In California, you might find a stuffing like this one, featuring local sourdough bread and sunny Mediterranean flavors. Double the recipe for birds above 16 pounds. Recipe from Rick Rodgers' 50 Best Stuffings and Dressings.

* Start to finish: 15 minutes. Makes 8 cups.

* What you'll need:

2 tablespoons olive oil

1 large red onion, chopped

2 garlic cloves, minced

10-ounce package frozen artichoke hearts, thawed and coarsely chopped

1/2 cup chopped oil-packed sun-dried tomatoes, drained

1 pound crusty sourdough or other country-style bread, cut into 1/2-inch cubes and dried overnight (about 5 cups)

1/2 cup chopped fresh basil

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes

1/2 cup dry vermouth or white wine

2 large eggs, beaten

1/2 to 1 cup turkey or chicken broth, as needed

Salt, to taste

* How to do it:

In a large skillet over medium, heat the oil. Add the onion and saute until lightly browned, about 6 minutes. Stir in the garlic and cook for 1 minute. Stir in the artichoke hearts and sun-dried tomatoes, then cook until heated through, about 2 minutes.

Transfer the vegetables and any liquid in the skillet to a large bowl. Add the bread cubes, basil, Parmesan cheese and pepper flakes. Gradually stir in the wine, eggs and 1/2 cup of the broth. Season with salt.

The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through.