We have done many Thanksgivings in Utah. Anywhere from 8" of snow to being out in the sun at 65 degrees with a beer. I suppose we need to come up with new methods of cooking a turkey as I believe we have tried most of them. I am still expected to bring several dishes of my special recipe dressing as it seems to be gone at the end of the day. If any is left, I fry it up for breakfast the next morning. A friend with a recently diagnosed cardic conditon knocked on my door, walked in and grabbed a fork and dug in to the pan. He knew it wasn't good for him but he couldn't restrain himself.Really, if you can find the Pepperidge Farm blue bag dressing and follow the directions on the back and add all the things like celery, onions, sausage and chicken stock. You are pretty much there. There are a few other things I will keep to myself. Nothing strange like oysters. I suppose I need to try it with scallops? None of the extra things come from the sea, I just thought that they could be fun in a dressing. I do know my way around a kitchen.