[trisham]

We use Bell’s, too! As much as can be is stuffed into the bird, with leftovers wrapped in aluminum foil or put in a casserole dish. The stuffing cooked in the bird always tastes better, imho. I’ve never had bread sauce.

[trisham]

Today, many Americans delight in giving regional produce, recipes and seasonings a place on the Thanksgiving table. In New Mexico, chiles and other southwestern flavors are used in stuffing, while on the Chesapeake Bay, the local favorite, crab, often shows up as a holiday appetizer or as an ingredient in dressing.

In Minnesota, the turkey might be stuffed with wild rice, and in Washington State, locally grown hazelnuts are featured in stuffing and desserts. In Indiana, persimmon puddings are a favorite Thanksgiving dessert, and in Key West, key lime pie joins pumpkin pie on the holiday table. Some specialties have even become ubiquitous regional additions to local Thanksgiving menus; in Baltimore, for instance, it is common to find sauerkraut alongside the Thanksgiving turkey.

Source: plimoth.org

The stuffing pictured above is a favourite of our friends in New Orleans,
and features cornbread and oysters!

[miss marmelstein]

Bread sauce is white, fresh bread crumbs, moistened with cream and flavored with bay, nutmeg and onion. I had it in Cambridge, England at a college about a decade ago and still remember that it was delicious. Nigella Lawson says it must be served with turkey.