8 Ina Garten Stuffing Recipes (Classic & Make-Ahead)

Stuffing might be the most beloved side on the Thanksgiving table, and everyone has a version they swear by. These stuffing recipes are inspired by Ina Garten’s approach to holiday cooking: good bread toasted until crisp, plenty of butter and fresh herbs, and the smart choice to bake it in a dish so the top turns golden and crunchy.

You’ll find a classic herb stuffing, cornbread and wild rice versions, a hearty chicken sausage option and crispy individual muffins, all with make-ahead notes. Toast the bread and prep the vegetables days in advance, assemble the day before, and bake while the turkey rests.

1. Classic Herb and Celery Stuffing

Cubes of toasted country bread, plenty of celery and onion sautéed in butter, and fresh sage, thyme and parsley make the traditional stuffing that tastes like Thanksgiving. Baking it in a dish gives you crispy edges and a moist, savory center.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds country bread, cut into 3/4-inch cubes (about 14 cups)
• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the dish
• 2 large yellow onions, diced
• 6 celery stalks, diced
• 3 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 cups chicken broth, plus more if needed
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread on two baking sheets and toast for 15 to 20 minutes, until dry and lightly golden. Cool. The toasted bread can be stored airtight for up to 3 days.
2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 10 to 12 minutes, until tender. Stir in the sage, thyme, salt and pepper.
3. Toss the bread with the vegetable mixture and parsley in a very large bowl.
4. Whisk the broth with the eggs, pour over the bread and toss until evenly moistened, adding a little more broth if it seems dry.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day; let it stand at room temperature for 30 minutes before baking.
6. Bake covered with foil for 30 minutes, then uncover and bake for 20 to 30 minutes more, until golden and crisp on top and the center registers 165°F (74°C) on a food thermometer.

2. Make-Ahead Sourdough Stuffing with Apples and Sage

Tangy sourdough, tart apples and crispy fried sage give this stuffing a lovely balance of savory and sweet. It can be fully assembled the day before, which makes Thanksgiving morning much calmer.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds sourdough bread, cut into 3/4-inch cubes
• 1/2 cup (1 stick) unsalted butter, plus more for the dish
• 2 yellow onions, diced
• 4 celery stalks, diced
• 2 tart apples, such as Granny Smith, cored and diced
• 2 tablespoons fresh sage, minced, plus 12 whole leaves
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 cups chicken broth
• 2 large eggs, beaten
• 2 tablespoons olive oil, for frying the sage

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread on two baking sheets for 15 to 20 minutes, until dry. Cool.
2. Melt the butter in a large skillet over medium heat. Add the onions, celery and apples and cook for 10 to 12 minutes, until tender. Stir in the minced sage, thyme, salt and pepper.
3. Toss the bread with the apple mixture and parsley. Whisk the broth with the eggs, pour over and toss until evenly moistened.
4. Spoon into a buttered 9-by-13-inch baking dish, cover and refrigerate for up to 1 day.
5. Let stand at room temperature for 30 minutes. Bake covered at 350°F (175°C) for 30 minutes, then uncover and bake for 25 to 30 minutes more, until golden and the center registers 165°F (74°C) on a food thermometer.
6. Meanwhile, heat the olive oil in a small skillet and fry the whole sage leaves for 30 seconds to 1 minute, until crisp. Scatter over the stuffing before serving.

3. Cornbread Stuffing with Pecans

Crumbled cornbread toasted until golden, sautéed onions, celery and red pepper, toasted pecans and plenty of sage make a Southern-style stuffing with a tender, slightly sweet crumb. Bake the cornbread up to three days ahead so it has time to dry out.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 (9-by-13-inch) pan cornbread, homemade or bakery-bought (about 2 pounds), cut into 1-inch cubes
• 6 tablespoons unsalted butter, plus more for the dish
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup pecans, toasted and coarsely chopped
• 1/4 cup fresh parsley, chopped
• 2 1/2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the cornbread on two baking sheets and toast for 20 to 25 minutes, until dry and golden. Cool. The toasted cornbread can be stored airtight for up to 3 days.
2. Melt the butter in a large skillet over medium heat. Cook the onion, celery and bell pepper for 10 minutes, until soft, then add the garlic, sage, thyme, salt and pepper and cook for 1 minute.
3. Gently toss the cornbread with the vegetables, pecans and parsley in a large bowl.
4. Whisk the broth with the eggs, pour over the cornbread and fold gently, since the cornbread is tender.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day.
6. Bake covered for 25 minutes, then uncover and bake for 20 to 25 minutes more, until golden and the center registers 165°F (74°C) on a food thermometer.

4. Wild Rice Stuffing with Mushrooms and Cranberries

Nutty wild rice, earthy mushrooms, celery, dried cranberries and toasted pecans make a hearty, bread-free stuffing that’s full of texture. It’s a lovely change of pace and holds well at room temperature on a buffet.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 cups wild rice blend, rinsed
• 4 cups chicken broth
• 1 1/2 teaspoons kosher salt, divided
• 4 tablespoons unsalted butter, plus more for the dish
• 1 yellow onion, diced
• 3 celery stalks, diced
• 12 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Simmer the wild rice in the broth with 1/2 teaspoon of the salt, covered, for 40 to 45 minutes, until tender. Drain any excess liquid.
2. Melt the butter in a large skillet over medium heat. Cook the onion and celery for 8 minutes, add the mushrooms and cook for 8 minutes more, until browned. Add the garlic, sage, thyme, remaining 1 teaspoon salt and the pepper and cook for 1 minute.
3. Combine the rice, mushroom mixture, cranberries, pecans and parsley.
4. Serve warm, or spoon into a buttered baking dish, cover and refrigerate for up to 1 day. Reheat covered at 350°F (175°C) for 25 to 30 minutes, until hot throughout (165°F/74°C).

5. Chicken Sausage and Fennel Stuffing

Browned Italian-style chicken sausage, sweet sautéed fennel and onions and fresh herbs make a hearty, savory stuffing that could almost be a meal on its own. It’s a crowd-pleaser for anyone who likes a meaty stuffing.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds rustic Italian bread, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 pound raw Italian-style chicken sausage, casings removed
• 6 tablespoons unsalted butter, plus more for the dish
• 1 large yellow onion, diced
• 1 large fennel bulb, cored and diced, fronds reserved
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh sage, minced
• 1 teaspoon fresh rosemary, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread on two baking sheets for 15 to 20 minutes, until dry. Cool.
2. Heat the olive oil in a large skillet over medium-high heat and cook the sausage, breaking it up, for 8 to 10 minutes, until browned and it registers 165°F (74°C) on a food thermometer. Transfer to a bowl.
3. Melt the butter in the same skillet over medium heat. Cook the onion, fennel and celery for 10 to 12 minutes, until tender. Add the garlic, sage, rosemary, salt and pepper and cook for 1 minute.
4. Toss the bread with the sausage, vegetables, parsley and a few chopped fennel fronds. Whisk the broth with the eggs, pour over and toss until evenly moistened.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day.
6. Bake covered for 30 minutes, then uncover and bake for 20 to 30 minutes more, until golden and the center registers 165°F (74°C) on a food thermometer.

6. Mushroom and Leek Stuffing

A generous mix of browned mushrooms and buttery leeks gives this vegetarian stuffing deep, savory flavor, with a little parmesan stirred in for richness. Using vegetable broth keeps it meat-free without sacrificing any comfort.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds country bread, cut into 3/4-inch cubes
• 6 tablespoons unsalted butter, divided, plus more for the dish
• 2 tablespoons olive oil
• 1 1/2 pounds mixed mushrooms, such as cremini and shiitake, sliced
• 3 leeks, white and light green parts, cleaned and sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated parmesan
• 1/4 cup fresh parsley, chopped
• 3 cups vegetable broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread on two baking sheets for 15 to 20 minutes, until dry. Cool.
2. Heat 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat and cook the mushrooms in two batches for about 8 minutes each, until browned. Transfer to a bowl.
3. Melt the remaining 4 tablespoons butter in the skillet over medium heat. Cook the leeks and celery for 10 minutes, until soft, then add the garlic, thyme, sage, salt and pepper and cook for 1 minute.
4. Toss the bread with the mushrooms, leek mixture, parmesan and parsley. Whisk the broth with the eggs, pour over and toss until evenly moistened.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day.
6. Bake covered for 30 minutes, then uncover and bake for 20 to 30 minutes more, until golden and the center registers 165°F (74°C) on a food thermometer.

7. Crispy Stuffing Muffins

Baking stuffing in a muffin tin gives every serving the crispy, golden edges that everyone fights over. They’re easy to portion, reheat beautifully and can be frozen weeks ahead.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

• 1 pound white bread or country loaf, cut into 1/2-inch cubes (about 10 cups)
• 6 tablespoons unsalted butter, plus more for the pan
• 1 yellow onion, diced
• 3 celery stalks, diced
• 2 tablespoons fresh sage, minced, plus whole leaves for garnish
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/3 cup dried cranberries (optional)
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread on a baking sheet for 15 minutes, until dry. Cool. Generously butter a 12-cup muffin tin and increase the oven to 375°F (190°C).
2. Melt the butter in a large skillet over medium heat and cook the onion and celery for 10 minutes, until soft. Stir in the minced sage, thyme, salt and pepper.
3. Toss the bread with the vegetables, parsley and cranberries, if using. Whisk the broth with the eggs, pour over and toss, then let stand for 10 minutes to absorb.
4. Pack the mixture firmly into the muffin cups, mounding the tops.
5. Bake for 25 to 30 minutes, until golden and crisp and the centers register 165°F (74°C) on a food thermometer. Cool in the tin for 5 minutes, loosen with a knife and garnish with sage leaves.
6. To make ahead, cool completely and freeze in a freezer bag for up to 1 month. Reheat on a baking sheet at 375°F (190°C) for 15 to 20 minutes, until hot throughout (165°F/74°C).

8. Butternut Squash and Sage Stuffing

Sweet roasted butternut squash, crispy fried sage and toasted pepitas turn classic bread stuffing into something seasonal and special. It’s beautiful on the table and pairs perfectly with roast turkey.

Servings: 10

Total time: 1 hour 45 minutes

Ingredients

• 3 cups butternut squash cubes (1/2-inch)
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds country bread, cut into 3/4-inch cubes
• 6 tablespoons unsalted butter, plus more for the dish
• 1 yellow onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh sage, minced, plus 12 whole leaves
• 1/4 cup fresh parsley, chopped
• 3 cups chicken broth
• 2 large eggs, beaten
• 1/3 cup pepitas, toasted

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and the pepper and roast for 20 to 25 minutes, until tender and browned. Reduce the oven to 350°F (175°C) and toast the bread on two baking sheets for 15 to 20 minutes, until dry.
2. Melt the butter in a large skillet over medium heat and cook the onion and celery for 10 minutes. Add the garlic, minced sage and remaining 1 teaspoon salt and cook for 1 minute.
3. Gently toss the bread with the squash, vegetables and parsley. Whisk the broth with the eggs, pour over and toss gently.
4. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day.
5. Bake covered for 30 minutes, then uncover and bake for 20 to 25 minutes more, until golden and the center registers 165°F (74°C) on a food thermometer.
6. Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet and fry the whole sage leaves for 30 seconds to 1 minute, until crisp. Top the stuffing with the fried sage and pepitas before serving.