Best Thanksgiving Stuffing Recipes From Celebrities

This Thanksgiving, take stuffing to the next level with recipes from some of the most beloved celebrity chefs.

Whether it’s a classic twist or something with a bit more flair, these stuffing recipes bring fresh flavors and unique ingredients to the table. From the rich, herb-infused creations of Martha Stewart to the hearty, savory offerings of Joanna Gaines, there’s a stuffing style for every palate.

Spice up the holiday spread with these celebrity-approved recipes that are sure to impress guests and make the Thanksgiving meal unforgettable.

Gwyneth Paltrow’s stuffing recipe is simple and straightforward, using just a few key ingredients. She calls for 15 cups of bread, typically using challah, whole-grain, or ciabatta—challah is a popular choice. The recipe also includes butter, olive oil, a very large onion, celery, fennel seeds, celery seeds, fresh rosemary, fresh parsley, and vegetable stock.

To start, cube the bread and bake it until it’s dried out but not browned. In a separate pan, cook the onion, celery, fennel seeds, celery seeds, and rosemary in a mixture of butter and olive oil over low heat for about 20 minutes, allowing the vegetables to soften without getting any color.

After that, let the mixture cool for a bit before combining it with the dried-out bread and some vegetable stock. Let the mixture rest for a full hour to allow the flavors to meld together. Once rested, transfer the mixture to a baking dish, top it with additional stock and butter, and bake until golden and crispy.

While the bread is toasting, melt 2 sticks of unsalted butter in a large soup pot and add 2 teaspoons of minced garlic. Once the garlic is fragrant, add 1 medium diced yellow onion and sauté until tender, about 3-4 minutes. Add 8 oz of sliced mushrooms and 4 diced celery stalks, sautéing until the mushrooms are tender, around 3-4 minutes, while the celery remains slightly firm.

Stir in 1 tablespoon each of fresh thyme leaves, chopped fresh sage, ground poultry seasoning, 1 tablespoon salt, and 2 teaspoons coarse black pepper. Reduce the heat and add 3 cups of chicken broth (reserving 1 cup for later) and 2 cups of heavy cream. Stir occasionally and let it cook for 15 minutes.

Remove the toasted bread from the oven and toss it into the pot, making sure it’s well-coated with the mixture. Transfer the bread mixture into a 13×9-inch baking dish, about 4 inches deep. Pour the reserved 1 cup of chicken broth evenly over the dish, ensuring the mixture is covered. Return the dish to the oven and bake for 30-35 minutes at 375°F. Once done, top with extra thyme leaves and fresh flat-leaf parsley for garnish.

Serve hot, and store leftovers in an airtight container for 3-5 days.

To make Rachael Ray’s stuffing, start by melting 6 tablespoons of butter in a large skillet over medium heat. Once the butter foams, add 5 to 6 ribs of chopped celery, 1 chopped large onion, 2 diced apples (such as Pink Lady, Honeycrisp, or Macoun), 2 large fresh bay leaves, and 1/2 cup of finely chopped herbs like parsley, sage, rosemary, and thyme. Season with salt and pepper, and cook the mixture for 10-12 minutes until softened.

Next, add 6 cups of homemade croutons or 1 bag of stuffing cubes, along with 1 tablespoon of Bell’s ground poultry seasoning. Moisten the mixture with 1 quart of chicken or turkey stock and stir to ensure the bread absorbs the liquid. Butter a casserole dish with 1/2 tablespoon of the remaining butter, then transfer the stuffing into the dish.

Dot the top with the remaining butter and roast the stuffing in a 375°F oven for 30-40 minutes, or until the edges are crispy and golden.

In a large skillet, melt 12 tablespoons of unsalted butter over medium heat. Add 4 peeled and diced onions, along with 16 diced celery stalks, and cook until the onions are translucent, about 10 minutes. Stir in 10 chopped fresh sage leaves (or 2 teaspoons of crushed dried sage) and cook for another 3 to 4 minutes. Add 1/2 cup of homemade chicken stock or low-sodium chicken broth and continue cooking for about 5 minutes, until the liquid reduces by half.

Transfer the onion mixture to a large mixing bowl and add 6 cups of chicken stock, 2 teaspoons of salt, 4 teaspoons of freshly ground black pepper, 3 cups of coarsely chopped flat-leaf parsley, and optional ingredients like 2 cups of toasted and chopped pecans and 2 cups of dried cherries. Add 2 stale loaves of white bread (cut into 1-inch cubes) and mix everything together.

Transfer the stuffing mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Uncover and continue baking for 30 to 35 minutes until the top is golden. Let it sit for 10 minutes before serving and enjoy your Thanksgiving dinner!