We all know that Turkey Day isn't ultimately about the bird: it's about the dressing. (BTW the only difference between dressing and stuffing is that stuffing is cooked inside the bird, dressing is cooked separately.) So please do tell about what made your stuffing/dressing great this year.
I'll start with mine: a base of store bought Whole $$ stuffing mix with these additions: parboiled (in chicken stock) white pearl onions, chopped celery, shucked oysters with their liquor, browned linguiça, chicken stock-braised carrot and lots of fresh minced sage. Not only good with my Turkey Day smoked pheasant yesterday, but even better panfried in lots of butter today for lunch.