Who's cooking bird this week?

[Fire Me Boy!]

Another tip: I don't ever cook the bird with stuffing in it. I always make some real turkey stock before Thanksgiving and use that to wet the bread cubes. Then, something I just learned, use the trimmed turkey fat from the neck - put it on top of the stuffing when it goes in the oven. The skin will render and you'll get that extra punch in the dressing, plus you'll have some more crispy turkey skin for the chef.