Check out these amazing Butterball stuffing recipes from the Elvis Duran Morning Show's competition below. Even though Scotty B was the actual winner, they're all super tasty and you'll definitely want to give all them a try. You can never have too much stuffing after all! 

Scotty B's Winning Recipe 

Prep:

Finely chop: 1 medium yellow onion

1 medium carrot

3 celery stalks

1 small package of fresh mushrooms

In a large skillet, melt 1 stick of salted butter over medium heat. Once butter is melted, add vegetables and sauté for a few minutes. Add one package of cubed potato bread stuffing mix (I used Martin’s). Mix well with a wooden spoon or spatula. Add one can of chicken broth. Continue slowly stirring over low heat. Add 1/3 cup of dried cranberries (I used Craisins original). Add ¼ cup of finely chopped macadamia nuts. Continue to stir. Add ½ teaspoon of sage powder, and salt and pepper to taste. I also threw in a bit of Mrs. Dash original seasoning. You can add more chicken broth if it seems too dry. Simmer over low heat for a few more minutes.

Garrett’s Old Fashioned Gluten Free Cornbread

3 tablespoons (42 g) extra virgin olive oil

1 tablespoon (14 g) unsalted butter

1 medium yellow onion, peeled and diced

1 1/2 cups chopped celery hearts (from about 5 stalks)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground sage

1 tablespoon dried thyme

2 cups (16 fluid ounces) chicken or vegetable stock

3 eggs (150 g, weighed out of shell), beaten

Chopped fresh parsley for sprinkling (optional)

Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment paper and set it aside. Grease a medium-size casserole dish and set it aside.

Prepare the cornbread batter according to the recipe instructions, scrape it into the prepared 8-inch square baking dish and smooth the top. Place in the center of the preheated oven and bake until golden brown on top and a toothpick inserted in the center comes out clean (about 22 minutes). Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.

In a large skillet, place the olive oil and butter over medium heat. Once the butter is melted, add the diced onion and chopped celery, and mix to combine. Add the salt and pepper, and mix to combine. Cover and cook for about 6 minutes, or until the vegetables are fork tender. Uncover and add the sage and thyme and mix to combine. Remove the skillet from the heat and set it aside to cool briefly.

Remove the cornbread from the baking dish and slice into cubes with a sharp knife. In a large bowl, place the cornbread cubes, add the cooked vegetables and mix gently to combine. Beat the stock with the eggs, and pour the mixture into the bowl. Mix gently again to combine. Transfer the mixture to the prepared casserole dish and spread into an even layer.

Place in the center of the 350°F oven and bake until the eggs are set and the tops of the cornbread cubes are golden brown (about 25 minutes). Sprinkle with the optional fresh parsley. Serve immediately.

Skeery’s Aunt Millie “Meat to The Max” Thanksgiving Stuffing

10 links fennel sausage (removed from casing)3 lbs lean ground beef1 pkg bacon1 large onion (chopped)1 whole bulb of celery (diced)4 Potatoes (cubed)4 pkgs white mushrooms (sliced)1 qt cooked white rice (from Chinese restaurant)1 cup bread crumbs Large box of chicken, beef or vegetable brothInstructions:

(After cooking each of the following, add to the same large bowl)

Sauté diced celery until soft.

Sauté chopped onions until soft.Fry potatoes until soft and lightly browned. Boil sliced mushrooms until tender. Drain. Sauté sausage in olive oil until cooked. Drain.Sauté chopmeat in olive oil. Drain. Cut bacon into bite size pieces, then fry. Drain.

Combine all of the above in large bowl. Add in cooked white rice and mix well.Fry the breadcrumbs until golden in color. Remove from heat quickly. Let cool.

Slowly add breadcrumbs to bowl while mixing the ingredients.

Add some broth to keep moist.

Pour mixture into large roasting pan.

Cover and bake at 350 degrees until hot throughout, adding some more broth to keep from drying out, accordingly.

Remove from oven, uncover and serve.

Here are some recipes from our listeners, as well:

Tracy's recipe 

In a medium saucepan boil 1-1/2 cups water and 1/4 cup (4 Tbsp.)

STIR in contents of Stovetop Stuffing Mix pouch, cover.

REMOVE from heat.

Let stand 5 minutes.

Serve

Amanda's Recipe

Ingredients:

1 lb ground sausage, browned and drained

2 large loaves of white bread (let them sit out for one day to get stale)

1 stick of butter

1 medium onion, chopped

4 celery stalks, chopped

Salt and pepper

Water

Directions

Preheat oven to 375

In a small pot, melt the butter

Add onion and celery to the pot with salt and pepper to taste

Sauté over low heat until veggies are soft

Cube bread or rip into small chunks and place in a large bowl

Pour butter and veggies over bread and add sausage

Mix by hand until very moist, gradually adding water if necessaryPlace in greased 9x13 pan and bake covered for 30 min

DomenicoNona’s Pasta Stuffing

1 Box of stove top

1 Pint sliced baby bell mushrooms

1 Pound ground sausage meat(no casings)

Water measurement from Stove top box 

directions

Butter measurement from Stove top box directions

1 Egg Scrambled

In deep pan brown sausage and mushrooms(med/high heat)(together)

when browned add in butter. 

Add in stuffing box and stir to incorporate.

Add water and cook until absorbed(very quick). 

Remove from heat and mix in egg. 

Transfer to baking dish and bake 20-30 min at 325

Thanks to our friends at Butterball, we have even more amazing recipes for you.

Bacon-Roasted Brussels Sprouts

Makes: 4 servings

Prep Time: < 30 minutes

Total Time: < 30 minutes

Ingredients

• 1 pound Brussels sprouts

• 3 slices BUTTERBALL® Turkey bacon, cut into 1/2-inch pieces

• 2 teaspoons packed brown sugar

• Salt and black pepper (optional)

Directions

1. Preheat oven to 400°F. Trim ends from Brussels sprouts; cut in half lengthwise.

2. Combine Brussels sprouts, bacon and brown sugar in glass baking dish.

3. Roast 25 to 30 minutes or until golden brown, stirring once. Season with salt and pepper.

Sweet Spiced Tarragon Roast Turkey

Makes: 6 servingsTotal Time: < 3 hours

Ingredients

• Nonstick cooking spray

• 1 tablespoon dried tarragon

• 1 teaspoon ground cumin

• ½ teaspoon ground allspice

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground red pepper

• 1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen

• 2 tablespoons canola or corn oil

Directions

1. Preheat oven to 325°F. Coat shallow roasting pan and rack with cooking spray.

2. Combine tarragon, cumin, allspice, cinnamon, ginger, salt, black pepper and ground redpepper in small bowl; mix well.

3. Remove neck and giblets from body and neck cavities of turkey; refrigerate for anotheruse or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back tohold neck skin in place against back of turkey. Return legs to tucked position, ifuntucked.

4. Brush turkey with oil; rub with spice mixture. Place on prepared rack in roasting pan,breast side up.

5. Roast 1¾ to 2 hours. Loosely cover breast and tops of drumsticks with foil to prevent overcooking. Continue roasting 1 to 2 hours or until meat thermometer reaches 180°F when inserted into deepest part of breast not touching bone.

6. Remove from oven; let stand 15 minutes before carving

Honey Balsamic Glazed Turkey

Makes: 12 servings

Prep Time: 10 minutes

Total Time: 3+ hours

Ingredients

• ½ cup honey

• ½ cup balsamic vinegar

• 2 tablespoons ketchup

• 1 tablespoon finely chopped fresh rosemary

• ⅛ teaspoon salt• ⅛ teaspoon black pepper

• 1 (12- to 14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen

Directions

1. Combine honey and vinegar in small saucepan. Heat over medium heat to boiling.Reduce heat to simmer. Cook 5 minutes, stirring frequently. Stir in ketchup, rosemary,salt and pepper. Simmer 2 minutes longer, stirring frequently. Cool to room temperature.

2. Preheat oven to 325°F.3. Remove neck and giblets from body and neck cavities of turkey; refrigerate for anotheruse or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back tohold neck skin in place against back of turkey. Return legs to tucked position, ifuntucked. Place turkey, breast side up, on flat rack in shallow roasting pan.4. Roast turkey 2 hours. Brush with some of the glaze. Loosely cover breast and tops ofdrumsticks with foil to prevent overcooking and glaze from darkening too much. Brushwith additional glaze after 30 minutes.

5. Continue roasting turkey about 1 hour or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. Remove turkey from oven. Brush with additional glaze. Let stand 15 minutes before carving.