Stuffing

Always cool the stuffing completely before filling the turkey.

Chilies and corn—staples of the southwestern diet—are the hallmarks of this stuffing. Its intense corn flavor comes from a mixture of corn bread, corn chips, corn kernels and cream-style corn. It gets its zip from poblano and jalapeño chilies.

A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Nice with duck, Cornish game hens or the Thanksgiving turkey.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

You will need to bake the Buttermilk Corn Bread and allow it to cool before you begin preparing this stuffing.

This stuffing is based on ingredients prevalent throughout the Midwest. Michigan dried cherries are often used to accent dishes in that state, while prunes, raisins and dried currants are often found in many sweet and savory recipes from Ohio and Indiana. Using only three tablespoons of butter for ten servings makes this dish low in fat, too.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.

The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .

For best results, make this stuffing with day-old Buttermilk Corn Bread.

Here is a colorful dressing that is baked alongside—rather than inside—the turkey.

This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy . Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.