Perfect Pairings: Thanksgiving Stuffing Recipes and the Best Wines to Serve with Turkey

Thanksgiving is one of my absolute favorite holidays — the day everybody gathers around the table to celebrate family, thanksgiving, delicious food, and wine. My three daughters and I create laughter, aromas, and a little creative disorder each year when we make our family’s Thanksgiving dinner. Everything from the stuffing and roasted vegetables to the wines that go together is made in-house, following the family recipe but adding some contemporary touches. When I talk with them about my interest in wine, I help them pick the right wine pairing for each course, which will be warm and memorable. Thanksgiving isn’t about the food; it’s about passing on the love of food, family, and wine and making memories with those that matter to me.

1. Classic Sage Sausage Stuffing

Paired with Cellar Beast’s Merlot

This meaty stuffing contains sage and is well-suited to Merlot’s thick, juicy fruitiness. Merlot’s soft tannins lift the sausage, and the red fruit notes amp up the herbaceous sage.

Ingredients:

• One loaf of country-style bread, cubed (about 10 cups)
• 1 lb Italian sausage, crumbled
• 2 cups celery, diced
• One large onion, diced
• 1/4 cup fresh sage, chopped
• 2 tsp fresh thyme, chopped
• 2 cups chicken broth
• 1/2 cup unsalted butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes.
2. In a skillet, cook sausage until browned. Set aside. In the same skillet, sauté celery, onion, and butter until softened.
3. In a large bowl, combine bread, sausage, vegetables, herbs, and broth. Season with salt and pepper.
4. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10 minutes for a crispy top.

2. Apple, Walnut & Cranberry Stuffing

Paired with Cellar Beast’s Chardonnay

The fruity notes of Chardonnay complement the apples and cranberries in this stuffing. The wine's acidity and oak offset the bitter walnuts, giving a clean counterpoint to the dish's sweetness.

Ingredients:

• 10 cups cubed sourdough bread
• 1/2 cup unsalted butter
• One large onion, diced
• 2 Granny Smith apples, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 1/2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast bread cubes for 10 minutes.
2. In a skillet, melt butter and cook the onion until soft. Add the apples, cranberries, and walnuts and cook for 3 minutes.
3. Combine all ingredients, including bread and herbs, in a large bowl, and stir in the broth until moistened.
4. Transfer to a greased baking dish, cover, and bake for 25 minutes. Remove the cover and bake for an additional 10 minutes.

3. Mushroom and Leek Stuffing

Paired with Cellar Beast’s Pinot Noir

Pinot Noir’s earthy berry aromas complement the umami-laden mushrooms in this stuffing, while its lightweight and acidity keep it fresh and balanced.

Ingredients:

• 10 cups cubed ciabatta bread
• 1/4 cup olive oil
• 2 cups sliced mushrooms (shiitake, cremini, or button)
• One large leek, thinly sliced
• Three cloves garlic, minced
• 1/2 cup white wine
• 2 cups vegetable broth
• 1 tsp thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and toast bread cubes for 10 minutes.
2. Heat oil in a skillet and sauté mushrooms until golden. Add leeks and garlic and cook until softened.
3. Deglaze the skillet with white wine, then add thyme and cook until liquid evaporates.
4. Combine bread cubes, vegetables, and broth in a large bowl. Season to taste.
5. Place mixture in a greased baking dish, cover, and bake for 30 minutes. Remove the cover and bake for 10 minutes more.

4. Butternut Squash & Sage Stuffing

Paired with Cellar Beast’s Sauvignon Blanc

Sauvignon Blanc’s bright citrus notes are an excellent match for roasted butternut squash, while its herbaceous flavors emulate the sage in this stuffing.

Ingredients:

• 10 cups cubed whole-grain bread
• One medium butternut squash, peeled and cubed
• 3 tbsp olive oil, divided
• One onion, diced
• 2 tsp chopped fresh sage
• 1/4 cup chopped parsley
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss squash with 1 tbsp olive oil, season, and roast on a baking sheet for 20 minutes.
2. Toast bread cubes on a separate sheet for 10 minutes.
3. In a skillet, heat the remaining oil and sauté the onion until translucent. Add the sage and cook for 1 minute.
4. Combine bread, roasted squash, onions, parsley, and broth in a large bowl. Mix well.
5. Transfer to a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.

5. Cornbread, Jalapeño, & Cheddar Stuffing

Paired with Cellar Beast’s Zinfandel

The smoky, peppery finish of Zinfandel complements the raciness of jalapeno and the depth of cheddar. The wine's bold fruit flavors enhance this distinctive Southern-style stuffing.

Ingredients:

• 8 cups cubed cornbread
• 1/2 cup butter
• One onion, diced
• Two jalapeños, seeded and diced
• 1 1/2 cups shredded sharp cheddar cheese
• 2 cups chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast cornbread cubes for 10 minutes.
2. In a skillet, melt butter and sauté onion and jalapeños until softened.
3. In a large bowl, combine the cornbread, onion mixture, cheddar, and broth. Season with salt and pepper.
4. Place the mixture in a greased baking dish, cover, and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes to achieve a crispy top.

6. Wild Rice & Cranberry Stuffing

Paired with Cellar Beast’s Rosé

This is tangy but flavorful stuffing. Rosé: Just enough acidity to detract from the sweet rice of the wild and the tartness of cranberries.

Ingredients:

• 2 cups cooked wild rice
• 6 cups cubed baguette bread
• 1/4 cup olive oil
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast baguette cubes for 10 minutes.
2. In a skillet, heat olive oil and sauté celery and carrot until soft.
3. In a large bowl, combine wild rice, bread, cranberries, pecans, and the vegetable mixture. Add broth and season with salt and pepper.
4. Transfer to a greased baking dish, cover, and bake for 25 minutes. Remove the cover and bake for an additional 10 minutes.

As Thanksgiving approaches, I’m grateful for the joy and warmth this holiday brings to my family and our table. Each year, my daughters and I savor our time together in the kitchen, creating dishes, sharing stories, and choosing the perfect wines to complement our meal. I hope that you, too, find moments of connection and joy with your loved ones this season. Whether pairing a beautiful wine with turkey, trying a new stuffing recipe, or simply gathering together, I wish your Thanksgiving was filled with laughter, delicious flavors, and unforgettable memories. Cheers to a beautiful holiday—may your glass and heart be full. Happy Thanksgiving!

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This guide incorporates advice from reputable wine and culinary sources, such as the Wine & Spirit Education Trust and Wine Folly, to provide accurate and trustworthy pairing recommendations. Although Cellar Beast wines are highlighted, the pairing guidance is designed to benefit all wine enthusiasts.

Explore Our Collection: Discover Cellar Beast wines here. For personalized recommendations or to learn more about our offerings, feel free to contact us.

This guide is crafted by Kim McCullough, co-founder and Level One Sommelier at Cellar Beast Winehouse. With a deep passion for winemaking and over a decade of experience in the wine industry, Kim specializes in pairing wines with various cuisines to elevate dining experiences. Her expertise ensures this guide offers practical, trustworthy insights for wine enthusiasts of all levels.

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