One of my favorite parts of a Thanksgiving dinner is the stuffing, which, since I cook it outside the bird, should technically be called the dressing. The issue with a lot of dressings is the flavor: how do you spice them? Plus, if you need to add liquid, what kind do you use?
Normally, when I make a stuffing, the liquid I add for flavor is some sort of chicken stock or chicken broth. However, for Thanksgiving, one of the things I like to do is substitute some of that liquid, no more than a third, with apple cider. It adds some extra sweetness and flavor reminiscent of autumn in New England, especially autumn near an apple orchard, and I get to drink the spare cider. I do use some oil as part of my liquid for texture purposes, typically a light oil like grapeseed, rapeseed (canola) or extra light olive oil.
The tricky part for many people is the spicing. This is one time when I am willing to take a shortcut and buy a mix of spices colloquially referred to as "poultry seasoning." If you live near a megamart, you will probably find some Bell's poultry seasoning in the spice section. Even in my modern chowhound state I still consider this an acceptable blend, a flavor from my childhood that still works. Right now I have some poultry seasoning from Penzeys in my house, which is a fine blend as well. If you don't have any poultry seasoning in your home but you plan on making a stuffing/dressing, Don't Panic. If you are near a Penzeys outlet, they should be well stocked. Even if you aren't, your local megamart and even some little general markets should have plenty of the Bell's for your needs. One box will handle multiple batches of stuffing unless you're cooking for sixty, in which case you're probably too busy cooking right now to read this.
Have a happy Thanksgiving!
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