • 4 teaspoons minced garlic
  • Coarse salt and freshly ground pepper
  • 1 small bunch fresh flat-leaf parsley (coarsely chopped)
  • 2 tablespoons coarsely chopped fresh sage
  • 2 teaspoons finely chopped fresh thyme
  • 1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired
  • 1/2 cup thawed frozen orange juice concentrate
  • 1/2 cup low-sodium chicken stock (optional; use if cooking in baking dish)


  • Dry bread for 24 hours on baking sheet (alternatively toast in oven)
  • Preheat oven to 375 degrees
  • Melt butter in a large skillet over medium-high heat
  • Add onions, celery, and garlic, and season with salt and pepper
  • Cook, stirring occasionally, until softened
  • Stir in herbs
  • Cook for 2 minutes
  • Transfer to a large bowl
  • Add bread, and toss to combine
  • Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches
  • Stir in stock
  • Spoon stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes.
  • Uncover, and bake until golden brown, 15 to 20 minutes.

Rosemary Whole Wheat Stuffing with Figs and Hazelnuts

Rosemary is the perfect complement to any savory stuffing recipe but when you add sweet figs and hazelnuts you’ve got something truly exceptional.

Recipe Via Vegetarian Times


  • 1 20-oz. loaf whole-grain bread, cut into ½-inch cubes and dried or toasted
  • 1 ½ cups blanched hazelnuts, coarsely chopped
  • ¾ cup tawny port
  • 1 cup dried figs, finely chopped
  • ½ cup dried sweetened cranberries
  • 5 Tbs. olive oil, divided
  • 2 small onions, finely chopped (2 cups)
  • 6 cloves garlic, minced (2 Tbs.)
  • 1 tsp. finely chopped fresh rosemary
  • 2 ½ cups low-sodium vegetable broth


  • Preheat oven to 350 degrees
  • Coat 13- x 9-inch baking dish with cooking spray
  • Toast dried bread cubes on baking sheet 30 minutes (stirring twice)
  • Cool, and transfer to large bowl
  • Heat skillet over medium-high heat, and spread hazelnuts in pan
  • Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown
  • Cool
  • Heat port to boiling in small saucepan
  • Stir in figs and cranberries
  • Set aside to steep
  • Heat 2 Tbs. oil in skillet over medium heat
  • Add onions and garlic, and cook 10 minutes
  • Stir in rosemary, and cook 2 minutes more
  • Stir onion mixture into bread cubes
  • Fold in dried fruit and port
  • Whisk together broth and remaining 3 Tbs. oil in bowl
  • Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy
  • Season with salt and pepper, if desired
  • Spread stuffing in prepared baking dish
  • Bake 45 minutes, or until top is golden brown
  • Cool 15 minutes before serving

Gluten-Free Quinoa Stuffing

Whether you have an allergy or just enjoy the benefits of a gluten-free diet, this stuffing recipe is for you.

Recipe via In Sonnet’s Kitchen


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup pecans
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 stalks celery, diced
  • ¼ cup chopped fresh Italian parsley


  • Rinse quinoa and place in a large saucepan
  • Add vegetable broth and bring to a boil
  • Reduce heat to low, cover, and cook for 20 minutes
  • Remove lid and fluff with a fork
  • Preheat oven to 250 degrees
  • Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes
  • Remove them from oven
  • Add pecans to a food processor
  • Coarsely chop while adding the sage and thyme
  • Set aside
  • Heat coconut oil in a large pan
  • Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes
  • Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined
  • Toss with parsley and serve.

Oyster Dressing “Grand-Mere”

This one is a little off the wall but for the adventurous chef it’s a hit that packs a wallop of fresh flavor.

Recipe via Food & Wine


  • 2 ounces slab bacon, cut into 1/4-inch dice
  • 1 stick unsalted butter
  • 1 celery rib, cut into 1/4-inch dice
  • 1/2 green bell pepper, cut into 1/4-inch dice
  • 1/2 small onion, finely diced
  • 2 large garlic cloves, minced
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
  • 4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
  • 2 scallions, minced
  • 2 tablespoons chopped parsley
  • 4 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon kosher salt


  • Preheat the oven to 350 degrees
  • Butter a 10-by-14-inch shallow baking dish
  • In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes
  • Add the butter and let melt
  • Add celery, green pepper, onion and minced garlic
  • Cook until softened, about 8 minutes
  • Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally
  • Put the diced baguettes in a large bowl
  • Spoon the bacon mixture on top
  • Add the oysters and their liquor along with the scallions and parsley
  • In a small bowl, beat the eggs with the hot sauce and salt
  • Pour the eggs into the bowl and mix everything together
  • Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top.

You Can Do It!

These recipes are anything but traditional—and that’s a good thing.  By spreading your culinary wings and trying new things you’ll be fast on your way to creating another kitchen classic, good for impressing those picky eaters or wowing the neighbors.

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