1 15 oz. or 2 7 oz. pkgs. of Arnold stuffing
2 eggs, slightly beaten
4 medium onions, finely chopped (1-1/2 cups)
6 stalks celery, finely chopped (2-1/2 cups)
1 lb. pork sausage, fried and drained
1 can (8 oz.) Ocean Spray jellied cranberry sauce, beaten until thin
1 – 2 cups cranberry juice cocktail

Mix the stuffing mix, cooked sausage, chopped onion, celery, eggs, and cranberry sauce. Add juice a little at a time until entire mixture is dampened, but not mushy. (For less moist stuffing, use less juice.) Stuff 18 – to 20-pound turkey , and cook as directed on turkey package. Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350.

1 lb. country sausage
1 medium chopped onion
3/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon oregano
10 cups dry day-old white bread cubes
2 tablespoons minced fresh or dried parsley
chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as it cooks until all pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley and enough chicken broth to moisten. Mix together gently. Will stuff one 12-14 lb. turkey. Bake excess in ungreased casserole at 350 for 30 minutes.

2 eggs, slightly beaten
1 can cream style corn (15 oz.)
1/4 cup melted butter
1/2 cup crushed saltine crackers
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup evaporated milk or sour cream
1/4 cup grated carrots
1/4 cup pimento
1/4 cup chopped onions
Grated cheddar cheese (optional)

Mix all ingredients together and pour into greased casserole dish. Bake for 30 minutes at 350. Top with grated cheese, if desired.

1 head cauliflower
1-1/2 cups medium rich cream sauce (recipe below)
1 cup grated cheddar cheese
1/2 cups buttered bread crumbs

Wash cauliflower. Remove outer leaves and break into flowerets. Cut away heavy stems. Steam flowerets in one inch of boiling water in a heavy, covered saucepan. Cook until crisp tender. Drain very thoroughly. Transfer cauliflower to a shallow baking dish, 8 x 10 inches. Cover with 1/2 cup cheese, sauce, then remainder of cheese. Top with bread crumbs. Heat in 350 oven until hot and bubbly.

Cream sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
3/4 cup milk
3/4 cup light cream
Melt butter, add flour and salt. Then add milk and cream. Cook until thick.

1 lb. country sausage
1 medium chopped onion
3/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon oregano
10 cups dry bread cubes
2 tablespoons minced, fresh or dried parsley
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as it cooks, until all pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt and pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley and enough chicken broth to moisten. Mix together gently. Will stuff a 12-14 pound turkey. Bake excess in ungreased casserole at 350 for 30 minutes.

4 cups soft bread crumbs
1/4 teaspoon thyme
1 teaspoon salt
1 egg, slightly beaten
Dash of black pepper
1/2 teaspoon sage
1/8 teaspoon nutmeg
1/2 teaspoon grated onion
1/2 cup melted butter

Use day-old bread. Combine bread crumbs, sage, thyme, nutmeg, salt and pepper and onion. Add egg and butter and toss lightly with fork until thoroughly mixed. Use for stuffing any meat, poultry or fish. Makes enough stuffing for one chicken.

From Auntie Eva Stashenko

2 medium sized acorn squash
Salt
1/2 cup butter
1/2 cup brown sugar
Cinnamon

Cut squash lengthwise. Place on cookie sheet upside down. Bake in 375 oven for 1/2 hour. Turn squash over. Sprinkle with salt. Fill each cavity with two tablespoons butter, two tablespoons brown sugar and a few dashes of cinnamon. Return to oven and bake 15 minutes more, or until tender.