New twists on old themes. For the Stuffings.

This year instead of Pepperidge Farm. Williams Sonoma Focaccia Stuffing Mix with Mediterranean Herbs and Cornbread Stuffing Mix with Sage.

Focaccia Sausage Mushroom With Scallions & Red Onions

Serves 10
In a large stockpot in a little olive oil brown 2 small red onions diced, 1 large package Crimini mushrooms quartered, 2 hot Italian sausages and 2 sweet Italian sausages, crumbled out of their casings. Season with oregano, basil, ground black pepper to taste. Add a small bunch scallions sliced green and white parts. Stir. Make 1 package of the Focaccia stuffing as directed. If calls for water use low sodium chicken broth instead. Stir into the sausage mushrooms and onions until loosely blended. Pour into a deep baking dish, cover and bake at 350-375 degrees until cooked through. Cool in an oven-ready serving dish. Cover and refrigerate until ready to serve. When ready to serve bring to room temperature and heat through uncovered in the oven at 350 degrees until brown on top.

For those with onion allergies. Omit the scallions and onions and can add a small finely diced root vegetable instead. Parsnips, turnip.

Cornbread Celery Apple

Serves 10
In a large stockpot in a little olive oil, brown 2 small Vidalia onions diced, 1 bunch celery hearts, sliced and diced, and 2-3 green tart apples peeled, cored and diced. Stir. Can omit onions. Make 1 package of the Cornbread Stuffing as directed using Chicken Stock or Vegetable Stock instead of water. Stir into the celery apple mix and loosely blend. Season with celery salt, white ground pepper, thyme to taste. Pour into a deep baking dish, cover and bake at 350-375 degrees until cooked through. Cool in an oven-ready baking dish. Cover and refrigerate until ready to serve. When ready to serve bring to room temperature and heat through uncovered in the oven at 350 degrees until brown on top.