If you're thinking of stuffing for the turkey, can I recommend my grandma's recipe for parsley and thyme stuffing (she called it forcemeat). It's absolutely yummy but a bit of a faff to make so I only do it for special roast dinners.
Proportions are (roughly)
4tblsp breadcrumbs
2 tblsp suet
1 tsp dried thyme
1 tblsp finely chopped fresh parsley
1/4 tsp grated lemon rind
1 egg and a little milk
Pinch of nutmeg, salt and pepper
Combine. Multiply by around 5 or 6 to stuff a large bird - but only use 2 or 3 eggs.
Hmm. Can feel a roast dinner coming on next Sunday.