Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. —Nancy Zimmerman, Cape May Court House, New Jersey
This old family recipe was brought West by my great-grandmother, who rose in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor.
-Ruth Warner, Grand Junction, Colorado
When our family gathers for Christmas dinner, we'll carve a succulent turkey and savor the stuffing my mother taught me to make. Her version of the Southern favorite gets color and zip from the olives and chilies.
With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.—Ardis Rollefson, Jackson Hole, Wyoming
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.
"For a special-occasion main dish that's perfect for a small family gathering, try this moist tender turkey breast with its unusual dressing," suggests Kathi Graham of Naperville, Illinois. "Lemon and garlic flavor the meat, while raisins and shredded carrot add sweetness and color to the couscous stuffing."