I have a different variation each year. Last year was black olives, sundried tomatoes, roasted sweet onions and fresh rosemary with some sort of cubed bread. Gravy was a peppercorn shiraz reduction with turkey drippings, diced sundried tomatoes and a bit of the black olives ground into a tapenade to balance it all out.

This year I'm fancying some sort of multi-layered porchetta stuffing, but that may just turn into a turducken-type nightmare. It all depends on what I end up having time for (& what's on sale) the week before. I'm kind of a last minute cook in the kitchen and tend to stress everyone out because no one really knows what's coming out of the kitchen.