Instructions: Whether its made with cornbread, buttermilk bread, oysters, apples, sausage or bacon, stuffing is one dish most everyone loves getting stuffed on.

Here are some helpful hints from Bon Appetit The Christmas Season by the

Figure on about 1/2 cup of stuffing for each pound of turkey.

Do not mix wet and dry stuffing ingredients until you are ready to stuff the bird. It should be trussed and roasted immediately after stuffing.

Stuffed birds take 20 to 30 minutes longer to cook than unstuffed ones.

For food safety, use an instant-read thermometer to make sure stuffing inside the turkey reaches 165 degrees.

When the bird is done, use a long-handled spoon to remove stuffing to a serving dish; keep warm while you carve turkey.

Leftover stuffing or dressing can be chilled and reheated in a 350-degree oven until hot in center and golden brown on top, 20 to 30 minutes.

To save time, chop stuffing ingredients (onions, celery, etc.) a day in advance, chilling them in separate resealable bags.

Cook bacon or sausage a day in advance, and refrigerate the cooked bacon or sausage separately from the drippings.

Nuts can be toasted, skinned and chopped, then frozen up to two weeks ahead of time.

Bread cubes can be toasted a day in advance. Store in plastic bags at room temperature.

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