A combination of apples and sausage lends a nice sweet-savory balance to a simple stuffing enhanced with sage.

This dressing is the perfect accompaniment to roast turkey. Rather than cooking it in the bird, cook it in a baking dish or cast-iron skillet and serve it on the side. Get the recipe for Cornbread Dressing »

This rustic stuffing from Thomas Keller’s Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. Get the recipe for Ciabatta and Sausage Stuffing »

Jalapeños and bacon add a twist to classic cornbread stuffing.

New Mexico and arbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.

This rolled turkey breast cooks in about an hour, making it perfect for last minute Thanksgiving get-togethers. The delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy. Get the recipe for Turkey Breast Roulade with Chestnut Stuffing »

Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.

Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish. Get the recipe for Classic Stuffing »

We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with French bread, smoky cured pork, and oysters.

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Get the recipe for Oaxacan Stuffing »

Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.