5 Easy Thanksgiving Stuffing Recipes

Here are 5 easy Thanksgiving stuffing recipes for the chef who is wondering what to put into his bird this holiday season. Each of these stuffing recipes may be cooked inside of the turkey. However, directions are also provided for preparing these stuffing recipes in casserole dishes. The choice is yours, but rest assured that each of these stuffing recipes is delicious and easy!

Easy Wild Rice Stuffing

• 2-1/2 cups uncooked wild rice, prepared per directions on package
• 3 cups long-grain brown rice, prepared per directions on package
• 1/2 cup butter
• 1 pound ground pork sausage, uncooked
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 large Rome Beauty apples, peeled, cored, and finely chopped
• 1 15-ounce can chicken broth

1. Preheat oven to 350º F.
2. Prepare wild rice and brown rice per instructions on the package. Set aside.
3. In large saucepan, melt butter and sauté onions and celery. Set aside.
4. In heavy skillet, brown sausage, breaking it into small pieces until it is thoroughly cooked. Drain.
5. Combine rice, onions, celery, sausage, spices and apples, mixing thoroughly.
6. Gradually pour chicken broth over stuffing mixture, stirring thoroughly.
7. Transfer to 2-quart casserole dish and bake for 30 minutes.

Easy Sausage Turkey Stuffing

• 1 pound ground pork sausage, uncooked
• 1 cup onion, chopped
• 2 cups celery, finely chopped
• 3/4 cup butter, melted
• 8 cups Italian seasoned bread crumbs
• 4 teaspoons poultry seasoning
• 1/2 teaspoon ground black pepper

1. Preheat oven to 350º F.
2. In heavy skillet, brown sausage, breaking it into small pieces until it is thoroughly cooked. Drain and reserve fat.
3. In large saucepan, melt butter and add 3 tablespoons sausage fat.
4. Sauté onions and celery, gradually stirring in bread crumbs, poultry seasoning, and pepper.
5. Transfer to 2-quart casserole dish and bake for 30 minutes.

Chestnut Stuffing

• 1 pound ground pork sausage, uncooked
• ¼ cup shallots, chopped
• ¼ mushrooms, copped
• 5 cloves garlic, minced
• ½ cup butter, melted
• 1 15-ounce can of chestnut puree
• 1 tablespoon fresh Italian parsley, finely chopped
• 1/2 teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon sage
• ½ teaspoon thyme
• ½ teaspoon onion powder
• 1 cup Italian seasoned bread crumbs
• 2 dozen whole French chestnuts, boiled
• ½ cup chicken broth

1. Preheat oven to 350º F.
2. In heavy skillet, brown sausage, breaking it into small pieces until it is thoroughly cooked. Drain.
3. In large saucepan, melt butter and sauté shallots, garlic, and mushrooms.
4. Transfer to 2-quart casserole dish and combine with sausage, stirring thoroughly.
5. Stir in chestnut puree, spices, whole chestnuts, and ½ cup chicken broth, stirring until blended.
6. Bake for 30 minutes.

Tart Apple Turkey Stuffing

• 8 large Granny Smith apples, peeled and cored and quartered
• 1/2 cup water
• 2 cups Italian seasoned bread crumbs
• 2 tablespoons white sugar
• 3 tablespoons salted butter, melted
• 1 large egg, beaten

1. Preheat oven to 350º F.
2. In large saucepan, heat apple quarters and water over low heat until apples are tender. Fork test.
3. While apples are cooling, combine bread crumbs, sugar, melted butter and egg.
4. Gently fold in apples so that they do not break.
5. Transfer to 2-quart casserole dish and bake for 30 minutes.

Corn Bread Turkey Stuffing

• 1 pound ground pork sausage, uncooked
• 1/2 cup butter
• 1 cup onion, chopped
• 2 cups celery, finely chopped
• 2 teaspoons rubbed sage
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 10 cups cornbread crumbs
• 2 cups chicken broth

1. Preheat oven to 350º F.
2. In heavy skillet, brown sausage, breaking it into small pieces until it is thoroughly cooked. Drain.
3. In large saucepan, melt butter and sauté onions and celery.
4. Remove from heat and gradually stir in cornbread crumbs, spices and chicken broth.
5. Transfer to 2-quart casserole dish and bake for 30 minutes.