Growing up in Louisiana, we never ate stuffing at Thanksgiving or Christmas. Ours was called dressing, and there were two main types: cornbread and rice. For both, you cook ground beef (although I like my cornbread dressing made with ground turkey) with the trinity -chopped and sautéed bell peppers, onions and celery- plus garlic, salt and pepper, and then combine with cooked rice or crumbled cornbread. Stir in some broth, heat until warm through and voila. They are distinctly Southern, and our holiday table wouldn't be complete without either. Another nice aspect of them is that they can be made ahead and frozen. So today I plan to make a rice dressing, the favored one of T and the boys. Pic and recipe later.