Thanksgiving Dressing and Stuffing Recipes
Whether you call it dressing or stuffing, no holiday meal is complete without this essential turkey side dish.
Make Ahead: Start with Cornbread Crumbles. Freeze the unbaked dressing mixutre in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all of the excess air. Thaw in refrigerator five days before Thanksgving, and continue recipe with Step 4.
Traditional cornbread stuffing is kicked up with chorizo sausage and jalapeño.
Recipe: Chorizo-and-Cornbread Dressing
Packaged mixes and store-bought cornbread vary in sweetness and moisture, so for this savory dressing, make yours from scratch. This simple buttermilk skillet version will give your dressing the best texture and flavor.
Recipe: Mimi's Cornbread Dressing
Roasted chesnuts, country ham, and bacon make this dressing recipe a home run.
Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.
Spoon Cornbread Dressing into pretty bowls, and top with fresh sage.
Recipe: Cornbread Dressing
We dressed up classic cornbread dressing with andouille sausage, sherry, and Creole seasoning.
Recipe: Creole Cornbread Dressing
Classic dressing and Lowcountry shrimp and grits fuse together in this must-try dressing.
Recipe: Shrimp and Grits Dressing
Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple.
Make Sage Cornbread Dressing ahead of time and freeze. Just thaw it overnight in the refrigerator; then bake it about 1 hour and 15 minutes before serving.
Recipe: Sage Cornbread Dressing