When it comes to Thanksgiving dinner, everyone has their personal favorites, but it’s safe to say stuffing is at the top of most lists. This savory casserole of hearty bread baked with seasonal vegetables and rich stock is homey and comforting, whether it’s cooked inside the bird or out. Here are 15 renditions of the side dish that are so hauntingly good, you’ll look forward to them year after year.
|Sausage, Corn Bread and Chestnut Dressing
This dressing, which combines the best of both worlds by combining rustic white bread with crumbly corn bread, is one of our most popular Thanksgiving recipes of all time. See our video of how it’s made.
|Gluten-Free Spoon Bread with Guanciale
This hearty side can be easily made with a gluten-free cornbread mix. It makes a creative alternative to traditional cornbread. Michael Sullivan, the butcher at the Tennessee resort Blackberry Farm, adds guanciale, an unsmoked Italian bacon made from the pig’s jowl, to the batter before baking, although thick-cut bacon is a great stand-in.
|Wild Mushroom and Brioche Stuffing
Egg-based brioche bread, which is slightly sweet, pairs beautifully with wild mushrooms’ earthy flavors. (Challah would be a nice bread choice here, too.)
|Jalapeño Cornbread Stuffing with Chorizo and Pepitas
This slightly spicy Southwestern-inspired stuffing will add some unexpected heat to the Thanksgiving table. Be sure to buy fresh (uncooked) Mexican chorizo rather than the cured Spanish variety.
|Focaccia Stuffing with Leeks and Wild Mushrooms
Here, wild mushrooms and leeks add an extra depth of flavor to a focaccia-based stuffing for a satisfying Thanksgiving side.
|Savory Bread Pudding with Wild Mushrooms and Bacon
This recipe comes from Tartine co-founder Elisabeth Prueitt. The bacon and aged cow’s milk cheese in this dish give it quiche Lorraine-like flavors, and the leeks add beautiful texture.
|Chestnut and Chanterelle Dressing with Chive Biscuits
This dish from chefs Bryan and Michael Voltaggio uses homemade chive biscuits as the foundation of the stuffing. Additions of chestnuts and mild chanterelle mushrooms add a taste of autumn.
|Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts
Gluten-free whole grains can make a wonderful, hearty stuffing, as this recipe proves. Here, we add healthful Tuscan kale and fresh oregano, plus pine nuts for a bit of crunch.
|Crunchy Bread Dressing with Bacon and Leeks
This simple stuffing combines crisp, savory bacon with rustic country bread and a medley of vegetables. Don’t let the basic ingredient list fool you—it’s packed with flavor.
|Hazelnut and Shiitake Mushroom Stuffing
Shiitake mushrooms and hazelnuts make this aromatic dish stand out, but it’s the deeply flavorful onions, cooked with sherry vinegar and honey, that are the secret to its success.
|Mushroom Bread Pudding
This wildly savory stand-in for stuffing makes use of a less-commonly utilized kind of bread: French baguette.
|Smoky Bacon-Biscuit Dressing
In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor.
|Leek and Artichoke Bread Pudding
Instead of stuffing, Ina Garten makes a savory bread pudding that is moist inside and crispy on top. Try this recipe, she maintains, and you’ll never go back to stuffing a turkey again.
|Apple, Shallot and Herb Dressing
Fresh apples, refreshing fennel and sturdy celery root lend their unique characteristics to this meatless stuffing.
|Corn Bread and Ham Stuffing with Caramelized Apples and Fennel
The saltiness of the ham plays off the sweetness of the apples, fennel and corn bread in this hearty stuffing. To streamline prep, the recipe relies on our stuffing mix, made from corn bread, wheat bread, and aromatic sage and thyme.
Find Thanksgiving table ideas, essential tools and dozens of recipes at the Williams Sonoma Thanksgiving Headquarters.