There are so many opinions when it comes to Thanksgiving stuffing. Is it better cooked inside or outside the turkey? Is called stuffing or dressing?

My family has always called it stuffing, although technically, it’s dressing when cooked outside the bird. Whatever you call it, this savory Artichoke Turkey Stuffing has been a favorite at our Thanksgiving table for years.

I prefer preparing mine separately because it’s easier, saves time, and makes cooking the turkey a little less complicated. Plus, I can make it a day ahead, which is a lifesaver when I’m preparing Thanksgiving dinner for thirty or more family and friends.

Over the years, I’ve learned a few lessons about hosting Thanksgiving. One that my family never lets me forget is to hold off on the wine until dinner is ready!

One Thanksgiving, after everyone had settled around the table, I noticed my brother whispering to my sister-in-law. When she shrugged him off, he leaned toward my husband, who promptly announced across the table, “What, no stuffing for our turkey?” Oops! I’d forgotten to take the stuffing out of the refrigerator and put it in the oven. No stuffing that year!

Another year, I got a little too festive with my wine and didn’t realize until the next day that I’d left a couple of side dishes in the oven. Dinner was delicious, but apparently, not quite complete!

Thankfully, those little mishaps have become some of our favorite holiday memories. After all, Thanksgiving isn’t about everything being perfect. It’s about good food, family, friends, and enjoying the time together. So, whether you call it stuffing or dressing, cook it inside the turkey or separately, or enjoy a glass of wine while preparing dinner, make it your own and enjoy every minute.

Gobble gobble!

Why You’ll LOVE This Artichoke Turkey Stuffing

Full of savory flavor. Artichokes, onions, celery, herbs, and rich turkey broth make this a delicious twist on traditional Thanksgiving stuffing.
Perfect for Thanksgiving. A comforting holiday favorite that pairs beautifully with roasted turkey and all the traditional fixings.
Make-ahead friendly. Prepare everything a day in advance and bake when you’re ready, saving valuable oven and prep time.
Easy to customize. Add Italian sausage, use homemade bread cubes, or adjust the broth to get your favorite stuffing texture.
Great for feeding a crowd. A wonderful addition to holiday gatherings, potlucks, and family dinners.
Delicious leftovers. Enjoy it again with turkey or use it to create a flavorful stuffing for pork loin.
Freezer friendly. Save leftover portions for another comforting meal without starting from scratch.

What You’ll Need

Stuffing mix – The foundation of this dish. I prefer Pepperidge Farm Classic Stuffing Mix because of its flavor and texture, but any favorite brand will work.
Artichokes – Give this traditional stuffing a delicious twist and add wonderful texture.
Turkey broth – Adds rich, savory flavor. Homemade broth from turkey giblets is my favorite, but chicken broth is a convenient alternative.
Onions and celery – Create the aromatic base of the stuffing. Don’t forget the celery leaves because they’re packed with flavor!
Garlic – Adds another layer of savory goodness. Fresh minced garlic is wonderful, but jarred minced garlic works just as well.
Fresh parsley – Brings a little freshness and color to the dish. Dried parsley is a handy substitute.
Seasonings and remaining ingredients – Bring all those wonderful Thanksgiving flavors together.

Recipe Tips

Make your own turkey broth. For extra flavor, simmer the turkey neck and giblets to make a homemade broth. I like removing the meat from the cooked neck, chopping it, and adding it to the stuffing. It’s a wonderful way to get even more turkey flavor into the dish. If giblets aren’t your thing, chicken broth works beautifully.

Add Italian sausage. For a heartier stuffing, brown a pound of Italian sausage after cooking the onions. Remove the casings if using sausage links, and continue preparing the recipe as directed. The sausage adds wonderful flavor and makes this side dish even more satisfying.

Don’t throw away the celery leaves. Most recipes tell you to use only the celery ribs, but I say that’s hogwash! Those tender leaves are packed with celery flavor, so chop them up and toss them right into the stuffing.

Use dried parsley when needed. Fresh parsley is lovely, but I don’t always have it on hand. Substitute about two to three tablespoons of dried parsley when fresh isn’t available.

Try homemade bread cubes. For a more traditional stuffing, replace the boxed mix with homemade toasted bread cubes. Cut a one-pound loaf of sourdough bread into one-inch cubes, spread them on ungreased baking sheets, and bake at 350°F for about 15 minutes, until lightly browned. Let cool before using. You may need to adjust the seasonings since homemade bread isn’t preseasoned.

Adjust the moisture. Prefer soft, moist stuffing? Increase the broth to 2½ cups. If you like a crispier topping, bake the stuffing uncovered or remove the cover during the last 10 minutes of baking. Those golden, crispy edges are so good!

Use a large cooking pot. I love using my Cajun Classic cookware because there’s plenty of room to prepare the stuffing mixture in one pot. If your pot isn’t large enough to accommodate the breadcrumbs, simply transfer everything to a large mixing bowl before combining.

Bake it in a beautiful casserole dish. Thanksgiving is one of my favorite occasions to bring out my Arthur Court casserole holder. It makes a lovely presentation on the dinner table, especially when serving a crowd.

How to Serve Artichoke Turkey Stuffing

This savory stuffing is a natural addition to Thanksgiving dinner, but there’s no reason to save it for the holidays. It’s delicious alongside all kinds of roasted and grilled meats.

With roasted turkey. The classic Thanksgiving pairing, especially with a generous spoonful of turkey gravy.
With baked ham. The savory herbs and artichokes provide a wonderful contrast to sweet, glazed ham.
With roasted chicken. An easy way to turn a simple chicken dinner into something special.
With pork loin. Serve alongside roasted pork or use the stuffing as a flavorful filling for a stuffed pork loin.
With holiday favorites. Pair with mashed potatoes, green beans, cranberry sauce, and all your favorite Thanksgiving sides.

FAQs

Traditionally, stuffing is cooked inside the turkey, while dressing is prepared separately in a baking dish. The names are often used interchangeably, depending on family traditions and where you grew up. My family has always called it stuffing, regardless of how it’s cooked!

Absolutely! It’s one of my favorite Thanksgiving time-savers. Prepare the stuffing as directed, transfer it to a casserole dish, cover tightly, and refrigerate for up to one day. When ready to serve, uncover and bake in a preheated 350°F oven until the center reaches 165°F. Allow extra time if the stuffing is going straight from the refrigerator into the oven.

Of course! Chicken broth is a convenient alternative and still gives the stuffing plenty of savory flavor. I prefer homemade turkey broth when I have the time, especially at Thanksgiving, but either one works beautifully.

Yes! Italian sausage is a delicious addition. Brown about one pound of sausage after cooking the onions, then continue with the remaining recipe. Be sure the sausage is fully cooked before combining it with the other ingredients.

Certainly! Cut a loaf of sourdough or another favorite bread into one-inch cubes and toast in a 350°F oven for approximately 15 minutes, until lightly browned. Let the cubes cool before adding them to the stuffing. Since boxed stuffing mixes are usually seasoned, you may need to add extra herbs and seasonings.

Yes, although I prefer baking it separately because it’s easier and allows more control over the texture. If stuffing the turkey, prepare the mixture just before filling the bird, stuff loosely, and make sure the center of the stuffing reaches 165°F before serving. Don’t rely on cooking time per pound alone to determine doneness.

The secret is having enough broth. If you prefer moister stuffing, increase the broth to 2½ cups or add a little more as needed before baking. Covering the casserole during most of the baking time also helps retain moisture.

Allow the stuffing to cool slightly, then transfer it to an airtight container and refrigerate promptly. Store for up to three to four days. Reheat in the microwave or oven until the center reaches 165°F.

Yes! Transfer cooled stuffing to airtight freezer-safe containers or bags and freeze for up to two months for best quality. Thaw overnight in the refrigerator before reheating. Adding a splash of broth can help restore moisture.

For individual portions, microwave until heated thoroughly. For larger amounts, place the stuffing in a covered casserole dish and reheat in a 300°F oven until the center reaches 165°F. Remove the cover toward the end if you want to crisp up the top.

Large saucepan for preparing homemade turkey broth
Cajun Classic cookware or a large Dutch oven for cooking the stuffing mixture
8-quart stainless steel mixing bowl for combining ingredients
Oven-safe casserole dish for baking and serving
Arthur Court casserole holder for a beautiful holiday presentation
Airtight food storage containers for leftovers

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Savory Artichoke Turkey Stuffing

Recipe byAnnette (•‿•)

This easy Thanksgiving stuffing combines tender artichokes, mushrooms, fresh vegetables, and savory herbs for a delicious twist on traditional turkey stuffing. It's so good your family and friends will gobble it right up!

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Prep Time:30

Cook Time:1

Total Time:1 30

Course: Sides

Cuisine: American

Servings:

Calories: 83cal

Ingredients

Turkey Stock

Giblets liver, gizzard, and neck from 1 turkey
⅛ teaspoon salt
4 cups water

Stuffing

½ cup 4 ounces butter
1 large yellow onion chopped
2 cups celery diced, including leaves
2 cups button or cremini mushrooms sliced
2 14-oz cans artichoke hearts drained and quartered
Cooked and chopped giblet meat optional
1 teaspoon dried sage
1 teaspoon dried thyme
2 cloves garlic minced
½ cup chopped fresh parsley
2 cups turkey or chicken broth
1 12-oz herb-seasoned stuffing mix
Salt and pepper to taste

Instructions

Prepare the Turkey Stock

Remove the giblets and neck from the turkey. Rinse and place them in a saucepan with the water and salt.
Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about 1 hour, or until the giblets are tender. Add more water as needed to maintain enough liquid for 2 cups of stock.

Prepare the Stuffing

While the stock is simmering, rinse and chop the onions, celery, and parsley, setting each aside in separate prep bowls. Clean and slice the mushrooms, setting aside in a separate prep bowl. Mince garlic and set aside.
Preheat oven to 350°F.
When stock is done, remove the giblets and neck. Strain the stock into a bowl and set aside. If using the giblet meat, remove the edible meat from the neck, chop it along with the cooked giblets, and set aside.
Melt butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the celery, mushrooms, artichoke hearts, and optional chopped giblet meat. Stir to combine.
Add the sage, thyme, garlic, and parsley. Season with salt and pepper to taste. Cook for another 3–4 minutes, stirring occasionally, until the mushrooms begin to soften.
Pour in 2 cups of the prepared turkey stock or chicken broth and continue cooking until the liquid begins to simmer.
Remove the skillet from the heat and pour into a large mixing bowl. Add the stuffing mix and gently toss until the bread cubes absorb the liquid. If the stuffing seems dry, add a little more broth until the desired consistency is reached.
Transfer the stuffing to a greased 3-quart casserole dish and cover.
Bake for approximately 40 minutes, or until the center reaches 165°F.
Serve and enjoy!