On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
And on my table, the stuffing is always some version of this classic sage and onion mix. No cornbread, oysters, or dried fruit for me. This is Pepperidge-esque, Stovetop-style stuffing — but all homemade and full of toasty flavor from good bread, and savor from turkey stock. This recipe is surprisingly simple; in fact, why not make some tonight? It never hurts to practice your stuffing, whatever you call it.