Food

Savory Thanksgiving Stuffing

November 1, 2012

18 flavorful turkey dressings from sausage to cornbread.

Apple, Sage, and Sausage Stuffing — A combination of apples and sausage lends a nice sweet-savory balance to a simple stuffing enhanced with sage.Vanessa Rees

Cornbread Dressing — This dressing is the perfect accompaniment to Thanksgiving Roast Turkey. Rather than cooking it in the bird, cook it in a cast iron skillet and serve it on the side.Helen Rosner

Ciabatta and Sausage Stuffing — This rustic stuffing, laced with fresh herbs, aromatics, and sausage, is made with crusty Italian bread.Ingalls Photography

Spicy Cornbread Stuffing — Jalapeños and bacon add a twist to classic cornbread stuffing.Helen Rosner

Chile-Rubbed Turkey with Beet Stuffing — New Mexico and arbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.Todd Coleman

Turkey Breast Roulade with Chestnut Stuffing — This rolled turkey breast cooks in about an hour, making it perfect for last minute Thanksgiving get-togethers. The delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy.Anna Stockwell

Roast Turkey with Celery-Root Stuffing and Giblet Gravy — Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.Michael Kraus

Classic Stuffing — Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.Vanessa Rees

Oyster Stuffing — We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters.Helen Rosner

Oaxacan Stuffing — This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.Landon Nordeman

Apricot and Walnut Stuffing — Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.Todd Coleman

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