Thanksgiving Stuffing Recipes from Across the U.S.

New Media PublishingYou probably have a favorite family recipe for turkey stuffing, but if you're ready to expand your Thanksgiving recipe repertoire, try out one of our sensational regional variations, below. And if it just isn't Turkey Day without your traditional stuffing, why not make it and a batch of one of ours? You might just discover a new family favorite.

Note: These stuffing recipes are designed to be cooked in a baking dish; if you choose to stuff your turkey, please be sure that the stuffing reaches an internal temperature of 165 F.

After you've browsed the stuffing recipes, be sure to check out all of our Thanksgiving menus and tips and Thanksgiving decorating ideas from Holidash.

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New England Oyster Bread Stuffing

This irresistible combination of fresh, briny oysters and smoky bacon brings to mind classic New England chowder.

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West Coast Pork and Red Curry Rice Stuffing

Southwest Asian flavors take center stage in this rice stuffing. Don't be afraid to depart from the traditional -- the curry, ginger and lime are a lovely counterpoint to mild roast turkey.

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Southwest Poblano and Chorizo Cornbread Stuffing

This cornbread stuffing packs in the best of the Southwest -- mildly spicy poblano chiles, savory pork sausage, and gooey Monterey Jack cheese. And if you find yourself running short on time, you can substitute a good store-bought cornbread for the homemade variety called for here.

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Midwestern Kielbasa and Apple Rye Bread Stuffing

This stuffing captures the bold flavors of the heartland. Dark, caramelized rye bread stands up to the richness of kielbasa, with spicy mustard and tart apples lending balance.

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Northwest Mushroom and Almond Stuffing

Using both fresh and dried mushrooms gives this stuffing added dimension, while a handful of herbs keeps the flavors light and vibrant.

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Deep South Dirty Rice and Shrimp Stuffing

In Louisiana, "dirty rice," a traditional Cajun dish, used to be made with only chicken giblets, but these days many people prefer to use ground beef and pork. In this version, we've used some chicken gizzards and livers, but feel free to substitute more beef if you prefer.