Three very different variations on the ultimate Thanksgiving side dish.

By Jackie Plant and Fraya Berg

Apricot-Sausage Stuffing

Prep time: 20 minutesBake time: 60 minutes

1 Tbs. vegetable oil

1 medium onion, diced

3 celery ribs, chopped

1 pkg. (8 oz.) cooked breakfast-sausage patties, thawed and crumbled

3/4 cup diced dried apricots

1 bag (15 oz.) plain bread cubes for stuffing

1 container (32 oz.) low-sodium chicken broth

2 Tbs. butter

1. In nonstick saucepan, heat oil over medium-high heat. Add onion, and cook until soft, about 6 minutes. Stir in celery; cook 4 minutes more. Stir in sausage and apricots; cook 2 minutes more. In large bowl, toss together cooked sausage mixture and bread cubes. Coat a 9"x13" baking dish with vegetable cooking spray. Transfer stuffing to dish; pour broth over stuffing. Cover with plastic wrap, and refrigerate for up to 2 days.

2. To bake, let stuffing come to room temperature. Heat oven to 350°F. Dot stuffing with butter, cover with foil, and bake for 30 minutes. Remove foil; bake 30 minutes more. Makes 12 servings.

Or Try This ... Apple-Bacon

Use 2 diced Gala apples and 1 pkg. (2.1 oz.) ready-to-serve cooked bacon, chopped, in place of sausage and apricots.

Or This! Red Pepper-Corn

Use 1 red pepper, diced, and 1 pkg. (10 oz.) frozen corn in place of sausage and apricots. (Want a vegetarian version? Use veggie broth instead of chicken.)

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