The Right Stuff: Holiday Stuffing for Every Taste

By Colleen McTiernan | Photos by Sincerely Gone Photography

While stuffing may be a popular holiday side dish across the board, the way it is prepared differs from kitchen to kitchen. Whether you prefer your stuffing sweet or savory, meatheavy or vegetarian friendly, we have a recipe for you!

Pick up your favorite boxed stuffing mix (we like Pepperidge Farm’s Herb Seasoned Stuffing) as your base. Then, depending on your taste, add some of the mix ins below! If you prefer for your stuffing to have a nice crunch, follow directions for your chosen recipe and then bake in the oven according to package directions.

Sausage-Onion

• 1 pound crumbled Italian sausage
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 4 tablespoons butter
• 2 cups chicken broth

Brown sausage in a large skillet over medium heat. Once cooked through, transfer the sausage to a plate. In the same pan, melt butter over medium heat. Add celery and onions and cook for 8 minutes, or until onions are softened.

Pour in broth and heat to a boil. Remove from heat and stir in packaged stuffing mixture. Let mixture stand and thicken for five minutes. Mix in sausage and serve.

Mushroom-Leek

• 8 oz white mushrooms, sliced
• 1 cup leeks, sliced thin and rinsed well
• 1 cup celery, diced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cups chicken broth (or vegetable broth for vegetarian)

Place oil and butter in a large skillet over medium heat. Add mushrooms and cook for about 10 minutes, or until the liquid from the mushrooms evaporates. Stir in leeks and celery and cook for an additional 5 minutes, or until softened.

Pour in broth and heat to a boil. Remove from heat and stir in packaged stuffing mixture. Let stand and thicken for five minutes before serving.

Apple-Onion

1 cup Granny Smith apples, chopped
1 cup yellow onion, diced
1 cup celery, diced
4 tablespoons butter
2 cups chicken broth (or vegetable broth for vegetarian)

Melt butter in a large pot over medium-low heat. Add onions and cook for about 8 minutes, or until tender. Add apples and celery and cook for an additional 10 minutes, or until apples are softened.

Pour in broth and heat to a boil. Remove from heat and stir in packaged stuffing mixture. Let stand and thicken for five minutes before serving.