It’s not too early to start thinking about Thanksgiving dinner, so following are some stuffing recipes.

Wild Rice Stuffing

1 (6 oz.) pkg. long grain and wild rice mix

1/4 c. butter

1 c. chopped onion

1 c. chopped celery

1 lb. sausage (mild or hot), cooked and crumbled

1 (6 oz.) box stuffing croutons

1 (2 oz.) can mushroom stems & pieces

2 eggs, beaten

3 c. chicken broth

1/2 c. chopped nuts, toasted

1/4 tsp. seasoned pepper

Poultry seasoning, to taste

Cook sausage, drain and crumble (can omit the butter and cook onion and celery in drippings until tender). Cook rice mix according to package directions and set aside.

Combine sausage, rice and vegetables. Combine all remaining ingredients and place in a 9- by 13- inch baking pan. Bake at 350 degrees for 45 minutes. If drier stuffing is desired, uncover and bake another 10-15 minutes.

Apricot Pecan Stuffing

3-1/2 c. defatted chicken broth

1 c. dried apricots, coarsely chopped

4 Tbls. unsalted butter

1 c. diced onion

1 c. diced celery

2 Granny Smith or other tart apples, cored & cut into 1/2 -inch pieces

1 Tbls. dried thyme

2 tsp. sage

1 tsp. black pepper

1 lb. (about 8 c. ) coarsely ground bread crumbs

1 c. chopped pecans

1 c. dried currant or cranberries

Bring broth to a boil. Add apricots; remove from heat and let sit to for 15 minutes.

Heat butter in a large pan. Add diced onion and celery; cook covered, over low heat for 10 minutes, stirring occasionally.

Add broth, apricots, apple cubes, thyme, sage and pepper. Stir. Transfer to a large bowl.

Gradually add the bread crumbs, folding in gently until the stuffing is moist but not sticky. Mix in the pecans and currants/cranberries.

Bake in a covered casserole dish sprayed with non stick spray in a 350 degree oven for 20-25 minutes. If a drier stuffing is preferred uncover and bake for an additional 10-15 minutes.

Turkey Stuffing

1-1/2lb. ground pork

1 lb. ground veal

1 tube sage flavored pork sausage (small size)

Mix all the meat ingredients to blend.

Chop the following fine:

1 c. celery

2 medium tart apples peeled

1 large or 2 medium yellow onions

Add to meat mixture and combine well.

Mix together and add to meat & veggie mixture. Mix well:

2 eggs

1 tsp. salt

1/2 tsp. pepper

1 tsp. poultry seasoning

1 6 oz. pkg. cornbread stuffing mix

6 slices day old bread, cubed

1/3 c. water or broth

Bake in a covered casserole dish sprayed with non stick spray in a 350 degree oven for 20-25 minutes. If a drier stuffing is preferred uncover and bake for an additional 10-15 minutes.