Similar Recipes
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Gluten-Free Stuffing
Gluten-free bread, Italian sausage, and an assortment of herbs come together for a simple holiday classic.
Still the BEST Stuffing ever!
Still the best Stuffing I've had in my life! A pork sausage stuffing recipe made with bread, apple, pecans, sage and thyme. 100% incredible!
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Classic Sage and Sausage Stuffing (Dressing)
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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New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'
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.
Cranberry Pecan Stuffing
Cranberry Pecan Stuffing blends whole wheat and country croutons with dried cranberries, toasted pecans, and herbs. A fluffy, flavorful stuffing that's easy to make, and prep ahead, for Thanksgiving!
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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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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Liver Stuffing
Classic Thanksgiving stuffing augmented with chicken livers.
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Prune and Apple Stuffing With Sausage and Chestnuts
This wintry stuffing, adapted from Cook's Illustrated, is studded with sweet chestnuts, savory sausage, tart apples, and sherry-soaked prunes. Nutmeg and clove deliver a touch of warming spice, livened up with the herbal aroma of chopped sage. Serve it with turkey, duck, chicken, or, our personal favorite, a crisp-skinned, flavorful roast goose.
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The Silver Palate's Corn Bread-Sausage Stuffing With Apples
Although Ed Levine is a self-proclaimed semi-homemadeoholic when it comes to preparing Thanksgiving dinner, he does have a few tried-and-true recipes that he can count on to make the meal less "semi-homemade" and just plain "homemade." He admittedly uses Pepperidge...
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Sage-scented mushrooms, pecans, and bread make a vegan stuffing with classic Thanksgiving flavors and texture
Serve With
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
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Roasted Squash and Raw Carrot Soup
A bright and filling vegan soup.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.