11 Delicious, Easy Thanksgiving Stuffing Recipes for Your Holiday Table

Thanksgiving stuffing recipes deserves a place right alongside the turkey, mashed potatoes, and gravy.

A pan of buttery herb stuffing is always welcome, but there are plenty of other ways to prepare this holiday favourite.

I’ve gathered 11 delicious and easy Thanksgiving stuffing recipes, including some cheesy favorites.

I hope you find a recipe to add to your Thanksgiving dinner this year.

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Sourdough Stuffing with Carrots and Herbs

Prep Time: 20 minutes | Cook Time: 45–50 minutes | Servings: 8–10

Ingredients

1 pound sourdough bread, cut into cubes	1 tsp dried thyme
½ cup (1 stick) butter	2 tbsp chopped parsley
1 medium onion, diced	2 large eggs
1 medium carrot, finely diced	2–2½ cups vegetable broth
2 garlic cloves, minced	Salt and black pepper, to taste
1 tsp chopped fresh rosemary

Instructions

1. Dry the sourdough cubes at 250°F until crisp. Preheat the oven to 350°F and grease a 9 × 13-inch baking dish.

2. Melt butter in a skillet. Cook onion and carrot until softened, then add garlic, rosemary, and thyme and cook for 1 minute.

3. Toss the bread with the vegetables and parsley. Whisk eggs with 2 cups broth, pour over the bread, and add more broth as needed.

4. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Thanksgiving Easy Cheesy Mushroom Stuffing

Prep Time: 20 minutes | Cook Time: 45–50 minutes | Servings: 8–10

Ingredients

1 pound day-old bread, cut into cubes	1 cup shredded sharp cheddar cheese
½ cup butter	½ cup grated Parmesan cheese
8 ounces mushrooms, sliced	2 large eggs
1 medium onion, diced	2–2½ cups chicken broth
2 garlic cloves, minced	Salt and black pepper, to taste
1 tsp dried thyme

Instructions

1. Dry bread cubes at 250°F if needed. Preheat oven to 350°F and grease a baking dish.

2. Melt butter in a skillet. Cook mushrooms and onion until softened and the moisture evaporates. Add garlic and thyme and cook for 1 minute.

3. Toss bread with the mushroom mixture and cheeses. Whisk eggs with 2 cups broth, pour over the bread, and add more broth as needed.

4. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Sausage and Apple Stuffing For Thanksgiving

Cook Time: Approximately 1 hour 10 minutes | Servings: 8–10

Ingredients

1 pound day-old bread, cut into cubes	1 tsp dried sage
1 pound ground pork sausage	1 tsp dried thyme
2 tbsp butter	2 tbsp chopped parsley
1 medium onion, diced	2 large eggs
2 celery ribs, diced	2–2½ cups chicken broth
2 medium apples, cored and diced	Salt and black pepper, to taste

Instructions

1. Dry bread cubes at 250°F if needed. Preheat oven to 350°F and grease a baking dish.

2. Brown sausage in a skillet, breaking it into crumbles, until fully cooked. Transfer to a bowl.

3. Melt butter in the same skillet. Cook onion and celery until softened. Add apples, sage, and thyme and cook for 3–4 minutes.

4. Toss bread with the sausage, apple mixture, and parsley. Whisk eggs with 2 cups broth, pour over the bread, and add more broth as needed.

5. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Sausage Cornbread Stuffing

Cook Time: 45–50 minutes | Servings: 8–10

Ingredients

8 cups day-old cornbread, cut into cubes	1 tsp dried thyme
½ pound ground pork sausage	2 tbsp chopped parsley
2 tbsp butter	2 large eggs
1 medium onion, diced	1½–2 cups chicken broth
1 teaspoon dried sage	Salt and black pepper, to taste

Instructions

1. Dry cornbread at 250°F if needed. Preheat oven to 350°F and grease a baking dish.

2. Brown sausage in a skillet until fully cooked. Transfer to a bowl and drain excess grease.

3. Melt butter in the skillet. Cook onion until softened, then stir in sage and thyme for 1 minute.

4. Toss cornbread with sausage, onion mixture, and parsley. Whisk eggs with 1½ cups broth, pour over the mixture, and add more broth as needed.

5. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Pennsylvania Dutch Potato Filling

Cook Time: 45–50 minutes | Servings: 8

Ingredients

2½ pounds russet potatoes, peeled and cut into chunks	1 large egg
6 cups day-old white bread, cut into cubes	½ cup vegetable broth
4 tbsp butter, divided	2 tbsp chopped fresh parsley
1 medium onion, diced	½ tsp poultry seasoning
2 celery ribs, diced	Salt and black pepper, to taste
¾ cup milk

Instructions

1. Boil potatoes for 12–15 minutes until tender. Drain and mash with milk and 2 tablespoons butter.

2. Melt remaining butter in a skillet. Cook onion and celery until softened. Add bread cubes and toss for 2–3 minutes.

3. Whisk egg, broth, poultry seasoning, salt, and pepper. Toss with the bread mixture and parsley, then gently fold into the mashed potatoes.

4. Transfer to a greased baking dish and bake at 350°F for 35–45 minutes, until golden and the centre reaches 165°F.

Butternut Squash and Wild Rice Stuffing

Cook Time: 65–70 minutes | Servings: 6–8

Ingredients

1½ cups uncooked wild rice blend	½ cup chopped pecans
3–4 cups vegetable broth or water, as needed.	2 tbsp chopped fresh parsley
3 cups peeled butternut squash, cut into cubes	1 tsp dried thyme
2 tbsp olive oil, divided	1 large egg
1 small leek, white and light green parts thinly sliced and rinsed	½ cup vegetable broth
½ cup dried cranberries	Salt and black pepper, to taste

Instructions

1. Cook wild rice according to package directions. Drain excess liquid.

2. Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender. Reduce oven to 375°F.

3. Heat remaining oil in a skillet. Cook leek for 5–7 minutes until softened, then stir in thyme.

4. Combine rice, roasted squash, leek, cranberries, and parsley. Whisk egg with ½ cup broth and fold into the mixture.

5. Transfer to a greased baking dish and top with pecans. Cover with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until heated through and the centre reaches 165°F.

Cheesy Broccoli Stuffing Fall Casserole

Cook Time: 30–35 minutes | Servings: 8

Ingredients

1½ pounds fresh broccoli florets (or two 10-ounce packages frozen broccoli, thawed and drained)	1 cup shredded sharp cheddar cheese
1 (10.5-ounce) can condensed cream of mushroom soup	¼ teaspoon garlic powder
½ cup sour cream	Black pepper, to taste
¼ cup milk	1 (6-ounce) package vegetarian herb stuffing mix, prepared according to package directions

Instructions

1. Preheat oven to 350°F and grease a baking dish. Steam broccoli for 3–4 minutes until just tender, then drain well.

2. Mix mushroom soup, sour cream, milk, cheddar, garlic powder, and pepper until smooth.

3. Fold broccoli into the sauce and spread in the dish. Prepare stuffing mix according to package directions and spread over the top.

4. Bake uncovered for 25–30 minutes, until bubbly and golden and the centre reaches 165°F.

Roasted Autumn Vegetable and Bacon Stuffing

Cook Time: 45–50 minutes | Servings: 8

Ingredients

1 large loaf French bread, cut into cubes	½ cup butter, melted
6 slices bacon, cooked and chopped	1 teaspoon dried basil
½ pound Brussels sprouts, quartered	1 teaspoon dried sage
1 cup butternut squash, cut into ½-inch cubes	1 teaspoon dried thyme
1 cup sweet potato, cut into ½-inch cubes	2 cups chicken broth
½ red onion, diced	Salt and black pepper, to taste
2 tablespoons olive oil	Chopped fresh parsley, for garnish

Instructions

1. Dry bread cubes at 300°F for 10–15 minutes if needed. Preheat oven to 400°F.

2. Toss Brussels sprouts, squash, sweet potato, and onion with olive oil, half the herbs, salt, and pepper. Roast for 20–25 minutes until tender. Reduce oven to 350°F.

3. Combine bread, roasted vegetables, and bacon. Add remaining herbs and melted butter, then gradually stir in broth until moistened. 4. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 10–15 minutes, until golden and the centre reaches 165°F

Chestnut and Pancetta Stuffing for Thanksgiving

Prep & Cook Time: 45–50 minutes | Servings: 8

Ingredients

1 pound day-old French or country bread, cut into cubes (about 10–12 cups)	1 tsp dried thyme
6 ounces pancetta, diced	½ tsp dried sage
1 medium onion, diced	2 large eggs
1 small carrot, finely diced	2–2½ cups chicken broth
1½ cups cooked, peeled chestnuts, roughly chopped	2 tbsp chopped parsley
2 garlic cloves, minced	Salt and black pepper, to taste

Instructions

1. Preheat oven to 350°F and grease a baking dish. Cook pancetta in a skillet until crisp. Transfer to a plate, reserving 1 tablespoon fat.

2. Cook onion and carrot in the skillet until softened. Add chestnuts, garlic, thyme, and sage; cook for 2 minutes.

3. Toss bread cubes with the chestnut mixture, pancetta, and parsley. Whisk eggs with 2 cups broth, pour over the bread, and add more broth as needed.

4. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Turkey Sausage and Spinach Stuffing

Prep Time & Cook Time: 45–50 minutes | Servings: 8

Ingredients

1 pound day-old French bread, cut into cubes (about 10–12 cups)	2 tbsp butter
1 pound ground turkey sausage	1 tsp Italian seasoning
8 ounces fresh spinach	2 large eggs
1 small onion, diced	1½–2 cups chicken broth
3 garlic cloves, minced	Black pepper, to taste
½ cup grated Parmesan cheese

Instructions

1. Preheat oven to 350°F and grease a baking dish. Brown turkey sausage in a skillet until fully cooked, then transfer to a bowl.

2. Melt butter in the same skillet. Cook onion until softened, add garlic, then stir in spinach until wilted and excess moisture evaporates.

3. Toss bread with sausage, spinach mixture, Parmesan, and Italian seasoning. Whisk eggs with 1½ cups broth, pour over the mixture, and add more broth as needed.

4. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.

Spinach and Artichoke Stuffing

Prep Time & Cook Time: 45–50 minutes | Servings: 8

Ingredients

1 pound day-old French bread, cut into cubes (about 10–12 cups)	½ cup grated Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry	2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped	2 large eggs
4 ounces cream cheese, softened	1–1½ cups vegetable broth
½ cup sour cream	Black pepper, to taste
1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 350°F and grease a 9 × 13-inch baking dish. Cook spinach, artichokes, and garlic in a skillet for 3–4 minutes to remove excess moisture.

2. Stir in cream cheese and sour cream until smooth. Remove from heat and let cool slightly.

3. Whisk eggs with 1 cup broth. Toss bread cubes with the spinach mixture and cheeses, then add the egg mixture and more broth as needed.

4. Transfer to the dish, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until golden and the centre reaches 165°F.