Thanksgiving: Top 2 Stuffing Recipes

Recipe by Chef Randy Goldberg of the Matthews House in Cary. “Stuffin’ Muffins” photo by RoadSidePictures.

Cary, NC – This Thanksgiving, how about some Apple Pecan Cornbread Stuffing? Or Sausage Pear Cranberry stuffing? We’ve got your recipes right here.

Stuffing Recipes

These recipes assume you will be baking your stuffing in a separate casserole dish rather than inside your turkey. If you do wish to stuff the bird, allow enough time for sauteeing ingredients (1/2 hour) before your cooking time for the turkey.

Most stuffing recipes can be put together during the last hour of turkey cooking and then placed in the oven to heat thoroughly after your bird has come out to “rest” before carving.

Apple Pecan Cornbread Stuffing

With so many folks becoming vegetarians these days, it is nice to offer a stuffing that everyone at your table can enjoy. With the addition of pecans, and the fall flavor of apples, this one is a winner.


  • 1 standard Cornbread recipe (9×9 inch), cooled and crumbed
  • 4 cups cubed white bread dried
  • 8 oz. butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chicken stock
  • 1 cup apple juice
  • 2 cups chopped apples
  • ½ cup chopped pecans
  • 2 T  chopped parsley
  • ½ t ground ginger


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the cornbread, bread cubes, pecans, parsley and ginger.
  3. In a heavy sauce pan, melt the butter and add the celery, onions, apples and cook until the onions are transparent. Add the chicken stock and apple juice, bring to a simmer.
  4. Pour the contents from the pan into the bowl and mix lightly.
  5. Place in a casserole dish and bake until hot in the center.

Serves 12

Sausage Pear and Cranberry Stuffing

This recipe smells like fall with its mix of pears and cranberries, and sausage gives it the heartiness many desire in their Thanksgiving stuffing.


  • 2 cups cubed whole wheat bread, dried
  • 4 cups cubed white bread, dried
  • 1 lb  ground sausage
  • 1 cup chopped onion
  • 3 ea.  pears, cored and ¼ inch cubed
  • 1 cup chopped celery
  • 1 cup dried cranberries
  • 2 cups chicken stock
  • 2 oz. butter
  • 2 t    chopped sage
  • 1 t   chopped rosemary
  • ½ t   fresh thyme
  • ½ cup fresh chopped parsley


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the bread cubes, dried cranberries and chopped parsley.
  3. In a heavy sauté pan cook the sausage until fully cooked.
  4. Then add the butter, onions, celery, pears and herbs. Cook until the onions are transparent
  5. Add the chicken stock and simmer.
  6. Add the pan ingredients to the bowl and lightly mix.
  7. Place in a casserole dish and bake until the center is hot.(about 20 minutes after the bird has come out of the oven)

Serves 12

What’s Your Favorite Thanksgiving Recipe?

Do you have a favorite Holiday stuffing? An old family recipe? Please feel free to add in the comments section of the story. You can also share your recipe on our Facebook page.


This post is the first in a series of three Thanksgiving recipes. Tomorrow look for new favorite side dishes and on Thursday we publish a brined 2-hour turkey. See more CaryCitizen recipes.