Let the countdown to Thanksgiving begin! Our mouths are already watering in anticipation of next week’s feast. With so many savory sides to choose from, picking a favorite isn’t easy— but the people have spoken! According to a poll from popular turkey brand Jennie-O, stuffing was the star of the side dishes for 77% of respondents. 

Even when it comes to classics, there’s always room for improvement. Whether you’re looking to add a new twist to traditional flavors or explore entirely new ingredients, these unique stuffing recipes are sure to impress your guests and add a memorable touch to your feast.

sausage stuffing

INGREDIENTS:
1 large boule or 2 baguettes
6 Tbsp unsalted butters, divided, plus extra for baking dish
1 medium yellow onion, chopped
4 stalks celery, thinly sliced
Kosher salt
2 gloves garlic, finely chopped
1 Tbsp chopped fresh sage
2 tsp chopped fresh rosemary
Freshly ground black pepper
1 Tbsp chopped fresh parsley, plus extra for serving
1 lb italian sausages, casings removed
1/2 cup dried cranberries
1 1/2 cup low-sodium chicken broth

DIRECTIONS:
1. Tear or slice bread into cubes and let sit overnight at room temp. On day of cooking, transfer bread to a large bowl.
2. Preheat oven to 350º. Grease a 13x9 baking dish with butter. Melt 3 tablespoons butter in a large skillet. Add onion, celery, and salt to skillet, stirring until softened and fragrant, open 8 minutes. Stir in garlic, sage, rosemary, and thyme, stirring for an additional minute. Season with salt and pepper. Stir in parsley and remaining 3 tablespoons butter. Add onion mixture to bowl with bread.
3. In same skillet over medium heat, cook sausage, stirring until thoroughly cooked, about 10 minutes. 
4. Add sausage, broth, and cranberries to bread mixture. Transfer to prepared dish and cover with foil.
5. Bake stuffing until cooked, about 45 minutes. Remove foil and continue to bake until golden brown, about 15 additional minutes.
6. Top with parsley and serve.

creole cornbread dressing

INGREDIENTS:
12-oz package of andouille sausage, diced
1 small yellow onion, finely chopped
1 green bell pepper, seeded and chopped
2 ribs celery, finely diced
6 cups crumbled cornbread
10 1/2-oz can cream of celery soup
10 1/2-oz can cream of chicken soup
2 cups chicken broth
1 1/2 Tbsp creole seasoning

DIRECTIONS:
1. Preheat oven to 350º. Lightly spray a 13x9 baking dish with nonstick cooking spray.
2. Heat a large skillet over medium heat and saute the sausage until it begins to brown, about 5 minutes. Remove sausage and set aside, leaving rendered fat in the pan. Add the onion, bell pepper, and celery to the skillet. Cook until veggies are tender, about 10 minutes. Set aside.
3. In a large bowl, combine the cornbread, cream of celery soup, cream of chicken soup, broth, sauted sausage and vegetables, and creole seasoning. Stir well. Pour the mixture into the baking dish. Bake uncovered for 30-45 minutes until golden brown.

crockpot stuffing

INGREDIENTS:
1 cup butter
2 cups chopped onion
2 cups chopped celery
12-oz sliced mushrooms
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 1/2 tsp salt
1 1/2 tsp dried sage
1 tsp poultry seasoning
1 tsp dried thyme
1/2 teaspoon dried marjoram
1/2 tsp ground black pepper
4 1/2 cups chicken broth
2 large eggs, beaten

DIRECTIONS:
1. Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley until softened, 5-8 minutes.
2. Place bread cubes in a large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
3. Pour in enough broth to moisten, then mix in eggs.
4. Transfer mixture to a slow cooker.
5. Cover and cook on high for 45 minutes, then reduce heat to low and cook for 4-8 hours.

bacon-beer cheddar stuffing

INGREDIENTS:
16-oz pretzel bread, cut into 1-inch cubes
2 celery ribs, chopped
1 large onion, chopped
6 Tbsp butter, cubed
1 cup beer
1 lb bacon, cooked and crumbled
1 Tbsp plus 1 1/2 tsp minced fresh thyme
Salt and pepper to taste
1 cup chicken broth
1 large egg
12-oz beer cheddar cheese, shredded

DIRECTIONS:
1. Heat oven to 350º. Arrange bread in a single layer on 2 rimmed baking sheets. Bake until toasted, about 15-20 minutes, turning once. Let cool completely.
2. Saute celery and onion in butter in a skillet over medium-high heat until tender, about 6-8 minutes. Reduce heat to medium, pour in beer. Bring to a boil; cook and stir for 2-4 minutes. Remove from the heat. Stir in bacon and thyme. Season with salt and pepper.
3. Whisk chicken broth and egg in a large bowl. Add bread cubes and bacon mixture; toss until well-coated. Fold in beer cheddar. Spoon stuffing into a greased 2-qt baking dish. Bake, covered, for 30 minutes. Uncover and bake until top is golden brown, about 15-20 minutes.

spinach & artichoke stuffing

INGREDIENTS:
1 large loaf French bread
2 cups frozen spinach, defrosted and drained
1 can artichoke hearts, drained and chopped
2 cups mozzarella, divided
1 Tbsp butter
1/2 onion, finely chopped
2 garlic cloves, minced
1 tsp freshly chopped sage
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
1/2 tsp red pepper flakes
1 1/2 cup chicken broth
8 oz cream cheese, cubed
Kosher salt
Freshly ground black pepper

DIRECTIONS:
1. Tear or slice bread into cubes and leave out overnight to dry.
2. Preheat oven to 350º and grease a large baking dish.
3. In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2 cups mozzarella. Set aside.
4. In a large skillet over medium heat, melt butter. Add onion and celery, cook for 3-4 minutes. Add garlic and herbs, cook until fragrant, about 2 minutes. Add chicken broth and cream cheese; bring to a simmer until cream cheese melts. Season with salt and pepper and remove from heat. 
5. Pour bread mixture evenly into prepared baking dish. Pour cream cheese mixture over top and sprinkle with remaining mozzarella. Bake until liquid evaporates and cheese is golden, 20-25 minutes.

oyster stuffing

INGREDIENTS:
1 large boule or 2 baguettes
1/2 cup butter, plus more for baking dish
1 medium yellow onion, chopped
4 stalks celery, chopped
2 shallots, minced
1 Tbsp freshly chopped sage
2 tsp fresh thyme leaves
2 tsp freshly chopped rosemary
1 Tbsp freshley chopped parsley, plus extra for garnish
Kosher salt
Freshly ground black pepper
8-oz container fresh oysters, roughly chopped, in liquid
1 lb sausage
1 1/2 cup low-sodium chicken broth

DIRECTIONS:
1. Tear or slice bread into cubes and leave out overnight to dry.
2. Preheat oven to 350º and grease a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, shallots and cook until soft, about 8 minutes. Stir in sage, thyme, and rosemary and cook for additional minute. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquid. 
3. In same skillet over medium-high heat, cook sausage until seared, about 10 minutes, stirring often.
4. Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture.
5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, about 45 minutes. Remove foil and continue cooking until golden brown, about 15 minutes. Garnish with parsley and serve.