This Sweet Potato Sausage Stuffing from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook is pretty incredible in that it combines three Thanksgiving sides into one—cornbread stuffing plus sausage stuffing plus mashed sweet potatoes. The combo is a savory-sweet-meaty-bready Thanksgiving explosion, ideal for stuffing the bird or as a dressing, cooked on its own. More

Having subscribed to Alton Brown's anti-stuffing school of thought for a long time, this was my first experience with stuffing actually cooking inside the turkey. Once the turkey was brought up to the safe temperature of 170°F, I took it out of the oven and nibbled on a few preliminary bites. How different is true stuffing? The cooking turkey juices had seeped inside, making for a bready mix that was much moister, meatier, and deeply flavored than usual. It made me fully appreciate why so many folks swear by the stuffed bird; it really does taste better. More

My goal for this bread was for it to have three different uses. First, it could be the base for a stuffing. Second, because it tastes like Thanksgiving, it would make a great sandwich bread for the day-after turkey sandwiches. And last, the bread would make great croutons for salads. More

Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner. You just know this one's going to be good! More

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season. [Photographs: Josh Bousel] Alton Brown may be against stuffing a turkey, but stuffing a pork chop, now... More

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Who knew stuffing could be healthy? Take it away, Kristen! [Photograph: Kristen Swensson] There are certain times in... More

Unfortunately stuffing isn't that photogenic. [Photographs: Erin Zimmer]... More

- Makes: About 6 cups (enough for a 12-pound bird) - Time: 20 minutes, plus time to bake This classic dressing is based on a wonderful recipe by James Beard; it's amazing with butter, but check out the variations if... More

Photograph from brooklyn on Flickr It's the day after Thanksgiving, but the holiday isn't over yet. Surely you didn't forget about that pile of leftovers in your fridge. You know, the one with all the turkey. And mashed potatoes. And... More