Any one have some good recipes for these two?

I make this every year.

Roasted poblano and cornbread stuffing

Lots of good info in here.

https://www.seriouseats.com/food-lab-thanksgiving-survival-guide

Some of the Bon Appetit recipes are hit or miss but this one is a big hit. Simple and delicious.

https://www.bonappetit.com/recipe/simple-is-best-dressing/amp

I like a thinner gravy with turkey. Roast the bones and sautee the giblets, throw them in a large sauce pan with onions, onion skins, carrots, garlic, celery, peppercorns, and some herbs. cover with water, reduce, add more water, reduce to desired thickness. strain.

investorAg83 said:

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Some of the Bon Appetit recipes are hit or miss but this one is a big hit. Simple and delicious.

https://www.bonappetit.com/recipe/simple-is-best-dressing/amp

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This one is also pretty good. Been making it for a few years. Good if you want your dressing dressed up a bit
https://www.bonappetit.com/recipe/cornbread-stuffing-with-sausage-and-collard-greens

Alton Brown giblets gravy is a staple for me. I'm not a gravy expert but since I spatchcock on BGE not many other options. I have made this one for 3-4 years now.

I do something along similar lines. I spatchcock a turkey but like a traditional gravy.

I use Chef John's make ahead gravy for both a gravy and a stock for my cornbread dressing.

I make much more than what the recipe call for. I use 4 wings, more veggies and also a pack of necks. I will use the backbone of the turkey and giblets if I am prepared the day before.

https://www.allrecipes.com/recipe/230049/chef-johns-make-ahead-turkey-gravy/

So I take the neck, giblets, heart and liver and cook them in chicken broth with salt, poultry seasoning diced onions, celery and garlic until everything is soft. I remove the meat from the neck and dice all of the rest of the meat, and return it to the broth. This can be done the night before and refrigerated.

The next day I warm it up. Then I use 1-3 bags of Pepperidge Farm stuffing mix. I add an egg per bag, then mix, using the stuff I made the night before according to the directions for liquid on the bag. I mix, by hand, until it's all nice and combined.

It goest straight into the turkey.

The remaining liquid, meat and veggies become gravy, with a little flour added (mix it in cold water first to prevent lumps) to thicken.