Stuffing

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.

Jeanne Thiel Kelley, Bon Appétit contributing editor, says, "My dad makes a great stuffing that has sweet Italian sausage in it. I used to love going with him to get the sausage from Pumas Italian market in Los Angeles. I would pick out a new cookie and come home with a shape of pasta I had never seen before. These days, I don't always get to celebrate Thanksgiving with my parents, so rather than make a wanna-be version of Dad's stuffing, I developed this one, which is pretty darn good."

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

This recipe originally accompanied Roast Turkey with Bourbon Glaze . Here are two southern favorites in one colorful stuffing. Prepare the corn bread one day ahead so that it can dry out overnight. (This lends a nice texture to the stuffing.)

This "stuffing" has a soft, custard-like texture and should not be baked inside a bird.

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.