Depends. For Thanksgiving, I use a combination of cornbread and white bread for a traditional sage dressing. I'm southern, so of course, it's Martha White! Tend not to mess with the Turkey Day stuff.

For Christmas, I use Ina Garten's turkey breast roulade. It has figs and cranberries and Calvados...

https://www.foodnetwork.com/recipes/ina-garten/roasted-turkey-roulade-recipe-1957892#

And it's a never fail, always a special meal. So what are you after?

I use Cajun seasoning and lots of sage, but I would use cornbread instead of potatoes. I also use my own chocolate Habanero sauce, but I am getting close to running out of that, and I don't have a new Habanero crop this year👿

I sometimes make stuffing with grits instead of cornbread, which is quicker and easier. I still add wheat bread cubes to it, however.

My go-to is to make my dressing in the slow cooker. I haven't stuffed a bird in years. It's delicious and a real hit with the family when we all had Christmas together.

I also made this one year for hubby and I for a change. It makes a lot, and was also good. Butternut squash, brussels sprouts and bread, roasted.

Roasted Butternut Squash and Brussels Sprouts dressing

Jasdip, that sounds very good. I'd skip the Brussels Sprouts and probably replace with Cauliflower. Brussels Sprouts are not an option here. Not like any other dressing / stuffing I have ever made.

I use pepperidge farm stuffing with lots of sauteed onion and celery in sausage drippings, crumbled sausage, chestnuts, pecans, lots of butter and chicken stock, everybody loves it.

I just read the other two dressing/stuffing threads before this one, and I was starting to think I was the only person around who puts potatoes in the dressing. I'm guessing it's a regional thing. I mix crumbled sausage with chopped (semi-mashed) potato, onion, garlic and celery sauteed in butter; seasoning usually includes sage, savory, thyme and a bit of celery seed, mixed with dried bread crumbs.

I've posted mine so many times that no one cares, 😂

I can easily prep while at the chore for various dietary issues...three dressings if needed....gluten, whatever. Vegan, yadayada.

Three small casseroles no problem. One with veg stock, one with no gluten, ...

The yummy freedom people get the best combo. Those without a dietary issue.

Wild rice, mushroom, lamb sausage, various breads from our homemade freezer. Our bone stock, ...leek, celery, shallot, parsley. Garden sage.

That bottom one looks delicious, Sleevendog!

My body cavity stuffing is the standard butter, bread cubes, celery, onion (I use spring onions now due to DH's FODMAP issues), herbs, eggs and every other year pecans (I like them, DH doesn't), but i make my MIL's stuffing which is really a forcemeat for the neck cavity.

Note, these measurements are by weight.

4 oz ham, diced

8 oz sausage meat

2-3 oz dried breadcrumbs

chopped parsley

1 egg

2 oz white raisins (I use craisins)

1 apple, peeled and diced

1 onion, peeled and diced

Mix it all together and stuff the neck cavity, easing any extra under the breast skin. The fat from the sausage meat naturally bastes the breast. Serve a slice with the turkey.

This is delicious on its own or added to a leftover turkey sandwich. I usually make a double batch :-)