Stuffing or dressing, in the bird or out, cornbread or sourdough, crispy edges or not — no matter what you call the bread-based side dish on your Thanksgiving table or how you prefer to eat it, the holiday wouldn't be complete without it. This year, honor the traditional dish while dressing up your feast with fresh, new flavors by putting a few twists on classic recipes. Read on below for go-to recipe inspiration for stuffings and dressings from Ina Garten, Rachael Ray, Tyler Florence and Giada De Laurentiis, then check out Food Network's Thanksgiving Central for more side dish selections.

Ina sticks to tried-and-true dish in her recipe for Sausage and Herb Stuffing (pictured above), a crowd-pleasing casserole made with the trifecta of classic stuffing ingredients: apples, onions and celery. Follow Ina's recipe and use either white or sourdough bread to form the base of the casserole, then opt for sweet or spicy sausage, depending on your family's tastes. After mixing in the cranberries, plus a splash of chicken stock for moisture, bake the stuffing until it's turned deliciously browned on top.

Boasting all of the flavor of traditional stuffing but wrapped up in an easy-to-eat presentation, Rachael's Apple and Onion Stuffin' Muffins (pictured above) can be on the table in just 40 minutes. She combines store-bought stuffing mix with fresh produce, then scoops up the mixture and bakes it in muffin tins for fuss-free cooking.

If a cornbread stuffing is more your style, look to Tyler's Caramelized Onion and Cornbread Stuffing (pictured above). This simple-to-make side comes together with just a handful of ingredients, including fresh sage, and it's ready to eat in 45 minutes. Follow Tyler's lead and start with already made cornbread muffins to save time in the kitchen.

Giada stays true to her Italian roots with her top-rated Ciabatta Stuffing with Chestnuts and Pancetta (pictured above), featuring crispy pancetta, fresh garlic and rosemary, and nutty Parmesan cheese for rich Italian flavor. Help the bread mixture stay together by mixing in a few beaten eggs before baking the dish.