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Thanksgiving is on the end of November. I bet you’re all excited and I know I am. One particular food item that’s always on everyone’s table is roasted turkey. I know how much all you love turkey and I do too!

My husband and children could easily gobble a large turkey on the table, pun intended. But let’s not forget a very crucial aspect of any turkey dinner: the stuffing.

Without the stuffing as the side dish, the turkey tends to be bland. If you’re not sure what stuffing to use or how to make one for that matter, here are three recipes which may help you out!


Cornbread Stuffing


  • 16 ounces dry corn bread mix
  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1 small onion
  • 2 eggs, beaten
  • 2 cups chicken stock
  • 2 tablespoons dried sage
  • Salt and pepper to taste

Prepare corn bread mix and stir with a wire whisk. Preheat oven to 350° F and grease the baking dish. Melt the butter on a skillet and sauté the celery and onions. Combine the celery, onions, corn bread mix, eggs, chicken stock, sage, salt, and pepper in a large bowl and mix well.

Place everything into a dish and bake at 350° F.


Bread and Bacon Stuffing


Image source: Martha Stewart.com


  • 1 pound bacon, cut into strips
  • 6 small sliced onions
  • 1 teaspoon salt
  • 1/2 cup parsley leaves, chopped
  • 3 tablespoons sage leaves
  • 1/2 teaspoon black pepper
  • 12 cups sandwich bread
  • 1 to 1 3/4 cups turkey or chicken stock
  • 3 large lightly-beaten eggs

Cook the bacon in a large skillet for about 12 minutes. Remove the bacon from the pan. Increase the heat under the skillet and add the onions and 1/4 teaspoon salt. Cook until the onions are golden in color. Transfer the contents of the pan to a large bowl and add the parsley, sage, remaining teaspoon salt, and pepper. Add the bread and stir.

Whisk the 1 cup broth and the eggs together in a small bowl and then pour the mixture over the bread. Add the bacon and gently toss. Bake in any oven for about 30 minutes.


Mushroom and Walnut Stuffing


Image source: K&K Test Kitchen


  • 1/2 pound sliced mushrooms
  • 1 medium chopped onion
  • 3/4 cup butter
  • 2 to 4 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 12 cups cubed bread
  • 3/4 cup chopped walnuts
  • 1/2 to 1 cup poultry broth

Sauté mushrooms and onion in butter in a large skillet until tender. Stir in the sage, salt, thyme, and pepper. Transfer to a large bowl. Toss in the bread cubes, walnuts, and broth.

Move the ingredients into a huge baking dish. Cover and bake at 350° F for half an hour. Bake 10-15 minutes longer with the dish uncovered.


Sausage and Herb Stuffing

Image source: Simple Pleasures

Image source: Simple Pleasures


Sausage and Herb Stuffing

  • 16 cups 1-inch bread cubes
  • 8 tablespoons butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 tablespoons parsley, chopped
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 3/4 pound Italian sausage
  • 1 cup poultry stock
  • 1 cup cranberries, dried

Oven should be preheated to 300° F. Place the bread on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350°. Transfer bread cubes to a very large bowl. Melt the butter in a large sauté pan and toss in the onions along with the parsley, celery, salt, and pepper. Sauté for 10 minutes.

Cook the sausage on the same sauté pan over medium heat for about 10 minutes, until browned. Mix along with the bread cubes and vegetables. Throw in the chicken stock and cranberries to the mixture and pour into a baking dish. Bake for 30 minutes and serve warm.


So which recipe do you think is best? Let me know in the comments below!