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Oven-toasted gluten-free or regular French baguette cubes are tossed with brown butter sauteed fresh apples and sage, caramelized leeks, crisped bacon, dried cherries, and chicken broth then baked until the stuffing is creamy and fluffy on the inside and golden-brown crisp on the outside
If you're still trying to nail down the stuffing for your Thanksgiving menu this year, look no further! I created one essential stuffing recipe that acts as a base for 4 additional variations. The method is the same, just the ingredients are different. It's like they all have their own personality
Keep stuffing mix on hand cheaper than the boxed kind. Stuffing cubes are mixed with dried herbs and can be stored until you need it. When ready to prepare, just mix with broth and butter. Tastes just like Stove Top brand!
A simple bread stuffing made with onion, celery, bread, seasonings and instead of plain chicken broth it uses chicken and rice soup for a different twist.
So, let’s talk about the goodies in the stuffing. I like it to be about half goodies, half cornbread. There is a ton of onions and celery and fresh herbs, but I always add in leeks (because I love them), dried cranberries for a little sweet-tart component, and the nuts for crunch.
A great way to serve stuffing in individual portions. The outside gets that nice crispy texture while the inside is moist and delicious.
Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.
The top gets golden brown and crispy in the oven, while the inside stays moist so you get contrasting textures in every bite.
This Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing is simple and elegant, and will please the pickiest eaters.
A paleo-friendly, low-carb stuffing made with homemade coconut flour bread. Savory and delicious for everyone at the holiday dinner table.
My mama made this Cornbread Stuffing with Sausage and Dried Fruit last Thanksgiving, and I went back for thirds. THIRDS. Yes, it’s truly that good, and if you’re one of those folks who likes to add a little variety to your traditional turkey day spread, this is the dish for you.
The best stuffing recipe ever. Wild rice, bacon, cranberries and a hint of maple syrup come together the make gluten free greatness for your Thanksgiving feast.
This dressing is always a highlight when served at our Thanksgiving table, and is perfect for regular meals as well. Cornbread adds a depth of flavor to compliment the spicy Chorizo and aromatic sage and thyme. The dressing is perfectly moist.
Made with two kinds of mushrooms, vegetables and herbs, this stuffing is sure to be a hit.
This is pretty easy to make and it also reheats really well. I think it actually tasted better the longer it sat. It was also delicious the second day so by all means – make this in advance.
The flavours of this stuffing come from a few things. First of all, I decided to use sourdough bread because it’s one of my favourite types of bread and I love the slight tang it gives for this twist on the traditional Thanksgiving stuffing. I’ve also used a combination of leeks, cremini mushrooms, celery and Granny Smith apples to make up the vegetable components of this dish. You’ll also find some breakfast sausage in here for good measure; it adds savoury and salty notes to this dish without overpowering it.
This lemongrass stuffing is pretty simple. Usually I’ll throw some bacon or sausage into my stuffing, but I kept it (somewhat) classic here: mirepoix (onions, carrots, celery) with plenty of finely minced lemongrass for a bit of depth. I toasted up some leftover Japanese style white bread as the base, but usually I like a sturdier loaf that’ll soak up liquid and bake well.
Stuffing Or Dressing?
by Staff WriterWhat's your family tradition? Do you stuff the bird, or dress it on the side? That's the only difference between the terms "stuffing" and "dressing". They are typically made of the same ingredients no matter how you cook them. And speaking of ingredients, do you have a go-to stuffing recipe for Thanksgiving? If not, check out some of these great recipes using a variety of ingredients including some gluten-free and paleo-friendly versions.
Oven-toasted gluten-free or regular French baguette cubes are tossed with brown butter sauteed fresh apples and sage, caramelized leeks, crisped bacon, dried cherries, and chicken broth then baked until the stuffing is creamy and fluffy on the inside and golden-brown crisp on the outsideIf you're still trying to nail down the stuffing for your Thanksgiving menu this year, look no further! I created one essential stuffing recipe that acts as a base for 4 additional variations. The method is the same, just the ingredients are different. It's like they all have their own personalityKeep stuffing mix on hand cheaper than the boxed kind. Stuffing cubes are mixed with dried herbs and can be stored until you need it. When ready to prepare, just mix with broth and butter. Tastes just like Stove Top brand!
A simple bread stuffing made with onion, celery, bread, seasonings and instead of plain chicken broth it uses chicken and rice soup for a different twist.So, let’s talk about the goodies in the stuffing. I like it to be about half goodies, half cornbread. There is a ton of onions and celery and fresh herbs, but I always add in leeks (because I love them), dried cranberries for a little sweet-tart component, and the nuts for crunch. A great way to serve stuffing in individual portions. The outside gets that nice crispy texture while the inside is moist and delicious.Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.The top gets golden brown and crispy in the oven, while the inside stays moist so you get contrasting textures in every bite.This Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing is simple and elegant, and will please the pickiest eaters.A paleo-friendly, low-carb stuffing made with homemade coconut flour bread. Savory and delicious for everyone at the holiday dinner table.My mama made this Cornbread Stuffing with Sausage and Dried Fruit last Thanksgiving, and I went back for thirds. THIRDS. Yes, it’s truly that good, and if you’re one of those folks who likes to add a little variety to your traditional turkey day spread, this is the dish for you.The best stuffing recipe ever. Wild rice, bacon, cranberries and a hint of maple syrup come together the make gluten free greatness for your Thanksgiving feast.This dressing is always a highlight when served at our Thanksgiving table, and is perfect for regular meals as well. Cornbread adds a depth of flavor to compliment the spicy Chorizo and aromatic sage and thyme. The dressing is perfectly moist.
Made with two kinds of mushrooms, vegetables and herbs, this stuffing is sure to be a hit.
This is pretty easy to make and it also reheats really well. I think it actually tasted better the longer it sat. It was also delicious the second day so by all means – make this in advance. The flavours of this stuffing come from a few things. First of all, I decided to use sourdough bread because it’s one of my favourite types of bread and I love the slight tang it gives for this twist on the traditional Thanksgiving stuffing. I’ve also used a combination of leeks, cremini mushrooms, celery and Granny Smith apples to make up the vegetable components of this dish. You’ll also find some breakfast sausage in here for good measure; it adds savoury and salty notes to this dish without overpowering it.This lemongrass stuffing is pretty simple. Usually I’ll throw some bacon or sausage into my stuffing, but I kept it (somewhat) classic here: mirepoix (onions, carrots, celery) with plenty of finely minced lemongrass for a bit of depth. I toasted up some leftover Japanese style white bread as the base, but usually I like a sturdier loaf that’ll soak up liquid and bake well.