Thanksgiving Stuffing Recipes: Traditional, Sausage Apple and Easy Oyster Dressings

No Thanksgiving dinner can be complete without turkey and stuffing. If Tom Turkey is the star of your holiday meal, certainly the dressing is the co-star. While each of the following stuffing recipes can be used inside the bird, I have found that baking the dressing separately yields superior results. Ultimately, the choice is yours.

Following are three different and unique recipes for turkey dressing. The first is strictly traditional and combines all of the classic flavors in an easy to make Thanksgiving stuffing. The Sausage-Apple dressing recipe adds a bold and flavorful twist to your holiday meal. For seafood lovers, the Oyster dressing is a moist and flavorful side dish that pairs very well with roasted turkey.

Traditional Thanksgiving Stuffing

Ingredients:
12 cups bread cubes, made from day old French bread
1 cup yellow onions, finely chopped
1 cup Vidalia onions, coarsely chopped
1 cup celery, finely chopped
1/4 cup celery leaves, choppe
1/4 cup panko bread crumbs
6 tablespoon unsalted butter
2 tablespoons dried parsley
1 tablespoon dried sage
1 teaspoon dried thyme
1/2 teaspoon marjoram
1 1/2 teaspoons sea salt
1/2 teaspoon cracked black pepper
1 1/2 cups chicken or turkey broth

Instructions:
Preheat oven to 350 degrees F. Arrange bread cubes on a large baking sheet and bake for 6 to 8 minutes, until dry and lightly toasted. Transfer croutons to a large bowl and set aside.

In a large skillet, melt the butter over medium heat. Add in the onions and celery and cook until onions become soft and translucent.

Add the dried herbs to the croutons and toss gently with the herbs, salt, pepper and panko bread crumbs. Fold in the broth and combine well.

Reduce oven temperature to 325 degrees. Transfer moist stuffing to a lightly greased, 9x11 glass baking dish and bake for 25 to 30 minutes or until browned and just beginning to develop a crust on top. Set aside and allow to cool 5 to 10 minutes before serving.

Sausage Apple Stuffing

Ingredients:
8 cups bread cubes, made from day old French bread
1 lb. turkey sausage, ground
2 medium-sized yellow onions, finely chopped
3/4 cup chopped celery
2 tablespoons celery leaves, chopped
1 tablespoon dried sage
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme leaves
1 1/4 cups Granny Smith apple, peeled, cored and chopped
1 cup turkey or chicken stock
2/3 cup dried cranberries
1/2 cup panko bread crumbs
1/3 cup minced fresh parsley
5 tablespoons unsalted butter, melted

Instructions:
Preheat oven to 350 degrees F. Arrange bread cubes in a single layer on a large baking sheet. Bake for 6 to 8 minutes, until completely dry and evenly toasted. Transfer croutons to a large bowl and set aside.

Brown the sausage and onions in a large skillet over medium heat. Add in the celery, celery leaves, sage, rosemary, and thyme. Reduce heat to medium-low and continue stirring slowly for 3 to 4 minutes.

Combine the sausage and onion mixture with the croutons and toss gently. Add in the chopped apples, dried cranberries, panko and parsley. Pour in the turkey or chicken stock then drizzle with the melted butter. Gently fold the ingredients together.

Bake stuffing in a well greased, oven safe dish for 35-40 minutes or until lightly browned and crisp on top.

Easy Oyster Dressing

Ingredients:
6 cups panko bread crumbs
3 cups oysters, drained and liquid reserved
1/3 cup celery, finely chopped
1/3 cup celery leaves
1/3 cup yellow onion, finely chopped
1/3 cup Vidalia onion, finely chopped
1/3 cup unsalted butter
1/3 cup turkey or chicken broth
2 teaspoons dried parsley
2 large eggs, lightly beaten
1 teaspoon poultry seasoning
1 teaspoon sea salt
1/2 teaspoon dried sage
1/2 teaspoon fresh cracked black pepper

Instructions:
Preheat oven to 325 degrees F. Melt butter in a large, deep skillet. Cook chopped celery and onion over medium-low heat until tender, but not brown. Stir in panko bread crumbs, celery leaves and parsley.

Fold in the drained oysters, poultry seasoning, sea salt, sage and black pepper to panko mixture and mix thoroughly. Stir in the reserved oyster liquid, beaten eggs and turkey broth until ingredients are moistened and thoroughly combined.

Transfer stuffing to a greased baking dish and cover with aluminum foil. Bake for 25 minutes then remove foil and continue bake until top is browned and begins to form a crust, about 8 to 10 minutes.