🦃3 Must-Try Stuffings for Every Thanksgiving Table — From Traditional to Unexpected!

3 Must-Try Stuffings for Every Thanksgiving Table — From Traditional to Unexpected! 

🦃1. Classic Herb & Celery Stuffing (Grandma’s Go-To)

Perfect for traditionalists who believe Thanksgiving shouldn’t be messed with.

Ingredients:

1 loaf (about 14 oz) of day-old French bread, cubed

1 stick (½ cup) unsalted butter

1 yellow onion, chopped

3 celery stalks, chopped

2 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

Salt and pepper to taste

2 ½ to 3 cups chicken or vegetable broth

2 eggs, lightly beaten

Instructions:

Preheat oven to 350°F.

In a skillet, melt butter and sauté onions and celery until softened (about 7-10 minutes). Add garlic and herbs; cook for 1 more minute.

In a large bowl, toss bread cubes with the sautéed mix.

Stir in broth and eggs until moistened but not soggy.

Transfer to a greased baking dish, cover with foil, and bake 30 minutes. Uncover and bake another 15 for a crispy top.

🦃2. Apple, Cranberry & Sausage Stuffing

A sweet and savory twist moms love — packed with flavor and great for make-ahead prep.

Ingredients:

1 lb ground Italian sausage

1 small onion, chopped

2 apples (like Honeycrisp), peeled and diced

½ cup dried cranberries

1 loaf of cornbread, cubed (store-bought or homemade)

2 tsp ground sage

1 tsp cinnamon

Salt and pepper to taste

2 ½ cups chicken broth

1 egg, beaten

Instructions:

Preheat oven to 375°F.

Cook sausage until browned; drain if needed. Sauté onion and apples in sausage drippings until soft. Add cranberries, sage, and cinnamon.

In a large bowl, mix sausage mixture with cornbread cubes.

Add broth and beaten egg; mix gently until combined.

Bake in a greased 9x13 dish for 30-40 minutes or until golden on top.

🦃3. Savory Mushroom & Wild Rice Stuffing (Gluten-Free & Vegan Option!)

For the health-conscious, gluten-free guests, or moms trying something new.

Ingredients:

1 cup wild rice blend

2 ½ cups vegetable broth

2 tbsp olive oil

1 small leek or onion, sliced

2 cloves garlic, minced

8 oz mushrooms (cremini or shiitake), sliced

1 tsp dried thyme

½ tsp rosemary

½ cup chopped walnuts or pecans (optional)

½ cup dried cherries or cranberries

Salt and pepper to taste

Instructions:

Cook rice in broth according to package directions. Let cool slightly.

In a skillet, sauté leeks/onions, garlic, and mushrooms in olive oil until tender.

Add herbs, nuts, and dried fruit. Mix into the cooked rice.

Season to taste, transfer to a baking dish, and warm at 350°F for 15-20 minutes before serving.

For the busy mommas, I recommend Stove Top. It is my personal go-to stuffing and to be honest I eat it all year round. 

Happy Thanksgiving!