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What to CookMeat

6 Ways to Get Stuffed on Thanksgiving

by Gabi Benedit • SPONSORED • November 13, 2015 • 0 Comments

Stock is one of the building blocks of a well-stocked kitchen, so we've partnered with Progresso Cooking Stock to share recipes that will get you through the holidays. Today: Six stuffings that will change up your holiday spread.

A Thanksgiving table is not complete without stuffing—but often it's the same one year after year. And while we know—and endorse!—heirloom recipes during the holidays, sometimes it's worth adding a few new traditions of your own. Here are six stuffings that'll give new life to your big meal without leaving out the tried-and-true.

Andouille Sausage and Cornbread Stuffing by boozeandsusan

What We Call Stuffing: Challah, Mushroom, and Celery by MrsWheelbarrow

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples by Gena Hamshaw

Sheet Pan Stuffing with Brussels Sprouts and Pancetta by Alexandra Stafford

Sufganiyot Stuffing with Bacon by molly yeh

Gluten-Free Kabocha Squash Stuffing by glutenfreegirl

Now that you've got some options, here are some tips to make yours just right:

Sheet pan stuffing photo by Alexandra Stafford; sufganiyot stuffing photo by molly yeh; kabocha squash stuffing photo by glutenfreegirl; all other photos by James Ransom.

We've partnered with Progresso Cooking Stock to share recipes that will get you through the holidays. Find out more about what goes into making their stocks here.