Damn, I'm getting hungry reading all this.
Stuffing! I grew up with Pepperidge Farm stuffing from a bag, but now I prefer wild rice and chestnuts with lots of herbs. YUM
Also, homemade gravy: I put all the giblet and goobly bits in a saucepan with red wine on the back of the stove while the turkey is cooking, and use that as the base for gravy. Just can't go back to store-bought.