Side Dishes
The 3 Top-Rated Stuffing Recipes, Compared (Plus the Tweaks Reviewers Love)
Three top-rated stuffings, side by side, plus the tweaks reviewers make again and again.
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Why this ranks: stuffing was the most-searched Thanksgiving side in 42 states, per Google data reported by USA Today (Nov 2025), and a top-3 trending recipe on Google Trends.
The top-rated originals (ratings checked Nov 1, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 5,694 combined ratings
- 5 reviewer-tested fixes
- Nov 1 ratings last checked
1
Easy Herb Stuffing
NYT Cooking shows whole stars only. Ratings checked Nov 1, 2026.
Developed by Lidey Heuck for NYT Cooking, this version holds a 5-star average from 585 ratings and 84 reader comments. Reviewer notes for this one are still being summarized.
2
Awesome Sausage, Apple, and Cranberry Stuffing
Rating checked Nov 1, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 3,222 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Bake it in a dish, covered with foil, then uncovered for a crisp top. Add extra broth since it misses the turkey juices.
- Leave out the liver and use sage pork sausage.
- Mix breads: sourdough, wheat and cornbread, or bagged seasoned cubes as a shortcut.
- Assemble a day ahead. A few cook a double batch in a 6-quart slow cooker.
- Stir in a beaten egg if you like it to hold together.
3
Slow Cooker Stuffing
Rating checked Nov 1, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.7-star average from 1,887 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Start with about half the broth and add more only as needed, or it turns mushy.
- Lay a clean kitchen towel under the lid to catch condensation.
- Stir in browned sausage, a diced apple and dried cranberries.
- Many skip the eggs entirely.
- Take the lid off for the last hour so it dries out a little.
The 5 changes reviewers make most, across all three
- Bake it in a dish, not the bird. Covered first, then uncovered for a crisp top, with a little extra broth to make up for the turkey juices.
- Add an egg or two so it holds together and slices cleanly.
- Mix your breads. Sourdough, white and cornbread together, or bagged seasoned cubes as a shortcut.
- Swap the giblets for sage sausage, and double the fresh herbs.
- Make it ahead, or use the slow cooker to save oven space.
What you’ll need
- 9×13 baking dish with a lid, for bake-and-carry. Shop on Amazon
- 6-quart slow cooker, if your oven is full. Shop on Amazon
- Serrated bread knife, for cubing crusty bread. Shop on Amazonor the new release
- Half-sheet pans, for drying the cubes. Shop on Amazon
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Ingredients
- 1.5 lb crusty bread (sourdough or a mix), cut into 1-inch cubes (about 14 cups)
- 1 lb bulk sage pork sausage
- 6 tbsp butter
- 1 large onion and 3 celery ribs, diced
- 2 apples, peeled and diced
- 1/2 cup dried cranberries
- 2 tbsp chopped fresh sage, 1 tbsp thyme, 1/4 cup parsley
- 2 eggs
- 2.5 to 3 cups chicken or turkey broth
- Salt and pepper
Directions
- Spread the bread on sheet pans and leave out overnight, or toast at 300°F for 20 to 25 minutes until dry.
- Brown the sausage in a big skillet, breaking it up; scoop it into a large bowl.
- Melt the butter in the same pan and cook the onion and celery until soft, about 8 minutes. Add the apples for 2 more minutes, then the herbs.
- Add the vegetables, bread and cranberries to the sausage. Whisk the eggs with 2.5 cups broth and pour over, tossing until evenly moist (add more broth if dry). Season.
- Pack into a buttered 9×13 dish. Bake covered at 350°F for 30 minutes, then uncovered 20 minutes until browned and 165°F in the center.
Slow cooker: add to a greased 6-qt cooker and cook on low 4 hours, stirring once; remove the lid for the last 30 minutes.
FAQ
Make ahead? Assemble up to a day ahead and refrigerate; add 10 to 15 minutes to the covered bake.
Stuffing vs. dressing? Same dish; “dressing” usually means it’s baked outside the bird (and in the South, often cornbread).