Tasty stuffing recipes that will get rave reviews from everyone at the table

The cornbread dressing at Curbside Casserole in Memphis, Tenn., on Saturday, October 31, 2020.Thanksgiving To Go Where To Pick Up Everything You Need For Your Holiday Feast
The cornbread dressing at Curbside Casserole in Memphis, Tenn., on Saturday, October 31, 2020.Thanksgiving To Go Where To Pick Up Everything You Need For Your Holiday Feast /

When it comes to Thanksgiving side dishes, stuffing often ranks as the top choice. While some plates might have more sides that turkey, the variety of flavors that tasty stuffing recipes offer can become overwhelming. From choosing the bread to the seasonings to even making that vegan stuffing, narrowing down the possibilities can make some people throw their hands up in frustration. Having a few tasty stuffing recipes at the ready will get rave reviews all around.

Many stuffing recipes start with bread. While some people enjoy ripping, tearing or cutting perfect cubes, other cooks prefer to let someone else do the hard work.

Pepperidge Farm has a variety of stuffing options that give the home cook a flavorful base for the dish. Whether people prefer Pepperidge Farm’s Corn Bread Stuffing to the classic Pepperidge Farm Herb Seasoned Classic Stuffing, there is a bag waiting to be opened. And, for cooks who cannot get enough sage flavor, there is always the Pepperidge Farm Sage & Onion Cubed Stuffing.

When using the Pepperidge Farm stuffing, it can be the starting point. From there, some people might add more vegetables, nuts, or even some sausage. Sometimes the semi-homemade recipes are the solution to keeping the Thanksgiving stress off the table.

Ready to transform favorite snack into some tasty stuffing recipes?

Since some tasty stuffing recipes are bread based, it does not have to be just a loaf of country bread or a Kings Hawaiian roll that is used. A soft pretzel, like Auntie Anne’s, is a great option.

Ahead of the holiday season, Auntie Anne’s shared their stuffing recipe using their iconic pretzels.

Auntie Anne’s Pretzel Stuffing Recipe


  • 6 Auntie Anne’s Original Pretzels (can request no salt, no butter if preferred)
  • 2 sticks of butter
  • 6 oz. evaporated milk
  • 3 eggs, beaten
  • 2 teaspoons poultry seasoning
  • 1 (14 oz.) can chicken stock
  • 1 large onion, chopped
  • 4 stalks celery, chopped


  • Pre-heat oven to 350°F.
  • In a large pot, melt 2 sticks of butter. Add chopped celery and onion. Sauté on medium heat until onion is transparent.
  • In a large bowl, cut up 6 Auntie Anne’s pretzels.
  • Add cut up pretzels, eggs, evaporated milk, and chicken stock to sautéed onions and celery.
  • Sprinkle in poultry seasoning.
  • Mix all ingredients together.
  • Cover and bake in a 9″ x 13″ pan at 350°F for 30 minutes.
  • Uncover and bake for an additional 5 minutes.

Add some global flavors to the stuffing recipe

While sage and Herbs de Provance might be classic Thanksgiving flavors, this stuffing recipe from Cacique is a hearty dish. Using Hispanic flavors and ingredients, like chorizo and cotija, the traditional stuffing shows its versatility.

Here’s how to make Chorizo and Cornbread Stuffing


  • 1 medium white onion, finely chopped
  • 1 pound Cacique® chorizo
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 sprig fresh thyme, picked off the stem and roughly chopped
  • 2 cups coarsely crumbled cornbread
  • ¼ cup chopped fresh cilantro, plus more for garnish (optional)
  • ½ cup chicken stock (low-sodium store-bought is fine)
  • Grated Cacique® Cotija cheese, for garnish (optional)
  • 1 tablespoon unsalted butter


  • Preheat the oven to 350° F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and thyme to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

What about some tasty vegan stuffing recipes?

From making the Thanksgiving table more inclusive to getting an extra serving of vegetables, vegan stuffing recipes have become quite popular. In some cases, these vegan recipes are quite flavor.

Some options include a Vegan Stuffing with Kale and Pecans by RD Desiree Neilson or even a 5 Step Gluten-Free Cranberry Apple Stuffing by Little Northern Bakehouse.

Dole has long touted vegan recipes and the importance of incorporating a variety of fruits and vegetables in a healthy eating lifestyle. This Thanksgiving, the brand has suggested the Arendelle Royal Holiday Stuffing.

Here’s how to make the vegan stuffing, Arendelle Royal Holiday Stuffing from Dole.


  • Nonstick cooking spray
  • ¼ cup natural buttery spread with olive oil, softened
  • 6 stalks DOLE® Celery, chopped
  • 4 large DOLE® Carrots, chopped
  • 2 medium DOLE® Yellow Onions, chopped
  • 6 garlic cloves, chopped
  • ¼ cup finely chopped fresh oregano, rosemary, sage and/or thyme plus additional sprigs and/or chopped for garnish (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 loaf (24 ounces) sliced low sodium sprouted whole grain bread, coarsely chopped and toasted
  • 4 cups unsalted vegetable stock
  • 1 cup walnut halves & pieces
  • Allergens: Tree Nuts, Wheat, Soy


  • Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
  • Heat buttery spread in a large skillet over medium heat. Add celery, carrots and onions; cook 8 minutes or until onions are tender, stirring occasionally. Add garlic, herbs, salt and pepper; cook 2 minutes or until garlic is fragrant, stirring frequently. Remove from heat.
  • Toss bread, stock, walnuts and vegetable mixture in a large bowl; gently press into prepared dish. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes or until top is lightly browned and crisp. Garnish with herb sprigs and/or chopped herbs, if desired. Makes about 13 cups.

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Do you have any tasty stuffing recipes to share? What is the must have Thanksgiving side dish on your table?