In California, you might find a stuffing like this one, featuring local sourdough bread and sunny Mediterranean flavors.
The recipe is from Rick Rodgers' "50 Best Stuffings and Dressings" (Broadway Books, 1997).
Double the recipe for birds weighing more than 16 pounds.
Sourdough Bread Stuffing with Artichokes & Sun-Dried Tomatoes
2 tbsp. olive oil
1 large red onion, chopped
2 garlic cloves, minced
10-oz. pkg. frozen artichoke hearts, thawed and coarsely chopped
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1 lb. 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 tsp. 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
In a large skillet over medium, heat the oil. Add the onion and sauté 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.
Makes 8 cups.