50 recipes for stuffing

How to prepare the filling:

1. Saute vegetables, fruits, herbs and/or meat in butter, then add stock.
2. Mix with beaten eggs and bread cubes.
3. Transfer to a greased baking dish and scatter some of the butter or fat from the pan over the top. Bake, covered with foil, for 30 minutes at 190°C (350°F). Remove the foil and bake for another 30 minutes, or until golden brown (or use the cooled stuffing to stuff the turkey).

Exit: Each recipe makes 8 servings, enough to stuff a 12-15 lb (5.4-6.3 kg) turkey.


1. Classic. In a large skillet, melt 4 ounces (110 g) butter over medium heat. Add 2 cups each diced onion and celery, 1 tablespoon each chopped sage and thyme, season with salt and pepper, and cook for 5 minutes. Add 3 cups chicken or turkey broth and bring to a gentle simmer. In a large bowl, beat 2 eggs with 1/4 cup chopped parsley; stir in 1/6 cups diced stale white bread, then pour in the vegetable mixture and broth and stir. Transfer to a greased baking dish and scatter pieces of butter on top. Cover and bake for 30 minutes at 375°F (190°C); remove the foil and bake for another 30 minutes, until golden brown. (Alternatively, stuff the turkey and bake.)

2. With apple and herbs. Make the classic filling (No. 1) by frying 2 sliced ​​apples with the onions.

3. With cranberries and apples. Follow recipe #1, cooking 2 chopped apples and 1 cup dried cranberries along with the onions.

4. With cranberries and nuts. Follow recipe #1, cooking 2 sliced ​​pears and 1 cup dried cranberries along with the onions. Add 1 cup chopped toasted walnuts or pecans to the bread.

5. With dried apricots and hazelnuts. Follow recipe #1, using sliced ​​leeks instead of onions. Add 1.5 cups of diced dried apricots and 1 cup of chopped toasted hazelnuts to the bread.

6. With caramelized onions. Follow recipe #1, adding 2 cups of caramelized onions and 3/4 cup of grated Parmesan cheese along with the bread. Sprinkle with Parmesan cheese before baking.


7. Pecan and bourbon. Follow recipe #1, adding 2 sliced ​​pears, 1 cup chopped pecans, and 1/2 cup bourbon to the sautéed vegetables; simmer for 2 minutes before adding the broth.

8. With potato bread. Make the classic filling (No. 1) with cubed potato bread instead of white.


9. With apple and fennel. Make the classic filling (No. 1) with potato bread. Instead of celery, use diced fennel. Cook the onion and fennel with 1 cup each of chopped apples and dried cranberries.

10. With oysters. Make the classic filling (No. 1) with potato bread. Instead of sage, add 1 tbsp. Old Bay seasonings; add 1/4 cup dry vermouth and 1/2 cup oyster juice to the broth. Stir in 450 g of shelled oysters with the bread.

11. With chestnuts. Follow recipe #1, sautéing 1 1/2 cups chopped chestnuts with onions.

12. With giblets. Simmer the turkey neck and giblets (except the liver) in 3 cups of turkey or chicken broth until tender, 1 hour. Add the liver and cook for 5 minutes. Strain and reserve the broth, then chop the giblets (including the liver) and neck meat. Follow recipe #1, adding the neck and giblets with the onions, and use the reserved broth.

13. With mushrooms and leeks. Follow recipe #1, using 3 cups of chopped leeks instead of onions. Sauté 1 pound of sliced ​​cremini mushrooms with the onions and celery.

14. With porcini mushrooms. Make the classic filling (No. 1) with shallots instead of onions and rosemary instead of sage. Fry 110 g of sliced ​​prosciutto and 450 g of sliced ​​porcini mushrooms with the onions and celery.

15. With forest mushrooms. Follow recipe #1, using 3 cups chopped leeks instead of onions and rosemary instead of sage; fry with 1 pound sliced ​​wild mushrooms.

16. With spinach and gruyere. Follow recipe #1, using 3 cups chopped leeks instead of onions; fry with 1 pound sliced ​​cremini mushrooms. Let the broth mixture cool slightly. Top the bread with 6 cups chopped spinach and 1 cup diced Gruyère cheese.

17. With baked vegetables. Roast 8 cups of diced winter squash, carrots, parsnips, and red onion at 400°F (200°C) until golden brown, about 25 minutes. Follow recipe #1, substituting half the bread with roasted vegetables.


18. Muffins. Line 12 large muffin tins with paper liners and fill with your favorite bread filling (we used Mushroom & Leek, No. 13). Bake, uncovered, at 190°C (350°F) until golden brown, about 45 minutes.

19. With sourdough bread. Follow recipe #1 with sourdough bread. Use rosemary instead of sage.

20. With sausage. Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onion and celery, 1 tablespoon each chopped sage and thyme; season with salt and pepper and cook for 5 minutes. Add 3 cups chicken broth and bring to a gentle simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a bowl; add 1/6 cup diced stale white bread, then pour in the vegetable mixture and broth and stir. Transfer to a greased baking dish and scatter pieces of butter on top. Cover and bake for 30 minutes at 375°F (190°C); remove the foil and bake for 30 minutes, until golden.

21. With sausage and apple. Follow recipe #20, using Italian sausage with fennel. Sauté 2 diced apples with the onions.

22. With pumpkin and pancetta. Follow recipe #20 with diced pancetta instead of sausage. Sauté 1 pound of peeled, diced butternut squash with the onions.

23. With chestnuts and pancetta. Follow recipe #20 with diced pancetta instead of sausage. Sauté 1.5 cups chopped chestnuts with the onions. Use semolina bread.

24. In Polish. Follow recipe #20 with diced Polish sausage. Cook with the onion, 1 pound of sauerkraut (drained and rinsed) and 2 teaspoons of paprika.

25. With garlic and kale. Make the sausage filling (No. 20) by adding 4 cups of chopped kale and 1 head of peeled roasted garlic to the broth. Use semolina bread.

26. With pumpkin and prosciutto. Follow recipe #20 with diced prosciutto instead of sausage. Sauté 1 pound of diced, peeled butternut squash with the onions. Stir in 1/2 cup pine nuts.

27. With chorizo. Follow recipe #20 with fresh chorizo, using oregano instead of sage.

28. With manchego and chorizo. Follow recipe #20 with fresh chorizo ​​and sourdough bread. Use oregano instead of sage. Stir in 1 cup chopped dates and 1/2 cup diced Manchego cheese.


29. With sun-dried tomatoes. Follow recipe #20 with spicy sausage and semolina bread. Stir 1 cup of sliced ​​sun-dried tomatoes into the bread. Sprinkle with 1/4 cup of grated Parmesan cheese before baking.

30. With focaccia. Follow recipe #20 with diced pancetta instead of sausage. Replace the sage and thyme with 1 tablespoon rosemary, and the celery with a chopped head of fennel. Use focaccia instead of bread; stir in 2 cups of halved grapes.

31. With cornbread. In a large skillet, melt 110 g butter over medium heat. Add 2 cups each diced onion and celery, 1 tablespoon each chopped sage and thyme; season with salt and pepper and cook for 5 minutes. Add 3 cups chicken or turkey broth and bring to a gentle simmer. In a large bowl, beat 2 eggs with 1/4 cup chopped parsley; add 6 cups diced stale cornbread and 8 cups white bread, then pour in the vegetable mixture and broth and stir. Transfer to a greased baking dish and arrange pieces of butter on top. Cover and bake for 30 minutes at 375°F (190°C); remove the foil and bake for about 30 minutes more, until golden brown.

32. With cornbread and ham. Follow recipe #31 with chopped green onions instead of onions. Use ham broth and add 2 cups of shredded braised pork knuckle or country ham to the bread.

33. In Creole. Follow recipe #31, sautéing 1 green pepper with a pinch of cayenne pepper along with the onion. Add 1.5 cups each of sliced ​​okra and cooked white rice to the broth.

34. With cornbread and sausage. Follow recipe #31, but sauté 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables.

35. With ham and mustard. Follow recipe #31, but sauté 1 pound of diced ham in 6 tablespoons of butter before adding the vegetables. Substitute rosemary for the sage. Add 1/4 cup wholegrain mustard with the broth.

36. With crab. Follow recipe #31; before adding the vegetables, sauté 1 pound diced ham in 6 tablespoons butter, then add 1 chopped green pepper and 1/2 teaspoon Old Bay seasoning to the vegetables. Serve with the bread along with 1 pound crab meat.

37. With spicy bacon. Follow recipe #31; before adding the vegetables, fry 8 ounces (230 g) of diced bacon in 6 tablespoons (100 ml) of butter. Add 1 sliced ​​jalapeño to the vegetables. Serve the bread with 2 cups (200 ml) of diced Pepper Jack cheese.


38. In the southwestern style. Follow recipe #31, sautéing 1 cup corn, 2 cups diced winter squash, and 3 cups chopped roasted poblano peppers with the onions. Stir in 1/2 cup toasted pumpkin seeds along with the bread.

39. With bacon and pear. Follow recipe #31; before adding the vegetables, fry 8 oz. of diced bacon in 6 tbsp. butter, then add 2 sliced ​​pears and 3/4 cup dates to the vegetables.


40. With sausage and spinach. Follow recipe #31; before adding the vegetables, sauté 1 pound of crumbled sausage in 6 tablespoons of butter. Add 4 cups of chopped spinach to the broth. Stir in 1/3 cup of pine nuts and grated Parmesan cheese with the bread.

41. With andouille sausage. Follow recipe #31; before adding the vegetables, sauté 1 pound of sliced ​​andouille sausage in 6 tablespoons of butter. Add 1 sliced ​​green pepper to the vegetables. Add 4 cups of chopped kale along with the broth.

42. With rice and herbs. Brown 2 cups each chopped onion and celery in 6 tablespoons butter. Toss with 8 cups cooked white rice (cooked until al dente), 1/4 cup chopped parsley, 1/4 cup chives, and 1 tablespoon chopped thyme; season with salt and pepper. Transfer to a greased baking dish, drizzle with 1/4 cup chicken or turkey broth, and scatter pieces of butter on top. Cover and bake at 375°F (190°C) for 50 minutes.

43. With rice and cranberries. Brown 1 cup each diced onion and celery in 6 tablespoons butter. Toss with 4 cups cooked wild rice, 4 cups cooked basmati rice (al dente), 1 cup dried cranberries, 1 cup crumbled goat cheese, salt, and pepper. Bake as directed in recipe #42.


44. With curry and basmati rice. Soak 1 1/2 cups chopped dried fruit in 1/2 cup warm water and 1/2 cup dry sherry for 1 hour. Drain, reserving the liquid. Toast 1 tablespoon curry powder in 4 tablespoons butter in a frying pan; add 1/4 cup of the dried fruit liquid. Toss with 8 cups cooked basmati rice (al dente), adding 1/2 cup each toasted pine nuts and chopped parsley, dried fruit, salt, and pepper. Bake as directed in Recipe #42.

45. With spicy rice. Brown 1 pound ground beef with 2 cups diced onion in 4 tablespoons butter. Toss with 8 cups cooked white rice (al dente), 2 teaspoons cumin, 3/4 teaspoon cinnamon, 1/2 cup chopped parsley, salt, and pepper. Bake as directed in recipe #42. Top with toasted almond slices.


46. ​​With rice and bacon. Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 2 lbs chopped roasted parsnips, 1 cup chopped chestnuts, and 1/2 cup chopped parsley. Bake as directed in recipe #42.

47. Cajun Rice. Cook 1/4 cup each of vegetable oil and flour in a skillet over low heat, stirring, for 40 minutes until dark brown. Add 2 cups each of chopped onion, celery, green pepper, and andouille sausage and 1 tbsp. Cajun spices; cook for 10 minutes. Add 2 1/2 cups chicken broth and simmer for 10 minutes. Add 1/2 cup chopped green onions and 8 cups cooked white rice (al dente). Bake as directed in recipe #42.

48. With vegetables and rice. Toss 10 cups of chopped vegetable mixture with olive oil, salt, and pepper. Bake at 200°C (400°F) until golden brown, about 40 minutes. Toss with 4 cups cooked white rice (al dente), 1.5 teaspoons poultry seasoning, 1/2 cup chopped parsley, salt, and pepper. Bake according to recipe #42.

49. With sausage and rice. Brown 1 pound crumbled fennel sausage in 4 tablespoons butter in a large skillet. Add 1 cup each chopped onion and celery and 1 pound quartered cremini mushrooms; cook until golden brown. Toss with 8 cups cooked white rice (al dente); bake according to recipe #42.

50. With Mexican rice. Combine 8 cups cooked white rice (al dente), 1 1/2 cups sour cream, 3 bunches chopped green onions, 4 4-ounce cans chopped green chilies (drained), 1 tablespoon salt, 1 teaspoon cayenne pepper, and 3 cups shredded Pepper Jack or Cheddar cheese. Sprinkle with 1/2 cup grated Parmesan cheese, then bake as per recipe #42.