Stuffing

It will take about 45 minutes to peel the pearl onions for this recipe. If you're strapped for time, you can substitute 1 1/2 pounds of thawed frozen pearl onions, which won't need to be blanched.

This dressing is best cooked in a dish of its own, which also allows the top layer of bread to brown to an appealing crisp.

Here's something good for vegetarians, too. Just use vegetable broth instead of chicken broth and bake in a dish.

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

Caramelized pears plus dried apricots, cranberries, and prunes add intense fruit flavor to this stuffing from Rochelle Palermo Torres, a freelance recipe developer and cooking teacher.

Multi-grain breads can vary widely in density. As a result, the 10 cups diced bread called for below may weigh a little more or less than 1 pound. We preferred a light-textured seven-grain bread for this stuffing.

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

Sicilian cooking is hot right now, so we've taken some of its classic, assertive ingredients and put them into a hearty stuffing. It's something new for the turkey. See how to chop peppers .

Active time: 1 hr Start to finish: 2 hr

This easy dressing makes a great side dish for roast chicken or fried pork chops.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.