Sorry I didn't think of posting this for Thanksgiving (US & Canada)

Basic Coon-ass Meat Dressing/Stuffing mix:
Printer version of this recipe

1/2 lb lean ground pork
1/2 lb lean ground beef
1/2 lb chopped gizzards & such
2 sticks margarine/butter depending on your heart
2 big-ass onions (chopped)
4 or 5 sticks celery (chopped)
couple of cloves of garlic (chopped or mashed)
1 can chicken bullion or something similar
Worcestershire sauce (Lea & Perrins is the only real one)
Zatarain's to taste
(if you don't have it try salt, onion/ garlic/red/black pepper and anything else you like)

Brown the meat in half the butter,
add veggies and the other half of the butter,
Worcestershire, boullion, etc.

Simmer for an hour or so.
Add some rice and scallions, parsley, whatever.
Mix well and cram it in the bird.

Put the overflow in a casserole with whatever oysters you've got laying around the house.

You can substitute a half dozen cups or so of cornbread if you don't have any rice ....but of course that would qualify you as a red-neck as opposed to an honest-to-god coon-ass.....