Apple Stuffing
1/4 C. chopped onions
1/4 C. chopped celery
2 T. margarine
4 C. dry bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1 C. diced, unpeeled apples
1/2 tsp. dried sage
Freshly-ground black pepper
1/2 C. chicken broth
Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add broth,
and toss.
Enough for a 10- to 12-pound turkey.

Green Onion And Cornbread Stuffing
1 Can (10-1/2 ounces) condensed French Onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Preheat oven to 350ºF. In 5-quart saucepan combine soup, water, margarine,
celery, onions, and poultry seasoning.
Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole
coated with non-stick vegetable cooking spray.
Bake, covered, at 350ºdegrees F. 45 minutes or until set.

Old Fashioned Bread Stuffing
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 Tablespoon butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
The night before you want to eat the stuffing, break the bread into small
pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit
overnight to dry out. The next day, after you remove the giblets of
turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30
minutes). Remove insides for later use or discard.
Keep water and put aside.
Preheat oven to 350ºF. Chop onion and celery and place into
food processor until minced. Melt 2-3 tablespoons of butter in large
saucepan.
Saute onion and celery until heated through. Do not brown!
(Saute mushrooms also at this time if wanted). Depending on how much
stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage over bread/onion/celery mixture. Then take your reserved water and pour slowly over bread.

The bread will shrink as you do this. Be careful not to pour too much water in.
Mix thoroughly, if you need more liquid, open a can of chicken broth and pour
over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to
ensure the oysters will be cooked through.
Bake in 350ºF oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.Check temperature with meat thermometer for an internal temperature  of  minimum 165ºF