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For some, it's all about the stuffing, with turkey on the side. These 12 recipes -- cooked inside the bird or out -- explore every variation.
 
Pear, Prosciutto & Hazelnut Stuffing Recipe
Pear, Prosciutto & Hazelnut Stuffing Recipe
Source: © EatingWell Magazine
A high-flavor, lower-fat savory side.
Added: 01/01/2008
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Classic Stuffing with Onions, Celery, and Herbs, with Oyster & Other Variations
Classic Stuffing with Onions, Celery, and Herbs, with Oyster & Other Variations
Source: 50 Best Stuffings
Cook in the bird or in a pan, as a classic or with coastal flair.
Added: 01/01/2008
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Chestnut and Apple Stuffing
Chestnut and Apple Stuffing
Source: © EatingWell Magazine
Bacon and apple cider ensure moistness and great flavor.
Added: 01/01/2008
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Cornbread Stuffing with Country Sausage
Cornbread Stuffing with Country Sausage
Source: Food & Wine
Poblano chiles add a spicy, Southwestern kick.
Added: 01/01/2008
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Wild Rice, Spiced Pecan, Apple & Sourdough Stuffing
Wild Rice, Spiced Pecan, Apple & Sourdough Stuffing
Source: FC - Issue 29
Earthy wild rice and sweet pecans are balanced with tangy sourdough.
Added: 01/01/2008
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Pork, Prune and Chestnut Stuffing
Pork, Prune and Chestnut Stuffing
Source: 50 Best Stuffings
Try a meaty nod to the robust dishes of Spain.
Added: 01/01/2008
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Wild Mushroom Stuffing
Wild Mushroom Stuffing
Source: Food & Wine
A rich dish featuring wine, cream and your favorite wild mushrooms.
Added: 01/01/2008
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Five-Rice Stuffing with Baby Onions and Currants
Five-Rice Stuffing with Baby Onions and Currants
Source: 50 Best Stuffings
A stuffing that's equally good as a casserole.
Added: 01/01/2008
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Sauerkraut and Rye Stuffing
Sauerkraut and Rye Stuffing
Source: FC - Issue 24
Perk up your table with the robust flavor of a mid-Atlantic tradition.
Added: 01/01/2008
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Brown Rice, Basil and Gruyere Garden Stuffing
Brown Rice, Basil and Gruyere Garden Stuffing
Source: 50 Best Stuffings
A stuffing that's equally good as a casserole.
Added: 01/01/2008
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Anadama Bread and Fig Stuffing with Celery and Cracklings
Anadama Bread and Fig Stuffing with Celery and Cracklings
Source: Food & Wine
Added: 01/01/2008
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