With our debate out of the way and the verdict being that most of us cook our stuffing out of the bird with a small exception who still cook it inside the turkey it's time to share our tips and recipes. I for one am especially interested to learn about KY's Muffin Stuffin recipe and technique. Please give a name to your dish, if you don't have one make it up. /img/vbsmilies/smilies/chef.gif Here is my contribution. Growing up we substituted rice instead of bread in this recipe. Nowadays anything goes and I've had particular success using a rosemary focaccia. I've always been a stickler that stuffing be cooked in a glass pyrex casserole dish, don't ask me why there is no reason except that I like how it looks. I'm not giving measurements, I don't use any. Koukouvagia's Thanksgiving Stuffing - pork sausage - chicken livers - onion - celery - roasted chestnuts - safe - fennel - salt/pepper - chicken or turkey stock - bread in any form or rice 1. Dice the chicken livers, dust in flour and fry. Set aside. 2. Brown the sausage in the same pan on all sides until thoroughly cooked. Set aside. 3. In the same pan sweat the onions and celery and add the fennel and sage. 4. Throw in all the other ingredients and transfer to your baking dish. 5. Bake until it's done.