Whether you put it in the bird or cook it separately, stuffing is a requirement for Thanksgiving dinner. There are many styles of dressing, but this traditional recipe will awe your kids and get your grandparents reminiscing about Thanksgivings past.

Ingredients
turkey innards
1 cup shredded carrot
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1 teaspoon parsley
salt and pepper to taste
1/2 cup sliced almonds
8 cups dry bread cubes
1 can chicken broth

Boil the neck, giblets, heart, etcetera from the cavity of the turkey in a large saucepan in about 2 cups of water. (If you happen to get a liver, don't use it for this recipe.) While this is going on chop onions, celery and carrots and gather the remaining ingredients.

When giblets have cooked through, remove all meat from the saucepan (turn burner down to simmer). Discard the neck, but cut the other items into small pieces. Toss the pieces back into the saucepan along with the diced vegetables. Sprinkle on spices and add bread cubes. The cubes should be wet but not soggy. If you need more broth add from a can of chicken broth. Finally, add the almonds.

If you are stuffing the Turkey, spoon the dressing into the cavity. You will probably have excess. Then simply put the remainder in a covered dish and set aside until about an hour before meal time. Then place in the oven along with the turkey. It will be hot and ready for serving when dinner begins. If you decide not to stuff the turkey, the entire dressing may be cooked in a casserole dish.