Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. “I’ve made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don’t like stuffing,” says June.
This dressing recipe is so delicious no one will know it's lower in fat. And best of all, it cooks effortlessly in the slow cooker, so the stove and oven are freed up for other dishes! —Raquel Haggard, Edmond, Oklahoma
With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it "Unstuffing" since it bakes separately from the turkey, which I do on the grill.
-Ken Churches, Kailua-Kona, HI
One Thanksgiving, I lost the recipe I planned to use, so I threw this together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
My husband and father go crazy for this dressing. Although leftovers are rare, it freezes quite well. To save time, chop the veggies and prepare the stuffing mix ahead of time.—Bette Votral, Bethlehem, Pennsylvania
Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time.
-Marilyn Clay, Palatine, Illinois
I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.
To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts.
"My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.
This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. —Corinne Portteus, Albuquerque, New Mexico