Usually what works for me is flowers, dinner at a nice restaraunt, a little bit of wine and a moon-lit walk...

Oh. Never mind.

ewww.

Take 1 chicken. Debone it.
Take 1 duck. Debone that.

Fill the chicken up with sausage, garlic, onions and celery and such. Now take that chicken and shove it in the duck. Take that and shove it all in the turkey. Any space in between, stuff it full of sausage, garlic, onions and celery and such.

Ken, doesn't your recipe have some bread in it??

I love my meat but when it comes to stuffing I'm all about the CARBS.

Have I not covered the TurDuckHen, and the James Beard Sausage & Cornbread dressing? Dressing, NOT stuffing, stuffing is gross and unsanitary, and an invitation to food poisoning.

OK, here's James Beard, from memory:

3 cups white bread cubed
4 cups corn bread cubed (make it today for manana)
1 lb sausage
4 stalks celery with leaves (chopped)
2 medium onions (chopped)
1/2 cup parsley finely chopped
2 eggs hardboiled and chopped
sage
rosemary
thyme
salt 1 & 1/2 tspns
fresh ground pepper 1 tspn
1/2 cup chicken stock

Half cook the sausage in a saute pan, remove to bowl, and add half a stick of butter to the remaining fat. Add celary & onion to the saute pan, and sweat to soften. Mix all in a large mixing bowl, then add to a casserole, and heat in a 350 degree oven for thirty minutes. Remove the lid for the last ten minutes to crust the top. Serves 4-6.

I have a great one (better with duck than turkey), but it has sausage in it. That's out, yes?

Tyler Florence has a great recipe.

White Castle Turkey Stuffing
Ingredients:

• 10 White Castle hamburgers, no pickles
• 1 1/2 tsp. ground sage
• 1 1/2 cups celery, diced
• 3/4 tsp. coarse ground black pepper
• 1 1/4 tsp. ground thyme
• 1/4 cup chicken broth

Directions:

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Stuff cavity of turkey just before roasting. Recipe makes about 9 cups (enough for a 10 to 12 pound turkey) Note: Allow one (1) hamburger for each pound of turkey, which is the equivalent of 3/4 cup of stuffing per pound.

(To bake outside of the bird, place in a 2 1/2 quart casserole dish, and bake for 1 hour at 350 degrees F.)

Strange as all of this sounds, this makes the best stuffing you will ever eat. And it just oooooooooooooooooozes White Trash too.

What could be better?

Oh that White Castle stuffing is hilarious -- and I'm sure delicious. :)

Hope you all have a wonderful Thanksgiving.

Fucking Rad, I KNEW it was you. Still it's basically the Beard recipe, except you have to stand in line after the bars close to get the sliders.

including the fingers of the White Castle workers left behind while slicing the sliders is optional!