As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s Recipe Box. Today, we’re celebrating stuffing, which is an essential side dish for a traditional holiday meal. Whether it goes inside the turkey or gets served on the side, Thanksgiving isn’t complete without it.
Sausage, Onion and Sage Stuffing from “Joy of Cooking.” (Mims Copeland, The Oregonian/OregonLive)Mims Copeland
A ‘Joy of Cooking’ stuffing
This stuffing recipe comes from the most-recent edition of “Joy of Cooking,” and features some of the flavors we most-closely associate with Thanksgiving – sage and thyme. For richness, there’s Italian sausage, while tart apple supplies a sweet counterpoint.
Recipe: Sausage, Onion and Sage Stuffing.
Classic Thanksgiving stuffing studded with sausage and grapes.Matthew Mead, The Associated Press
Classic Stuffing
This recipe from Alison Ladman incorporates all the stuffing essentials: Sage, thyme, rosemary, and plenty of stale bread (which is a good thing — the drier the bread, the better its absorption of flavorful liquids). Make one giant batch of stuffing. Use part to stuff the turkey and put the rest into a well-buttered baking dish.
Recipe: Classic Stuffing.
Grandma Maye’s Sage Sausage Stuffing.Motoya Nakamura, The Oregonian/OregonLive
Sage and Sausage Stuffing
This recipe comes from Portland chef Tommy Habetz, co-owner of Bunk Sandwiches, who swears that his Grandma Maye’s stuffing is the best in the world. Made with milk instead of broth, it bakes up rich and slightly sweet, like a savory and super-comforting bread pudding.
Recipe: Grandma Mayes’ Sage Sausage Stuffing.
English Walnut Sage Stuffing.Mike Davis, The Oregonian/OregonLive
English Walnut Stuffing
This classic stuffing, which originally appeared in Gourmet magazine more than 50 years ago, is remarkable for its simplicity and the way it uses only a few herbs and spices for its complex flavor. Some recipes stand the test of time, and this one remains a holiday classic.
Recipe: English Walnut Sage Stuffing.
Chestnut-Apple Stuffing
Portland food writer Ivy Manning came up with this terrific flavor combination, taking advantage of Oregon chestnuts and sweet apples from Washington. This may be the ultimate in Pacific Northwest stuffing.
Recipe: Chestnut and Apple Stuffing.
Back-to-Basics Stuffing
Sure, stuffing can be elaborate. But it can also be very simple and still be delicious. Sara Moulton shows how with this easy-to-make recipe. Why would anyone make stuffing out of a box?
Recipe: Back-to-Basics Stuffing.
Easy on the Breading Southern Oyster Dressing, a recipe by Elizabeth Karmel that emphasizes the oysters, not the bread.Matthew Mead, The Associated Press
New Orleans Oyster Dressing
Stuffing takes different forms across the country. In New Orleans, it’s commonly called “dressing.” We asked Judy Walker, the former food editor of NOLA.com, for the ultimate Crescent City dressing, and she offered this traditional oyster dish. It can be made with Pacific Northwest oysters purchased from a high-quality fish market.
Recipe: Traditional New Orleans Oyster Dressing.
Southern Oyster Dressing
Most oyster dressings are bread with a smattering of oysters. This version from Southern cook Elizabeth Karmel transforms the dish. Instead of playing a game of hide-and-seek, she uses lots of oysters. While the dish is Southern at heart, it’s a great way to showcase Pacific Northwest Oysters on Thanksgiving.
Recipe: Easy on the Breading Southern Oyster Dressing.
Savory Dressing
Parsley, thyme and sage give this stuffing classic Thanksgiving flavors. The bread cubes need to be really dry, so leave them uncovered for several hours or overnight.
Recipe: Simple and Savory Dressing With Fresh Herbs.
Gluten-free Stuffing
This gluten-free recipe benefits from a little advance work. If possible, make and crumble the corn bread a day or two ahead so it has a chance to dry out, which keeps the stuffing from getting too wet.
Recipe: Gluten-Free Corn Bread Stuffing With Sausage.
Winter Citrus, Mushroom and Farro Stuffed Acorn Squash.
Matthew Mead, The Associated Press
Farro-stuffed Acorn Squash
Vegans love stuffing, too! This Thanksgiving entree features a stuffing of nutty-tasting farro, foresty mushrooms and the zing of lemon.
Recipe: Winter Citrus, Mushroom and Farro Stuffed Acorn Squash.
Corn Stuffing Balls
A few years ago, we asked readers to share a favorite Thanksgiving recipe that needed a nutritional makeover. Recipe tester Nathan Hostler came up with this lighter version of reader Elaine Jolliff’s favorite Thanksgiving side dish. To replicate the tenderness while eliminating lots of butter, he opted for fresh bread, which created chewy stuffing balls with an alternative pleasure to the heavier richness that was sacrificed.
Recipe: Lightened Corn Stuffing Balls.
Chestnut stuffing
Roasted chestnuts combine with Italian sausage, green olives and good Italian bread, creating a Thanksgiving stuffing that evokes the Mediterranean.
Recipe: Chestnut Stuffing.
Wild Rice Stuffing
Wild rice, hazelnut and Granny Smith apples come together in this glorious stuffing, which is perfect for Thanksgiving, but is also good with roasted chicken. Who says you can’t enjoy the flavors of the holiday table year-round?
Recipe: Wild Rice Hazelnut Stuffing.
Roasted Stuffed Pumpkin, from “EatingWell Vegetables,” by the editors of EatingWell.Photo by Meredith Corporation
Roasted Stuffed Pumpkin
If your Thanksgiving feast doesn’t include a turkey, you can still get your stuffing fix with this eye-popping entree from the folks at Eating Well magazine. The vegetarian dish features a stuffing that’s loaded with onions, celery, mushrooms and all sorts of herbs. To serve, scoop out the stuffing, making sure to get some of the roasted pumpkin.
Recipe: Roasted Stuffed Pumpkin.
