Flavor Fix: Spice Up Your Stuffing
Every Thanksgiving table has one: a dish so rich with nostalgia, flavor and family tradition that it practically deserves its own holiday. We’re talking about stuffing, or dressing, depending on where you’re from. Technically, stuffing is baked inside the bird, while dressing is cooked in a separate dish. But in most households, the name depends more on geography than culinary accuracy. In the South you’re likely to hear it called dressing, regardless of how it’s cooked. In the North and Midwest, stuffing is the go-to. But semantics aside, everyone agrees on one thing: this savory side is the true centerpiece of the Thanksgiving meal. No matter what you call it, there are so many options to spice it up. If you’re stuck in a stuffing rut, here are a few ideas from local pros.
Tried, true & thyme-honored
The basics (bread, broth, onion, celery and herbs) form a solid foundation. But from there, it’s an open canvas for creativity. “Stuffing has to be number one on my list,” says Chef Adam Marshall, executive chef at Nectar in Old Town Bluffton. “The contrast of all the different textures, along with the herbaceousness of thyme and sage working in harmony, is truly something I look forward to every year.” Marshall likes to add ingredients that bring both flavor and texture to the table. “Adding cranberry raisins can add a nice acidic balance to such a heavy side dish,” he says. “If you want even more texture contrast, toasted walnuts can also be a great addition!”
Stuffed with surprises
At Skull Creek Boathouse, WiseGuys and Frankie Bones, Chef Brad Blake, culinary operations director, takes a playful approach to Thanksgiving sides. “As far as dressing goes, the variety that stems from the classic sage is endless,” he said. “Shellfish, sausage, fruits… every year we do a traditional one, then we play with a new flavor profile to have fun.” One of the easiest ways to upgrade your stuffing? Add high-impact ingredients like sausage, shellfish or fruit to give it personality.
Fruitful thinking
At The Spice & Tea Exchange, their seasonal take embraces both savory and sweet: “A classic stuffing combo of sausage, onion and celery with seasonal, sweet-tart flavors of apple and cranberry,” they shared. “Whether you call it stuffing or dressing, this full-flavored side dish will delight on weeknights as well as on Thanksgiving.” The same goes for the crowd-favorite version shared by Le Cookery: “Our apple and sausage stuffing is loaded with vegetables, fruit and savory sage sausage. It’s a classic for a reason.”
More ways to dress it up
Whether you stick to your family’s tried and true recipe or like to shake things up, stuffing is more than just a side. It’s the dish that sparks debates, invites seconds and often steals the show. Whatever you call it, give it the love it deserves. As Chef Adam Marshall of SERG says, “It can be one of the most versatile side dishes on the table. Don’t be afraid to get creative.”
Ready to branch out? Try one of these fresh takes on the holiday classic:
Cornbread stuffing with chorizo and roasted poblanos for a spicy Southern twist.
Wild rice and mushroom stuffing with caramelized shallots and fresh thyme for a gluten-free option.
Focaccia stuffing with roasted garlic, olives and Parmesan for an Italian-inspired side that feels like a feast on its own.
Oyster dressing made with fresh local oysters, sautéed celery and onions, buttery breadcrumbs and fragrant herbs; a true taste of Lowcountry tradition.
