25+ Delicious Sunday Stuffing Recipes for Your Weekend Meals

Sunday is more than just the end of the week—it’s a time to gather, relax, and enjoy the best meals with friends and family.

Whether you’re hosting a Sunday dinner or simply treating yourself to a cozy meal, the side dishes you choose play a pivotal role in creating a truly memorable experience.

And nothing says comfort quite like a hearty, flavorful stuffing.

From traditional recipes passed down through generations to modern twists infused with global flavors, stuffing is a versatile dish that can suit any palate.

In this blog, we’ve rounded up over 25 incredible stuffing recipes to make your Sundays unforgettable.

Whether you’re craving a classic savory stuffing, something sweet and tangy, or a more innovative take with unique ingredients, we have you covered.

These recipes are perfect for complementing your main courses, transforming a simple dinner into a feast, and adding that warm, welcoming touch to any table setting.

So, get ready to discover your new favorite stuffing recipe to make every Sunday special.

25+ Delicious Sunday Stuffing Recipes for Your Weekend Meals

Stuffing is more than just a side dish—it’s a centerpiece of flavor and tradition that brings comfort and joy to your Sunday meals.

With over 25 unique recipes to choose from, you can explore different ingredients, techniques, and flavor profiles to find the one that best fits your taste.

Whether you’re looking for something traditional with a twist, a hearty vegetarian option, or a creative, sweet-savory blend, there’s a stuffing recipe here for everyone.

So why wait? Start experimenting with these recipes, and watch how your Sundays turn from ordinary to extraordinary.

A great stuffing can be the secret ingredient to making your Sunday dinner a cherished memory for everyone at your table.

Classic Herb Stuffing

A timeless choice for any Sunday feast, this classic herb stuffing is filled with savory flavors and a touch of crispiness. It’s perfect as a side dish to roast turkey or chicken, or simply enjoyed on its own with a drizzle of gravy.

Ingredients:

• 1 loaf of day-old French bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper to taste
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 large eggs, beaten

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast in the oven for 10-12 minutes or until golden brown. Set aside to cool.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for about 5-6 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute.
3. Add the parsley, sage, thyme, rosemary, salt, and pepper to the skillet, mixing well.
4. In a large bowl, combine the toasted bread cubes with the sautéed vegetable mixture. Pour in the chicken broth and gently toss to coat all the bread. Add the beaten eggs and stir until evenly combined.
5. Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.

This classic herb stuffing is the epitome of comfort food, with its balance of tender bread, aromatic herbs, and a touch of buttery richness. Serve it alongside your favorite roasted main course for a satisfying addition to your Sunday dinner table.

Apple and Sausage Stuffing

Add a touch of sweetness and heartiness to your Sunday meal with this apple and sausage stuffing. It’s a delightful mix of savory sausage, crisp apples, and fresh herbs, creating a dish with layers of flavor that are perfect for autumn-inspired feasts.

Ingredients:

• 1 loaf of sourdough bread, cubed and dried overnight
• 1 pound Italian sausage, casings removed
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large apples, peeled, cored, and diced
• 1/2 cup dried cranberries or raisins
• 1/2 cup pecans, toasted and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon dried sage
• 2 1/2 cups chicken broth
• 2 large eggs, beaten
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Arrange the bread cubes on a baking sheet and toast in the oven for 10-12 minutes, or until golden brown. Let cool.
2. In a large skillet, cook the sausage over medium heat, breaking it up as it cooks until browned and cooked through. Transfer the sausage to a bowl and drain excess fat.
3. Add the chopped onion and celery to the skillet and sauté for 5-6 minutes until soft. Add the diced apples, cranberries, and pecans, cooking for an additional 2-3 minutes. Sprinkle in the cinnamon, nutmeg, and sage, and season with salt and pepper.
4. Combine the bread cubes with the sausage mixture in a large bowl. Pour in the chicken broth and gently toss until evenly combined. Stir in the beaten eggs.
5. Pour the stuffing into a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes for a crispy top.

This apple and sausage stuffing brings a perfect blend of sweet and savory to your table, making it an irresistible choice for your Sunday meals. Its texture is a delightful mix of tender bread, juicy fruit, and a slight crunch from the pecans, offering a depth of flavor that will have everyone coming back for seconds.

Mushroom and Spinach Stuffing

For a hearty, vegetarian-friendly stuffing, try this mushroom and spinach version. It’s rich in umami flavors, complemented by the freshness of spinach and a touch of garlic. This dish is ideal for Sunday brunches or as a festive side for holiday dinners.

Ingredients:

• 1 loaf of ciabatta or Italian bread, cubed and left out overnight
• 1/2 cup unsalted butter
• 2 cups mushrooms, sliced (button or cremini)
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 1/2 cups vegetable broth
• 2 large eggs, beaten
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes, or until golden. Let cool.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for about 5-7 minutes until golden and their liquid is released. Add the onion and garlic and cook until the onion becomes translucent, about 3 minutes.
3. Stir in the chopped spinach and cook until just wilted. Season with thyme, oregano, salt, and pepper.
4. In a large bowl, combine the bread cubes with the mushroom and spinach mixture. Add the Parmesan cheese and mix. Pour in the vegetable broth and fold in the beaten eggs until evenly combined.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and crispy.

The mushroom and spinach stuffing is perfect for those looking to add a healthy yet decadent touch to their Sunday meal. The combination of savory mushrooms, rich garlic, and wilted spinach ensures every bite is full of flavor, with a delightful texture that holds together beautifully. This dish is sure to impress and satisfy, making it a go-to for a plant-based or hearty side option.

Cornbread and Chorizo Stuffing

This cornbread and chorizo stuffing combines the best of savory and spicy with a hint of sweetness from the cornbread. It’s perfect for adding a bold twist to your Sunday meal, ideal for those who love a little heat in their sides.

Ingredients:

• 1 loaf of cornbread, cut into 1-inch cubes and left to dry overnight
• 1/2 pound chorizo, casings removed and crumbled
• 1 large onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 1/2 cups chicken broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the cornbread cubes on a baking sheet and toast in the oven for 10-12 minutes, or until lightly golden. Set aside to cool.
2. In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving a small amount of rendered fat.
3. Add the diced onion, celery, and red bell pepper to the skillet and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute.
4. Mix the sautéed vegetables, cooked chorizo, and cornbread cubes in a large bowl. Add the cilantro, smoked paprika, oregano, salt, and pepper. Pour in the chicken broth and mix until the cornbread is evenly moistened. Stir in the beaten eggs.
5. Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to achieve a golden top.

This cornbread and chorizo stuffing is perfect for those seeking a bold and flavorful dish with a bit of a kick. The richness of the chorizo pairs beautifully with the slightly sweet cornbread, creating a dynamic texture and taste that is sure to be a highlight of your Sunday meal.

Spinach, Feta, and Sun-Dried Tomato Stuffing

For a Mediterranean twist on your Sunday stuffing, this spinach, feta, and sun-dried tomato version is brimming with bright flavors and aromatic herbs. It’s perfect for adding a unique touch to your brunch or dinner spread.

Ingredients:

• 1 loaf of baguette or Italian bread, cut into 1-inch cubes and dried overnight
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 1/2 cups vegetable broth
• 2 large eggs, beaten
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes, or until golden brown. Let cool.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.
3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Add the sun-dried tomatoes and cook for another minute.
4. In a large bowl, combine the toasted bread cubes, spinach mixture, crumbled feta, basil, and oregano. Season with salt and pepper.
5. Pour the vegetable broth over the mixture and fold in the beaten eggs until everything is evenly coated.
6. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes for a crispy top.

The spinach, feta, and sun-dried tomato stuffing adds a Mediterranean flair that makes any Sunday meal feel special. Its rich combination of savory flavors, tangy feta, and sweet sun-dried tomatoes provides a unique and refreshing twist that pairs beautifully with light and flavorful main dishes.

Wild Rice and Cranberry Stuffing

For those looking for a gluten-free option that doesn’t compromise on flavor, this wild rice and cranberry stuffing is perfect. The nutty taste of wild rice combined with the tart cranberries and fresh herbs makes it a deliciously complex side dish.

Ingredients:

• 2 cups wild rice, cooked according to package instructions
• 1/2 cup unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1/2 cup chopped walnuts, toasted
• 1/2 cup dried cranberries
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the cooked wild rice on a baking sheet and let it cool while preparing the other ingredients.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté for 5-6 minutes until softened.
3. Stir in the toasted walnuts, dried cranberries, sage, and thyme. Season with salt and pepper.
4. In a large bowl, combine the wild rice with the sautéed vegetable mixture. Pour in the chicken or vegetable broth and mix gently. Stir in the beaten eggs until evenly incorporated.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to brown the top.

This wild rice and cranberry stuffing offers a delightful mix of textures and flavors, from the hearty rice and crunchy walnuts to the tangy cranberries. The addition of sage and thyme brings out its warm, earthy undertones, making it a comforting and festive choice for any Sunday gathering.

Sausage and Apple Stuffing

This sausage and apple stuffing is a beloved classic that balances savory flavors with a hint of sweetness. It’s perfect for a Sunday gathering, offering a satisfying combination of juicy sausage, tart apples, and aromatic herbs.

Ingredients:

• 1 loaf of French bread, cut into 1-inch cubes and left to dry overnight
• 1 pound breakfast sausage, casings removed
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries
• 1/2 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast in the oven for 10-12 minutes, or until lightly golden. Let cool.
2. In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through. Use a slotted spoon to remove the sausage and set aside, leaving a small amount of fat in the skillet.
3. Add the chopped onion and celery to the skillet and sauté for 4-5 minutes until soft. Stir in the diced apples and cook for an additional 3 minutes until slightly tender.
4. Add the cranberries, thyme, sage, and rosemary to the skillet and stir well. Season with salt and pepper to taste.
5. In a large bowl, combine the toasted bread cubes, sausage mixture, and chicken broth. Mix until evenly moistened, then stir in the beaten eggs.
6. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and crisp.

This sausage and apple stuffing is a perfect blend of sweet and savory, with the juicy sausage providing a rich base that complements the fresh, slightly tart apples. The addition of cranberries and herbs ensures every bite is balanced and full of flavor, making it a standout addition to your Sunday meal.

Mushroom and Herb Stuffing

This mushroom and herb stuffing is ideal for vegetarians and anyone who appreciates earthy, umami flavors. The combination of sautéed mushrooms, garlic, and fresh herbs creates a stuffing that’s rich in flavor yet light in texture.

Ingredients:

• 1 loaf of sourdough bread, cut into 1-inch cubes and left to dry overnight
• 1 pound of mixed mushrooms (such as cremini, shiitake, or button), cleaned and sliced
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh sage, chopped
• 1/2 cup vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes, or until golden brown. Set aside to cool.
2. In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another minute.
3. Add the mushrooms to the skillet and sauté until golden brown and most of their liquid has evaporated, about 8-10 minutes. Stir in the thyme and sage, season with salt and pepper, and remove from heat.
4. In a large bowl, combine the toasted bread cubes and mushroom mixture. Pour in the vegetable broth and mix until the bread is evenly moistened. Stir in the beaten eggs.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes to achieve a golden, crispy top.

The mushroom and herb stuffing is a vegetarian delight that’s perfect for adding depth and warmth to your Sunday table. The savory flavors of sautéed mushrooms, garlic, and aromatic herbs pair beautifully with the hearty sourdough, creating a sophisticated yet comforting dish.

Chestnut and Leek Stuffing

For an elegant stuffing option, chestnuts and leeks add a refined touch that makes this dish perfect for a special Sunday brunch or holiday gathering. This stuffing has a light, nutty flavor balanced with the subtle sweetness of leeks.

Ingredients:

• 1 loaf of brioche bread, cut into 1-inch cubes and left to dry overnight
• 1/2 cup unsalted butter
• 2 leeks, cleaned, trimmed, and sliced
• 1/2 pound cooked and peeled chestnuts, roughly chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon nutmeg
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the brioche cubes on a baking sheet and toast for 10-12 minutes until lightly browned. Let cool.
2. In a large skillet, melt the butter over medium heat. Add the leeks and sauté for 5-6 minutes, until they are soft and lightly caramelized.
3. Add the chopped chestnuts, thyme, parsley, and nutmeg to the skillet. Season with salt and pepper and mix well.
4. In a large bowl, combine the toasted brioche cubes with the leek and chestnut mixture. Pour in the chicken or vegetable broth and mix until evenly moistened. Stir in the beaten eggs.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to create a crispy top layer.

This chestnut and leek stuffing is perfect for adding a touch of elegance to your Sunday table. The rich, nutty flavor of chestnuts combined with the delicate sweetness of leeks creates a dish that is both unique and hearty. This stuffing pairs wonderfully with roast meats or can be enjoyed as a stand-alone side.

Savory Cornbread and Bacon Stuffing

This cornbread and bacon stuffing is a hearty twist on the traditional stuffing, bringing a combination of sweet, savory, and smoky flavors to your Sunday meal. The crispy bacon adds a layer of umami, while the cornbread provides a rich, slightly sweet base that perfectly soaks up all the flavors.

Ingredients:

• 1 large cornbread loaf, cubed and left to dry overnight
• 1/2 pound bacon, chopped
• 1 large onion, diced
• 2 celery stalks, chopped
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 cups chicken broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Arrange the cornbread cubes on a baking sheet and toast for 10-12 minutes until golden and slightly crispy. Let cool.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the skillet.
3. Add the diced onion and chopped celery to the skillet and sauté for 5-6 minutes, until tender. Stir in the parsley, sage, garlic powder, and paprika, then season with salt and pepper to taste.
4. In a large mixing bowl, combine the toasted cornbread cubes with the bacon, sautéed vegetables, and chicken broth. Mix gently until the cornbread absorbs most of the broth. Stir in the beaten eggs.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to achieve a crispy top.

This savory cornbread and bacon stuffing is a perfect side dish for a Sunday feast, offering a delightful combination of smoky, sweet, and herbaceous flavors. The cornbread absorbs the broth and seasoning beautifully, while the bacon provides a satisfying crunch. It’s a comforting dish that will be the star of your Sunday spread.

Spinach and Feta Stuffing

This spinach and feta stuffing offers a fresh, Mediterranean-inspired take on traditional stuffing. With nutrient-rich spinach and tangy feta cheese, it’s a bright and zesty addition to your Sunday meal that pairs well with poultry, pork, or as a vegetarian main dish.

Ingredients:

• 1 loaf of whole wheat bread, cut into 1-inch cubes and left to dry overnight
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup chicken or vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Toast the bread cubes on a baking sheet for 10-12 minutes until lightly golden and crunchy. Let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine the toasted bread cubes, spinach mixture, crumbled feta, sun-dried tomatoes, oregano, and red pepper flakes. Season with salt and pepper to taste.
5. Pour the broth over the mixture and gently toss until the bread is moistened. Stir in the beaten eggs.
6. Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes for a golden, crispy top.

The spinach and feta stuffing is a vibrant and flavorful alternative that brightens up your Sunday table with a Mediterranean twist. The crumbled feta adds a rich, tangy flavor that complements the fresh spinach and sun-dried tomatoes perfectly. This stuffing is light, yet full of satisfying flavors that will be a hit with your family or guests.

Pecan and Cranberry Stuffing

This pecan and cranberry stuffing is a perfect blend of sweet and nutty, with a touch of tartness from the cranberries. It’s ideal for adding festive flavor to your Sunday meal and pairs beautifully with turkey or roast chicken.

Ingredients:

• 1 loaf of multigrain bread, cut into 1-inch cubes and left to dry overnight
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, chopped
• 1/2 cup chopped pecans, toasted
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup chicken or vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes until golden brown. Let cool.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for 5 minutes until tender.
3. Stir in the toasted pecans, cranberries, cinnamon, nutmeg, and allspice. Season with salt and pepper.
4. In a large bowl, combine the toasted bread cubes with the sautéed mixture. Pour in the broth and mix until the bread absorbs most of the liquid. Stir in the beaten eggs.
5. Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes for a crispy top layer.

The pecan and cranberry stuffing is a perfect marriage of sweet and savory, creating a satisfying dish that’s full of flavor and texture. The crunch of toasted pecans adds depth, while the cranberries bring a pop of sweetness and color. This stuffing will elevate your Sunday meal, bringing warmth and comfort to every bite.

Apple and Sausage Stuffing

Apple and sausage stuffing is a classic combination that brings together the rich flavors of sausage with the sweetness of apples for a well-balanced, hearty dish. It’s perfect for a cozy Sunday dinner, adding a sweet, savory, and slightly tangy element that pairs wonderfully with roasted meats.

Ingredients:

• 1 loaf of French bread, cubed and left to dry overnight
• 1/2 pound pork sausage, crumbled
• 1 large onion, diced
• 2 celery stalks, chopped
• 2 apples, peeled, cored, and chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground thyme
• 2 cups chicken broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Preparation:

1. Preheat the oven to 375°F (190°C). Toast the bread cubes on a baking sheet for 10-12 minutes until lightly browned. Let cool.
2. In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove from the skillet and set aside, leaving some drippings in the pan.
3. Add the onion and celery to the skillet and sauté for 5 minutes, then add the chopped apples and cook for another 2-3 minutes until slightly softened. Stir in the cinnamon, sage, and thyme, and season with salt and pepper.
4. In a large mixing bowl, combine the bread cubes, sausage, and apple mixture. Pour in the chicken broth and toss to moisten the bread. Add the beaten eggs and mix until evenly distributed.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.

This apple and sausage stuffing is a perfect blend of savory and sweet, with the hearty flavors of sausage and the natural sweetness of apples creating an irresistible combination. The touch of cinnamon and sage adds a warm, comforting taste that’s perfect for a Sunday feast. It’s an easy way to elevate your stuffing game and make your meal unforgettable.

Mushroom and Wild Rice Stuffing

A vegetarian option that doesn’t compromise on flavor, this mushroom and wild rice stuffing is loaded with earthy flavors and a hearty texture. It’s a great addition to your Sunday table, offering a warm and satisfying dish that pairs well with a variety of main courses.

Ingredients:

• 1 cup wild rice, rinsed and cooked according to package instructions
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 cups mushrooms, sliced (button or cremini work well)
• 2 cloves garlic, minced
• 1/2 cup chopped walnuts, toasted
• 1/2 cup dried cranberries
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 cups vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Cook the wild rice according to package instructions and set aside to cool.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes. Stir in the garlic and cook for another minute.
3. Remove the skillet from heat and stir in the toasted walnuts, dried cranberries, thyme, and rosemary. Season with salt and pepper.
4. In a large bowl, combine the cooked rice and mushroom mixture. Pour in the vegetable broth and mix well. Stir in the beaten eggs until evenly combined.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is lightly browned and crisp.

This mushroom and wild rice stuffing is a rich, earthy, and hearty vegetarian option that feels every bit as indulgent as its meat-based counterparts. The combination of tender mushrooms, cranberries, and toasted walnuts adds depth and texture, making each bite satisfying. It’s a great way to bring warmth and variety to your Sunday meal.

Cranberry and Chestnut Stuffing

With a slightly sweet and nutty flavor, cranberry and chestnut stuffing is a refined, seasonal dish that enhances any Sunday spread. It’s perfect for special occasions or just as a treat to liven up a weekend meal.

Ingredients:

• 1 loaf of sourdough bread, cut into 1-inch cubes and left to dry overnight
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, chopped
• 1/2 cup cooked chestnuts, chopped
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Preparation:

1. Preheat the oven to 375°F (190°C). Toast the bread cubes on a baking sheet for 10-12 minutes until golden brown. Let cool.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté for 5 minutes until tender. Stir in the chestnuts, cranberries, cinnamon, nutmeg, and ginger. Season with salt and pepper.
3. In a large mixing bowl, combine the toasted bread cubes with the sautéed mixture. Pour in the broth and gently toss until evenly moistened. Stir in the beaten eggs.
4. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to develop a crisp, golden top.

Cranberry and chestnut stuffing is an elegant and delicious twist on the traditional dish. The tart cranberries pair beautifully with the rich, earthy chestnuts, while the hint of cinnamon and nutmeg adds a warm, spiced flavor. This stuffing brings a touch of sophistication and a lot of heart to your Sunday meal.

Note: More recipes​ are coming soon!