Step 1

For the Apple and Onion Stuffing (Base): Preheat oven to 375°F

Step 2

Melt 6 tablespoons butter in a large skillet over medium heat

Step 3

When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes

Step 4

(If making version no

Step 5

3 below, also add a half of a fennel bulb, chopped, along with celery, onion and apples here)

Step 6

Add cubed bread, season with Bell's and moisten with stock; stir to absorb

Step 7

Butter a casserole dish with ½ tablespoon of the remaining butter and fill pan with stuffing

Step 8

Use the rest of the butter to dot the top

Step 9

Roast the stuffing 30 to 40 minutes until crisp

Step 10

For the Breakfast Sausage, Maple & Walnut Stuffing: Start with crumbling and browning up 1 ½ pounds spicy breakfast sausage

Step 11

Once browned, continue on with the Apple and Onion Stuffing base cooking instructions

Step 12

Stir in ⅓ cup maple syrup and 2 cups toasted coarsely chopped walnuts

Step 13

Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes

Step 14

For the Orange, Cranberry & Bacon Stuffing: Make Apple and Onion Stuffing base, add the zest of 1 orange

Step 15

Add 1 cup reconstituted dried cranberries and 1 pound crisped up, chopped bacon

Step 16

Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes

Step 17

For the Italian Sausage, Browned Butter, Apple & Onion Stuffing: Start with crumbling and browning up 1 ½ pounds Italian sausage and 1 bulb of chopped up fennel

Step 18

Remove sausage and fennel; reserve

Step 19

Fry up 15 sage leaves, crumble and reserve

Step 20

Brown 6 tablespoons butter

Step 21

Butter a half-sheet pan, add Apple & Onion Stuffing base to pan, mix in sausage-fennel mixture, along with crumbled fried sage leaves, pour browned butter on top, dot with more butter and bake until crispy, about 15 to 18 minutes