The different styles of Thanksgiving stuffing have a European origin.
Bread and Rice Stuffing
Most people who originate from Great Britain and parts of northern Europe use bread cubes in various fashion in their stuffing. People from southern Europe, who saw turkey stuffing as just another variation of their dish pilaf, use rice in their stuffing. The only point they all agree on is where to put the stuffing once it's been made.
Usually, the main cavity is filled and trussed, and the cavity behind the neck is covered with extra skin and filled. Recently, some cooks have begun making turkey stuffing on top of the stove and filling the turkey with whole apples and onions.
The origin of stuffing was the need to absorb the turkey's juices while it cooked. Breadcrumbs and rice are great absorbers of liquid, but apples and onions not only imbue the bird with their wonderful flavors but also make it more tender in the process.
The method of making giblet stuffing in the northern European style is to mix the liver, heart, and gizzard of the turkey with bread crumbs. The southern European style is to cut the turkey's organs into tiny pieces and add ground chuck or ground round to the semi-cooked pilaf.
Those who use the turkey organs with fine bread crumbs use pork sausage as the other meat. The mixture is prepared in a large bowl and the sausage is broken up into small pieces before adding the breadcrumbs. Once the stuffing is mixed, it is put into the main cavity of the bird and packed to keep out any air holes.
Boiled chestnuts that have been peeled and diced are one addition to turkey stuffing that will leave everyone satisfied. Pine nuts are another possible addition.
Don't forget that in stuffing, the choice of herbs or spices can add or detract from your treat. Most people stick with salt and pepper. Some experiment with minced rosemary leaves. The turkey is a game bird, so spices should be used with caution.