There are so many recipes out there for stuffing, but I'm not sure which one to try for Thursday. Does anyone have a really good one that they've tried and are willing to share? Thanks!! 

This one is to die for!!!

Guy Fieri's Pepperoni Stuffing
8-10 servings

INGREDIENTS
1 1/2 cups (4 ounces) pepperoni, sliced
1 cup yellow onions, diced
1 cup red bell pepper, diced
1/4 cup pepperoncini, chopped
1 cup celery, diced
3 tablespoons garlic, minced
1/2 cup sun-dried tomatoes, diced
8 cups Foccacia bread, cut into 1/2-inch cubes and dried out
1/2 cup parsley, chopped
1 cup green onions, sliced
1 teaspoon pepper, fresh cracked
1 teaspoon paprika
3 eggs
3 to 4 cups chicken stock, low sodium (as much as needed)
1/2 cup parmesan cheese

PREPARATION
Preheat oven to 350F.
In a medium saut pan over medium to high heat, add pepperoni and cook until crispy. Remove and drain on paper towels. When cool, crumble pepperoni and set aside 3/4 for tossing in stuffing, reserving 1/4 for garnish.
To the remaining grease in the pan, add yellow onions, peppers, celery, garlic and sun-dried tomatoes, and saut until onions are translucent. Remove and let cool.
In a small bowl, whisk together the eggs, pepper and paprika. Place foccacia cubes, parsley and green onions in a large mixing bowl and pour egg mixture over everything. Add sauted vegetables and crumbled pepperoni, and mix all ingredients thoroughly. Slowly add chicken stock, tossing everything so it's absorbed evenly.
Lightly butter a 13 x 9" pan and add the stuffing. Cover with aluminum foil and bake for 35 minutes, then remove foil and bake for another 15 minutes to brown the top.
When finished baking, garnish with parmesan cheese and reserved pepperoni crumbles. 

Google search for Paula Deen's recipe(s). 

There is no way I want Pepperoni in my stuffing. Yuck............... 

Pepperidge Farms stuffing mix, package directions. No giblets, Baked in a Pyrex dish, served a little dry, with gravy.

My favorite. 

Bread crumbs
Eggs
Celery
Sage sausage
onions
sage
salt
pepper
chicken stock

cook sausage and onions together
mix it all together and wet down with broth
add giblets if you want, i don't.

Montana farm recipe. sorry, don't have measurements cuz it varies with turkey size. 

Mine goes like this...the order is how I get around to it..the end result is the same...
This is health food for the calorie conscience. This dish contains NO calories cuz you dont count them during thanksgiving. If you change this up and use salt free of fat free anything...dont even bother. Just eat a block of turkey flavored Tofu...

It starts off like this....

A couple of big ol Texas vidalia onion chopped up (outside so I dont cry as much)

half a celery chopped up, include the leafy parts

a couple of big ol bell pepper chopped up

4-8 smushed up cloves garlic

couple of stick of butter in a big cast iron pot, now put all this in there and sweat em till the edges of the onion just start to brown.

I use this same pan I made the buttermilk cornbread in....



and add all the cornbread busted up, the walmart dollar french bread thats now a week old and hard as a friggin rock. Use stale NOT fresh....bust all this up in chunks, i just use my hands.

I usually fry two turkeys, I take out all the giblets and cook em up with a roll of owens sausage and brown all this up...Strain when done, and put the fat on the dogs food. They like it...

Now I chop up a whole parsley, 4-5 bunches of green onions, break half dozen eggs stir em up real good, I usually give em several shots of hot sauce, Louisiana brand of course....

A couple of whole containers of chicken broth

about a tablespoon of fresh black pepper and a teaspoon of white pepper, and about a cup of fresh parmason chese....
not that powdered crap, grate it fresh.

Now in a HUGE stainless steel bowl I have I mix up all this stuff by hand. Its gonna be on the runny side. This is fine....when you bake it, it firms up nicely.... Now put in the oven at 350 and bake till the toothpick comes out dry, 40 min or so depending on your container size. I use 2 large stainless steel baking pans about 16 x 20...




FYI, for the cornbread, do it right..
afterall --its half the dressin...

3 3/4 cups all-purpose flour
4 cups coarse yellow cornmeal
3/4 cup light brown sugar
3 tablespoon baking powder
3 teaspoon salt
1 cup butter, melted
6 large eggs
3 cups buttermilk

I have a big 24 inch cast iron skillet I pour the batter in. Bake @ 375 till toothpick comes out dry, and top is golden brown. Sometimes I just eat this for breakfast with a little bit of honey.... 

Ray! OMG that must be the best dressing EVER! I care not if we have turkey as long as there is dressing. Have you considered making and selling? You'd be a rich, rich man. 

Ray loves to cook!

Sounds good, but you lost me at "cornbread." 

There is no way I want Pepperoni in my stuffing. Yuck...............

I thought the same until I tried it, it is the BEST!! 

Sounds good, but you lost me at "cornbread."

LOL Dorothy. It's a southern thang!

Ain't no way I would ever eat dressing/stuffing that wasn't made with cornbread.