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"&lt;strong&gt;Whether it's a turkey-filler or served on the side&lt;/strong&gt;, a bready, savory stuffing is a must in every Thanksgiving spread. A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.  Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue. Drying out and toasting the cornbread in the first step guarantees a crisp, flavorful dressing. Use store-bought cornbread to make this ultra flavorful stuffing extra easy. This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor. Swiss chard, olives, raisins, and pine nuts make this dressing irresistible. Crisp around the edges and soft in the center, this side dish will please everyone at the table. The familiar mix of herbs in this dressing offers homey comfort.     Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing.  Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video. Swap in veggie stock and make all your vegetarian relations happy. Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe. If you like stuffing with smoked oysters, you\u2019ll like it even more with tart lemons on top."^^<http://www.w3.org/2001/XMLSchema#string>
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