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Cornbread Stuffing with Sausage and Chestnuts
Making fluffy, flavorful Thanksgiving stuffing from scratch is easier than you might think! This cornbread-based recipe with Italian sausage, chestnuts, and herbs is one of my family's favorite sides.
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Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its perfect custardy texture to oven-dried bread and a base of eggs, broth, and butter.
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Sage-scented mushrooms, pecans, and bread make a vegan stuffing with classic Thanksgiving flavors and texture
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Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing.
Cornbread Dressing (Stuffing) With Sausage and Sage
Cornbread dressing has long been a popular side on the Southern Thanksgiving table. Here, it's flavored with sage sausage, fresh herbs, and plenty of onion, celery, and garlic.
Oyster Stuffing With Fennel, Tarragon, and Sausage
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with oven-dried wheat bread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

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Gluten-Free Stuffing

Gluten-free bread, Italian sausage, and an assortment of herbs come together for a simple holiday classic.

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