This year, skip the uber-traditional turkey stuffing, and go for a sausage stuffing recipe instead!

All of the great bread stuffing recipes below use sausage, giving each one a rich, earthly flavor your guests will love. Sure, it may be sad to see them ignore Mr. Turkey in favor of these wonderful homemade stuffing recipes, but you'll get over it once you hear the raves.

In the three sausage stuffing recipe ideas below, you'll find something for every taste (except perhaps vegetarian, though I bet they'd be great with tofu crumbles), including:

• Light and elegant Grand Marnier and Apricot Stuffing
• Rich and earthy Pancetta and Pecan Stuffing
• Spicy southwestern Pumpkin and Cornbread Stuffing.

Yum.

Looking for some more classic cornbread and bread stuffing recipes? We have more great stuffing recipes here. And great recipes for a Thanksgiving turkey!

This to-die-for sausage stuffing recipe is based on one from Silver Palate. The earthy flavor of the sausage and herbs is wonderful with the rich orange flavor of the Grand Mariner-- a no-fail recipe, it always comes out perfect. This stuffing recipe must come along with a warning: unless your guests really, really like turkey, this stuffing is going to outshine your turkey every time. It's just one of the risks you take with a recipe this good.

Grand Marnier is a little on the pricey side, but is really worth the purchase. Don't want to splash out on an expensive liqueur? The cheap stuff works fine, too.

This sausage stuffing recipe serves 10-12 people, and makes enough to stuff a 20+ pound bird (though it tastes best cooked outside the bird!). Prep time, about 30 minutes. To turn this into a make-ahead stuffing recipe for a big Thanksgiving or Christmas dinner, assemble all the way up to step 7, refrigerate up to one day, then bring to room temperature before baking as directed.

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Ingredients:
1 C. dried apricot, chopped
1 1/2 C. Grand Marnier, divided
1 C. unsalted butter, divided
2 C. celery, chopped
1 large yellow onion, chopped
1 lb. bulk pork sausage
1 lb. herb stuffing mix
1 C. slivered almonds
2 C. chicken broth or homemade turkey stock
3/4 tsp. dried thyme
salt, to taste
freshly ground black pepper, to taste

Instructions: 1. In a small, nonreactive saucepan, heat chopped apricots and one cup of the Grand Marnier to a boil. Remove from heat. Reserve for later.

2. In a good-sized skilled, melt a half cup of the butter. Stir in the chopped celery and onion and cook until tender.

3. Dump celery-onion mixture into a large mixing bowl (you'll use this to assemble the rest of the stuffing).

4. Return the skillet to the heat and crumble in the sausage. Saute til cooked through, then add sausage to the bowl containing the onion/celery mixture.

5. To the bowl, add the stuffing mix, sliced almonds, and boiled apricot-Grand Marnier mixture. Stir well.

6. In a saucepan, combine the last half-cup of butter with the chicken or turkey stock. When butter has melted, stir in the remaining Grand Marnier. Pour mixture over stuffing in bowl.

7. Add thyme, along with salt and pepper (taste first-- you may not need to add salt, depending on your stuffing mix and your broth/stock). Stir well to mix.

8. Butter a good-sized baking dish. Pour in your sausage stuffing recipe.

9. Bake at 350 degrees F for 30-35 minutes, til heated through and crisped on edges.

This sausage stuffing recipe is the perfect combination of earthiness and elegance. The pecans lend it a sweet crunch, while the pancetta gives it a wonderful smokey flavor. Can't find pancetta at your local store? Try this non-traditional turkey stuffing with fresh, smokey bacon, instead. It's wonderful either way.

Makes about 10 servings, or enough to stuff a 21-24 pound bird (with a little left over, most likely). To make this sausage stuffing recipe up ahead of time, prepare all the way up to step 14 and refrigerate (covered) up to 24 hours. Bring to room temperature before baking as directed. Bread cubes can be prepared one week ahead and sealed in a plastic bag, if desired.

This is one of those bread stuffing recipes that makes a moderately moist stuffing. If you like a little extra moisture in yours, add an extra 1/2 to 3/4 C. broth before baking.

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Ingredients:
1 loaf (1.25 lbs.) country bread
1/2 lb. pancetta, chopped
1 lb. bulk pork sausage
3 med. onions, coarsely chopped
3/4 C. coarsely chopped celery
1/4. C. brandy
1 1/2 C. half and half cream
1 C. chicken or turkey stock
2 eggs
2 C. coarsely chopped toasted pecans
1/4 C. chopped Italian parsley
2 tsp. dried rubbed sage
1 1/2 tsp. dried thyme
3/4 tsp. dried rosemary
3/4 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: 1. Preheat oven to 350 degrees F.

2. Remove crusts from loaf of bread. Slice into cubes 1/2 to 3/4 inches. You should have about 8 C. of bread cubes.

3. In one layer, bake bread cubes until dry, about 25 to 30 minutes. Let cool.

4. Cook pancetta in a skillet over medium-high heat until crisp and cooked through. Scoop pancetta (leaving any fat behind) into a large mixing bowl. Set aside.

5. In the same skillet, crumble sausage. Saute until cooked through, about 8-10 minutes.

6. With a slotted spoon, scoop sausage out and add to bowl with pancetta. Discard all but 2 tbsp. of drippings from pan. (If you don't have enough drippings, add butter as needed).

7. Saute onions in drippings until tender, about 7 minutes. Add celery and saute about 3 minutes more.

8. Pour vegetables into mixing bowl with the pancetta and sausage.

9. Add brandy to the skillet, then return the skillet to the heat. Simmer over medium heat about one minute, scraping the bottom of the pan to loosen any burnt-on goodness. Pour brandy over veggies and meats in mixing bowl.

10. In a seperate mixing bowl, combine cooked, cooled bread cubes and half and half. Let soak about 15 minutes.

11. After the liquid has been absorbed, pour bread out into a strainer and press gently to remove any extra liquid. Discard extra liquid.

12. Stir soaked, strained bread into the meat/veggie mixture.

13. Stir in eggs, stock/broth, dried herbs, pecans, and salt and pepper. Mix well.

14. Transfer your sausage stuffing recipe mixture to a large buttered casserole dish.

15. Cover and bake in a pre-heated 375 degree (F) oven for 20 minutes.

16. Uncover and bake about 20 minutes more, until top and edges are crisp.

In the south, a traditional stuffing recipe is generally made with cornbread. This takes that most classic of homemade stuffing recipes, and gives it a little harvest twist with the addition of pumpkin and dried cranberries-- and a surprising bite with a couple of jalepeños! If you're looking for your standard sausage stuffing recipe, this isn't it. But if you want something a little different that will "wow" your guests on Thanksgiving or Christmas, this'll do it.

Serves about 10 people. I would suggest making the cornbread a few days ahead, then assembling and refrigerating 24 hours beforehand (bring to room temperature before baking). Most homemade stuffing recipes are easiest as make-ahead stuffing. You'll save yourself a lot of hassle on Christmas or Thanksgiving day.

This makes a very moist cornbread stuffing/dressing. If you like yours a little drier, reduce or omit the chicken broth.

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Ingredients:
3/4 lb. sweet Italian sausage
2 jalepeños, chopped fine
1 medium yellow onion, chopped
10 C. prepared, crumbled cornbread
1 can (15 oz.) pumpkin puree
1 can (14 fl. oz) chicken broth
3/4 C. dried, unsweetened cranberries
3/4 C. chopped walnuts
1 1/2 tbsp. dried rubbed sage
salt and pepper, to taste

Instructions: 1. Remove sausage from casings and crumble into a skillet. Cook until no longer pink, about 10 minutes.

2. With a slotted spoon, remove sausage to a large mixing bowl. To drippings, add jalepeños and onion. Cook until tender, about 7 minutes. Add to sausage mixture in bowl.

3. To bowl, add corn bread. Mix well to combine.

4. Gently stir in pumpkin puree, cranberries, walnuts, sage, and salt and pepper to taste. Stir in chicken broth.

5. Bake uncovered in a preheated 350 degree F oven for about 45 minutes, until browned and crisped on top.