TURKEY STUFFING
Makes 12 servings

1/4 pound butter
1 cup chopped onion
1--1/2 cups chopped celery
9 cups soft bread cubes
1/2 teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.

In a sauté pan, cook onion and celery in butter until soft.

In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

VEGETARIAN STUFFING
Makes 6 servings

1 loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples, optional

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

PORTABELLA MUSHROOM DRESSING
Makes 8 servings

4 stalks celery
1 onion, chopped
2 large Portobello mushrooms, sliced
3 ****ake mushrooms, sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix
3 (14.5 ounce) cans chicken broth

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.

In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.

Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

POTATO SAUSAGE STUFFING
Makes 12 servings

1 pound lean pork sausage
2 potatoes, peeled and diced
1-1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Sauté over medium high heat until sausage is crumbled and evenly cooked.

Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.

Bake stuffing in a covered casserole dish for 40 to 50 minutes.

WHITE POTATO DRESSING
Makes 12 + servings

10 pounds white potatoes, peeled and quartered
1 pound spicy Italian sausage, casing removed
1 red bell pepper, chopped
1 onion, chopped
2 (8 ounce) cans tomato sauce
1/2 pound raisins
1 pinch dried sage
1 pinch garlic powder
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12 inch baking dishes.

Place sausage in a large, deep skillet. Crumble and cook over medium high heat. Add bell pepper and onion to sausage and cook until sausage is evenly brown.

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.

Mash potatoes until smooth and add to sausage mixture. Stir in tomato sauce, raisins, sage, garlic powder, salt and pepper.

Pour into baking dishes and bake for 25 to 35 minutes.