Stuffing can be contentious. Some don’t care for the texture, which can veer soggy, some don’t really see the point of having it on the table at all, and some simply don’t think of it. But for some, it’s an incredibly important part of the meal, almost as important (if not more so) as the turkey itself.

As such, there is a whole wide world of stuffing and dressing recipes out there, and we’ve gathered a few of the best examples here, just for you. Even renowned stuffing-haters might find one they love.

Pepperidge Farm Herb Seasoned Stuffing With Cherries and Walnuts, above. Cut out a good chunk of work by tweaking a classic standby: premade stuffing. We took the already pretty good Pepperidge Farm version, adjusted the salt levels and amped up the flavor. With this dish already halfway made, you can focus on other parts of the event.



Herbed Challah Stuffing. Thanksgiving pot luck spread for Food section.

Herbed Challah Stuffing. Featuring three ways to customize, based on your dinner guests — with sausage and apples; with mushrooms, celery and onion; or with apples, celery and pecans. It’s a guaranteed crowd-pleaser.



(Jennifer Chase for The Washington Post)

Chinese Sticky Rice Stuffing. If you’ve never really enjoyed bread-based stuffing, then perhaps you’d like this rice version, with shiitake mushrooms, dried shrimp, water chestnuts and dried Chinese sausages. If sticky rice isn’t your thing, a Charleston Rice Dressing using long grain rice might be the one for you.



(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Sheet Pan Stuffing With Chestnuts. This won over even an extremely picky stuffing consumer, thanks in no small part to the ideal blend of textures and sweet and savory mix-ins. It’s got a combination of challah, corn bread, roasted chestnuts, celery, dried cranberries and a large pear, for good measure. See how it all comes together here.



(Deb Lindsey for The Washington Post)

Easy Bread Stuffing, above. Tearing your bread up gives you irregular textures, meaning an ideal mix of crispy and tender bits. This is a great basic recipe for any mix-ins you (or the family) want.



(Deb Lindsey for The Washington Post)

West Coast Oyster Dressing. Olympia oysters from the southern Puget Sound have a sweet, celery-salt flavor that fits right in with this sourdough-based dish. If you can’t find them (we bought ours at Costco), ask your fishmonger for oysters with a similar flavor profile.



(Deb Lindsey for The Washington Post)

Nana’s Andouille and Corn Bread Dressing. Crumbled corn bread adds texture and flavor in this mix, while turkey giblets and andouille sausage build layers of meatiness and spice.



(Jennifer Chase for The Washington Post)

Pennsylvania Dutch-Style Potato Filling. Is it a mashed potato, or is it a dressing? A little of column A and a bit of column B — this recipe has lots of butter, and then even more butter, and runs heavy on the potatoes instead of bread. You might not need mashed potatoes if you make this, unless, that is, you really, really love mashed potatoes.



(Deb Lindsey for The Washington Post)

Grandma Jerry’s Stuffing. This isn’t your ordinary stuffing. This one’s got two types of Italian sausage, a sprinkle of Parmesan and tons of herbs. Grandma isn’t messing around.



(Deb Lindsey for The Washington Post)

Brother Timothy’s Stuffing. Play around with the different types of bread you use in stuffing. This version uses English muffins, whose dense crumb makes for a wonderfully textured dish.

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