Thanksgiving stuffing recipes: These are some different takes on America’s favorite Turkey Day side dish

According to a recent survey, stuffing is one of the best things about Thanksgiving dinner - “whether baked inside the bird or served up in a casserole dish, it’s the dish no Thanksgiving table feels complete without.”

Stuffing, a Thanksgiving winner

The Campbell’s Company recently published State of the Sides report assures that 66% of Americans actually prefer the side dishes to the main meal and stuffing/dressing is number one in 42 states.

Every family will have their own recipe but from basic bread stuffing to the classic stuffing made with onions, garlic, celery, day-old bread and herbs to more exotic variations using sausage, walnuts, rice, mushrooms, cherries, apples, cranberries, sweetcorn...

Stuffing is simple to make, even if you have never made it before - all the ingredients are mixed together in a bowl then either cooked inside the turkey or roasted separately in an ovenware dish.

Let’s take a look at a few variations on a theme:

Classic Thanksgiving stuffing recipe

Preparation: melt the butter in a skillet, then sauté the onion and celery on a low heat for a few minutes until softened. In a large bowl, mix the cubed dried bread, sautéed onion and celery, broth and fresh herbs. Season with salt and pepper, add the beaten eggs, mix together then pour the mixture into a greased baking dish.

Top with 1-4 tablespoons of butter and a sprig of rosemary. Cover the dish with foil (or a lid) then bake at 350 degrees for 20 minutes, uncover and continue for another 10-15 minutes until the top is golden and crisp.

Sausage and chestnut stuffing recipe

Preparation: using a bread knife, cut an X into the top of the chestnut shells, then add to a pot of boiling water to a boil, cook for 2 minutes then remove the chestnuts with a slotted spoon. Peel away shells, then chop the chestnuts into quarter, bite-sized chunks then place in a large bowl along with the cubed bread.

Cut the sausage into slices then sauté over medium heat until browned. Add the onions, celery, and garlic and cook through on low heat until the vegetables are soft, which should take 10 to 15 minutes. Add to bread mixture.

Add the chicken or vegetable stock to the mixture and mix well. Add the dried herbs, season with salt and pepper. Stir in the beaten eggs. Pour the mixture into a baking dish greased with butter, cover and bake for 30 minutes. Remove the foil and continue baking until golden brown.

Alternatively, you can also cook the stuffing mixture inside the turkey as it slowly roasts. That way, you’ll ensure all the juices seep into the stuffing to give it extra flavor. Make sure the turkey is thoroughly cooked to ensure that the stuffing is cooked too and safe to eat, if it contains sausage meat, pork... etc.

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