Leave store-bought brands behind this year, and whip up a succulent stuffing from scratch! Our scrumptious recipes and tasty tips can help you get started.

Stuffing 101 Recipes Chestnut, Onion, and Cornbread Stuffing Basic Stuffing Roasted Chestnut, Fig and Cornbread Stuffing Sausage and Apple Stuffing Andouille Cornbread Stuffing Oyster Stuffing Apple-Cranberry Sage Dressing Chorizo and Corn Bread Stuffing Sausage Stuffing Harvest Blend Rice Stuffing Nono's Stuffing Sausage Fennel Stuffing Chestnut Stuffing Southern Stuffing Bread Stuffing 101 Mid-Atlantic Stuffing Variations on Stuffing 101: Giblet Stuffing Sauerkraut Apple Stuffing Raffy's Turkey Sausage and Chestnut Stuffing Sage, Sausage and Apple Dressing Eggplant and Oyster Dressing Savory Mushroom Dressing Variations on Stuffing 101: Sausage and Apple Stuffing Chicken and Chestnut Stuffing Southern Cornbread Stuffing Bread Stuffing 101

Stuffing Tips

• To lighten up stuffing, use egg whites plus a few tablespoons of stock instead of whole eggs. Or use giblet gravy in place of butter.


• As with all poultry, be safe and sanitary. First, stuff your turkey just before putting it in the oven. To be fully cooked, the stuffing must reach 180 degrees F. This will eliminate any harmful bacteria from the bird's juices. If the turkey is done but the stuffing has not reached 180 degrees, remove the turkey, transfer the stuffing to a casserole dish and return the stuffing to the oven to finish cooking. For complete safety, do not stuff your bird at all. Instead, make a traditional dressing--which is just like stuffing, but cook it on the side.


• Dress up your stuffing with chestnuts, green apple slices, and cranberries. Spice up a Southern-style turkey with cornbread, pecans, and a sprinkling of Cajun seasoning or a splash of bourbon. Add elegance with wild rice, mushrooms, dried pears, and orange zest.