Thanksgiving stuffing is a savoury bake of bread, herbs, onion, celery and often sausage — rich, herby and deeply savoury. The herbs, richness and any sausage pair best with fruit-forward, medium-bodied reds and textured whites whose acidity cuts the richness and savoury character echoes the herbs. A light red like Pinot Noir suits a sausage stuffing, while a textured white works with a herb-and-bread version. The wine should be savoury and fresh; matching the herbs and richness, with bright acidity, makes a fruit-forward red or textured white the natural match.
Our sommelier's picks
Save to PinterestLight, fresh red
14–16°C (57–61°F)Pinot Noir · Oregon
Pinot's red fruit and earthiness flatter the herbs and any sausage in the stuffing.
Oregon and Chile offer value Pinot.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Cru Beaujolais's fruit and freshness refresh against the rich, herby bake.
Cru Beaujolais is great value.
Textured white
11–13°C (52–55°F)Chardonnay · California
A balanced Chardonnay matches a bread-and-herb stuffing while keeping fresh acidity.
Mid-priced California is reliable.
Savoury Rhône red
15–17°C (59–63°F)Grenache · Southern Rhône, France
Grenache's warm fruit and garrigue spice echo the sage and thyme.
Côtes du Rhône is reliable.
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Questions about pairing Thanksgiving Stuffing
What wine pairs with Thanksgiving stuffing?
Fruit-forward, medium-bodied reds like Pinot Noir, or a textured white — their acidity cuts the richness and savoury character echoes the herbs and sausage.
Does a sausage stuffing change the pairing?
Yes — a sausage stuffing suits a light red like Pinot Noir, while a bread-and-herb version pairs well with a textured white.
What works for the whole Thanksgiving table?
Pinot Noir or cru Beaujolais bridge the stuffing, turkey and sides with their fruit and acidity.