Thanksgiving Stuffing & Dressings
It's called stuffing if it's cooked inside the bird; otherwise, it's dressing. This Thanksgiving, find a recipe that combines your ideal combo of bread (sourdough, brioche, cornbread), savory herbs and seasonings, and often meat or seafood (sausage, oysters, clams).
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Rich Cornbread Dressing Recipe
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out. (Photo: Craig Lee for The New York Times)
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Stuffing With Mushrooms, Leeks and Bacon Recipe
This is adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too. (Photo: Andrew Scrivani for The New York Times)
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Stuffing With Mushrooms, Leeks and Bacon Recipe
Call this stuffing a peacemaker. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too. (Photo: Andrew Scrivani for The New York Times)
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Bread Stuffing Recipe
First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. (Photo: Melina Hammer for The New York Times)
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Marilyn Monroe’s Stuffing Recipe
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. (Photo: Andrew Scrivani for The New York Times)
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Porcini Bread Stuffing Recipe
This stuffing, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken. (Photo: Melina Hammer for The New York Times)
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Easy Cornbread-Brown Butter Stuffing Recipe
For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. (Photo: Craig Lee for The New York Times)
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Sourdough Stuffing With Kale and Dates Recipe
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. (Photo: Emily Berl for The New York Times)
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Pepper-and-Sausage Cornbread Dressing Recipe
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. (Photo: Melina Hammer for The New York Times)
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Thanksgiving Recipes
It’s the most welcoming, inclusive holiday on the American calendar, and that spirit should extend to the food itself. Our Thanksgiving menu planner is here to help. Tell us how many guests are coming, their dietary needs and your culinary dreams. In return, we’ll offer recipe ideas and tips for an extraordinary meal. (Illustration: Brian Ajhar)
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Marilyn Monroe’s Stuffing Recipe Stars in a Remake (Published 2010)
The instructions for stuffing, in Marilyn Monroe’s handwriting, start with the most important notation: no garlic. (From "Fragments: Poems, Intimate Notes, Letters by Marilyn Monroe")
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Stuffing With Mushrooms, Leeks and Bacon Recipe
Call this recipe the peacemaker, because it’s adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately, but if you want to stuff the turkey, you can do that, too. (Photo: Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich)
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Thanksgiving Recipes
Everything you need to make this your best Thanksgiving ever.
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Cornbread Dressing With Esquites
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Eric Kim's Thanksgiving Stuffing
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