As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
Being from California, my family has always been big veggie eaters. I wanted to share a little taste of home with my in-laws so I created this dish for Thanksgiving. You don't have to let it sit overnight, but it's a nice make-ahead option and the flavors mesh more that way. —Patricia Broussard, Lafayette, Louisiana
This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.—Tricia Bibb, Hartselle, Alabama
I tried this recipe for Thanksgiving. My husband is a picky eater, but he ate more of the stuffing than the turkey! If you have leftovers, top some with an over-easy egg for breakfast.—Adriana Torres, El Paso, Texas
I first made this recipe on Christmas...the oohs and aahs from my family were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner - it reminds me of my childhood, when Sunday dinners were always special. People would often stop by in the afternoon hoping to be asked to stay for a meal since Mom was such a good cook.
I use spinach and artichoke dip to add creaminess and keep my stuffing from getting dry. Add to that sun-dried tomatoes and basil and this dish takes on a fresh Italian twist. —Sally Sibthorpe, Shelby Township, Michigan
At her home in Carrollton, Missouri, Ruby Harman dresses up stuffing mix with pork sausage and jarred mushrooms to create this in-a-dash dressing. The hearty side dish is terrific with chicken, turkey or pork.