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Turkey Country Stuffing 

2 loaves oven-dried white bread (recommended: Pepperidge Farm) 
2 cups cooked white rice 
1 sleeve crushed saltines 
1 pound bulk breakfast sausage 
2 cups chopped celery 
1 large onion, chopped 
7 cups chicken stock 
Salt and freshly ground black pepper 
1 teaspoon dried sage leaves 
1 tablespoon poultry seasoning 
3 eggs, beaten 
1/4 stick butter, melted 
Mushroom Giblet Gravy,recipe follow..

How to cook:

• Preheat oven to 350 degrees F. 
  Crumble oven-dried bread into a large bowl. Add rice and saltines. 
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. 
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy

4 cups turkey or chicken stock 
Giblets from 1 turkey 
2 chicken bouillon cubes 
2 tablespoons reserved stuffing mixture 
3 tablespoons cornstarch 
1/3 cup cold water 
2 pints button mushrooms, sliced 
3 tablespoons butter 
1 hard boiled egg, sliced 
Salt and freshly ground black pepper 
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. 
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. 
Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste

 Turkey Sausage and Chestnut Stuffing 

1 medium green apple, cored and diced into 1-inch cubes 
1 medium red apple, cored and diced into 1-inch cubes 
1 medium onion, diced into 1/2-inch cubes 
2 tablespoons extra-virgin olive oil 
1 tablespoon unsalted butter, plus 2 tablespoons cubed 
1/4 cup dry white wine 
1 (6-ounce) bag dried cranberries 
1/2 tablespoon salt 
1 teaspoon freshly ground black pepper 
1 pound sweet Italian turkey sausage, meat removed from casing 
8 ounce jar steamed whole chestnuts, roughly chopped 
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes 
Pinch red pepper flakes 
1 cup canned chicken stock 
1 cup freshly grated Parmesan

How to cook:

• Preheat oven to 400 degrees F. 
  In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool. 
• In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. 
• In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients. 
• Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour. 

Turkey Cornbread Stuffing 

Cornbread, recipe follows 
7 slices oven-dried white bread 
1 sleeve saltine crackers 
8 tablespoons butter 
2 cups celery, chopped 
1 large onion, chopped 
7 cups chicken stock 
1 teaspoon salt 
Freshly ground black pepper 
1 teaspoon sage (optional) 
1 tablespoon poultry seasoning (optional) 
5 eggs, beaten

How to cook:

• Preheat oven to 350 degrees F. 
  In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. 
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. 
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.
• Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. 
• Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. 
• Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. 
• Serve with turkey as a side dish.

Cornbread: 
1 cup self-rising cornmeal 
1/2 cup self-rising flour 
3/4 cup buttermilk 
2 eggs 
2 tablespoons vegetable oil

• Preheat oven to 350 degrees F. 
• Combine all ingredients and mix well. Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes. Remove from oven and let cool. 
• To serve, cut into desired squares and serve with butter. 

Caramel Onion and Cornbread Stuffing

2 tablespoons butter 
2 onions, chopped 
6 large cornmeal muffins, cubed 
Handful fresh sage leaves, chopped 
1 egg 
1/4 cup heavy cream 
1/4 cup chicken stock 
Salt and freshly ground black pepper

How to cook:

• Preheat the oven to 375 degrees F. 
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.
• Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.
• In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. 
• In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey.
• You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Sage, Onion & Apple Stuffing

4 cups cubed whole-wheat bread (6 slices bread)
4 cups cubed white sandwich bread (6 slices bread)
Giblets from 1 turkey (liver discarded) 
1 cup water
1 1/2 teaspoons canola oil
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored and chopped
4 teaspoons chopped fresh sage or 1 1/2 teaspoons rubbed dried sage 
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/2 cup chopped fresh or frozen cranberries
1/2-1 cup reduced-sodium chicken broth
Salt & freshly ground pepper to taste

How to cook:

• Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
• Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, 
  until softened, about 5 to 7 minutes. 
• Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. 
• Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. 
• Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. 
• Drizzle 1/2 cup broth over the bread mixture and toss until evenly moistened.
• Add the remaining 1/2 cup broth if cooking in a casserole dish. Season with salt and pepper.
• Carefully lower the turkey into the hot oil and cook for 3 1/2 minutes per pound. Make sure the oil doesn't boil over. 

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