This dressing is a classic in my family, and you can't mess with it on pain of death. We gather around the kitchen table on Thanksgiving morning to cut up the ingredients and make the stuffing, and we always make extra, since nobody can keep their fingers out of the bowl. It's really a traditional stuffing, so it's key to use good ingredients -- a firm white bread and fresh sage. We usually stuff the turkey with it, which adds additional moisture, but if you're not going to stuff it, add a cup of chicken stock and a jar of oysters in their brine before baking.

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