CORNBREAD SAUSAGE AND JALAPENO DRESSING
Makes 10 servings

12 tablespoons butter
1-1/2 cups chopped onion
2 jalapeno peppers, seeded and minced
1/2 pound spicy Italian sausage, casing removed
3 cups bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups warm chicken stock
1 egg, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.

In a heavy skillet, melt 8 tablespoons butter over low heat. Sauté the onion and peppers until soft.

Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain.

Add the cornbread crumbs, chicken stock, egg, salt and pepper. Mix well and place dressing in pan.

Dot with remaining butter and bake for 45 minutes.

CORNBREAD STUFFING
Makes 6 servings

6 eggs
3 (14.5 ounce) cans chicken broth
1/2 cup butter
1/2 cup chopped green bell pepper
1 onion, chopped
3 stalks celery, chopped
6 cups crumbled cornbread
6 (6 ounce) cans black olives
1 (8 ounce) can water chestnuts, drained and chopped
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1 tablespoon poultry seasoning

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.

In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.

In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.

Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

ROAST TURKEY WITH TASTY CHESTNUT STUFFING
Makes 9 servings

12 pounds whole turkey, neck and giblets reserved
salt to taste
ground black pepper to taste
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste.

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

Remove neck and giblets: use for gravy if desired. Wash turkey with cold water, and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together. Place turkey on a roasting pan.

Roast the turkey, uncovered, for 20 minutes per pound. Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F (80 degrees C). If the turkey gets too dark, place an aluminum foil "tent" over the breast. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

SAUSAGE APPLE AND DRIED CRANBERRY STUFFING
Makes 8 servings

1-1/2 cups cubed whole wheat bread
3-3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2-1/2 teaspoons dried sage
1-1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter

Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.

In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.

Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.