Just in time for Thanksgiving, we found a few side dish recipes and tips from local grocery stores and restaurants. Click here to view all the Thanksgiving All-Stars.

Katie Kautz, owner of Katie's Kitchen, says her family's stuffing contains celery, white bread, sage and pork sausage, which is also her great tip

"When we make stuffing we use pork sausage and it helps keep the stuffing moist," Kautz says.

For a variation on the classic, try the baked chestnut and ham dressing from Shop'n Save.

Baked Chestnut and Ham Dressing

Preparation time is 20 minutes, cooking time is 55 minutes, serves 8 to 10.

Ingredients:

1 1/4 lb. French bread.

Two tablespoons of unsalted butter.

Two cups of diced yellow onion.

1/2 lb. ham, coarsely chopped with fat trimmed (Amish Valley Spiral Hald Ham $1.99 per lb. at Joe Caputo & Sons in Des Plaines)

1 1/2 cups of diced celery.

One cup red bell pepper, seeded, diced.

Two tablespoons of dried sage, crushed.

Two cups of chicken broth (Swanson Chicken Broth 67 cents at Jewel-Osco in Des Plaines).

1 lb. chestnuts, peeled and chopped

3 1/2 tablespoons of fresh parsley, chopped.

One pinch salt and freshly cracked black pepper.

Related: Orange and Cranberry Relish.

Directions:

1. Slice or tear the bread, including the crusts, into small pieces the night before. Place in a food processor fitted with the metal blade and process to form coarse crumbs, about 12 cups. Spread out the crumbs on large baking sheets or newspapers to dry overnight.

2. Preheat an oven to 375 degrees. Butter a three-quart baking dish.

3. In a large sauté pan or frying pan over medium heat, melt the butter. Add the onion and cook gently, stirring occasionally, until translucent, two to three minutes. Add the ham, celery, bell pepper and sage, and mix well. Cook the mixture for another two minutes and then set it aside.

3. Place the breadcrumbs in a large bowl. While rapidly tossing and stirring the crumbs, gradually add the stock; the crumbs should be evenly moistened. Add the sautéed vegetables, chestnuts and parsley.

Add and salt and pepper to taste, and remember the stock may have already been seasoned and ham is salty. Mix and toss until well blended.

4. Spoon loosely into the prepared baking dish. Place in the oven and bake until golden on top, 40-50 minutes.

Stuffing—First the bird gets stuffed, then we do. Like us on Facebook.