Let me start first by clearing up a debate between the terms dressing and stuffing. Stuffing is made inside the turkey and dressing is made outside the turkey. Now that that debate is settled, here's a simple way to make dressing that tastes just like it was stuffed in the bird.

The best part of stuffing is that when you stuff it inside, it soaks up all the wonderful flavors from the turkey and therefore tastes great. Unfortunately, there are two main downsides to making stuffing: (1) You can only stuff so much stuffing inside the turkey and (2) you have to make sure your turkey is fully cooked, so the stuffing tends to dry up. These are reasons most Americans resort to making large batches of dressing instead.

But there is a way to make dressing with all the flavors of stuffing. Last Thanksgiving, my mom decided to cook pieces of a small turkey in the trays of dressing to ensure the flavors of the turkey spread through the dressing, and it worked wonderfully.

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My mom always makes her dressing with day old bread mixed with lots of butter, onions, celery, bacon, chicken broth, eggs, salt and pepper and fresh herbs.

Meanwhile, she precooks the turkey wings and legs about halfway. Once everything is mixed together and the turkey is halfway done, she places the dressing in a buttered Pyrex dish and tops with turkey wings, turkey legs and the juice from the turkey itself. Before you do this, though, make sure the turkey is fully cooked. This should take about 30 minutes, or until the internal temperature is 165 degrees.

You can cut the wings and legs from the turkey you are using and just serve roasted turkey breast at Thanksgiving, or buy a package of turkey wings or legs just as you would for chicken if you want to serve a full, not-yet-carved turkey for Thanksgiving.

This recipe tastes so much better than an ordinary dressing because of all that rich turkey flavor. And you don't have to alter your recipe at all; just add the turkey wings and legs and you'll have one more thing to be thankful for this Thanksgiving.