Easy Oyster Stuffing

1 (14 oz) bag of premade stuffing mix. 1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups chicken broth (out of a can is fine and easy)
1 pint oysters, chopped

1.  Brown onion and celery in the butter. Add chopped oysters and the liquid from them if desired.

2.  Heat chicken broth until boiling and remove from heat.

3.  Add stuffing mix. Toss lightly with a fork until moist throughout. Stuff turkey lightly until cavity is filled, do not pack. Any remainder can be placed in a small foil pouch and baked beside the turkey in the roasting pan.

********** For food safety reasons, we recommend that stuffing be cooked alongside turkey rather than stuffing.

Sausage Apple Pecan Stuffing

1 lb. mild pork sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson's canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste

1.  Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.

2.  In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the desired stuffing consistency.

3.  Taste and adjust seasoning by adding salt and pepper to taste.

4.  Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.