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I like stuffing the bird because, in my pseudoscientific experience, it seems to keep the breast from cooking as fast... seems like the bird cooks more evenly when stuffed. But, it's true... when you take it out, let's just say it's not something you'd want to serve to someone with a compromised immune system. So... stuff the bird, and make enough to bake some outside the bird as well. Eat the dressing while the stuffing comes up to the proper temp in the oven. Satisfy both the dressing AND the stuffing (with yummy drippings) devotees.

Welcome back Gator Pam!

I think AB changed his opinion on stuffing. I caught an episode on Sat at the gym (no cable at home) where he was in fact stuffing a turkey with challah stuffing... which was pre-stuffed in a cloth bag.

I like the "in the bird, moister" version of stuffing.
The solution that works best for me is to make my "stuffing" in the crockpot.

Follow nearly any recipe for stuffing/dressing.
Put it in to a lightly greased crockpot.
Cook on High for 45 minutes, then turn to Low.

The "newer" crockpots that cook hotter in temperature will have the stuffing ready to serve after four hours on Low. If you then turn the setting on to Warm and sit at the table a couple of hours later, those who like the part of the stuffing that tends to crisp up outside the bird will have a ring of crispier stuffing next to the wall of the crockpot. Those who prefer the moister stuffing that tends to be typical of being made inside the bird will have the rest.

In my older heirloom crockpots, the stuffing can go as long as seven to eight hours on Low after the first 45 minutes just fine. You have to know your crockpots.

I own five crockpots of varying size, and they get a good work out at the holidays. With the bird for Thanksgiving, and the standing rib roast in December, oven space is at a premium since I do not have double ovens. I use my crockpots for everything, from soup, through sides, to dessert. Having electrical outlets and sturdy tables on the patio to set them up on also frees up counter space.

Consider the crockpot option! You'll never do a holiday meal without again. ;)

Oh...and "hi" everybody.
It's the holidays.
Time to return.
I'll try not to make a name for myself as a spammer again.
*blush*

Congrats to our winner gurizzy, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit'. The recipe is just ho hum but the idea that every person maximizes their stuffing crispy bits due to the muffin tins is amazing.

I could stick my whole face in the pumpkin pie brulee right now.

Honey brined and smoked turkey for me. I live on the seventh floor of an apartment house so I gave my brother a smoker for Christmas last year so he could smoke me some turkey.

The Pioneer Woman's Sweet Potatoes sound very tasty.

I'm in love with pumpkins this season. So naturally I would pick Pumpkin Pie Brulee. I love cracking the sugar on top!

the pumpkin cheesecake, and any combo of dessert and pumpkin

Pumpkin pie brulee - I must try this!!!!

I like the Cook's Illustrated's Roasted Brined Turkey, but I'd substitute a Weber for the oven.