If you don't already have a favorite stuffing recipe, you might want to consider one of these tasty and easy-to-prepare recipes.

Portuguese Sausage and Apple Stuffing

1 package (12 ounces) Portuguese sausage, chopped
2 cups chopped apples
1-1/2 cups chopped onion
1 cup chopped celery
2 packages (7-1/2 ounces each) seasoned stuffing mix
Salt

In a large sauce pot, fry sausage. Add apples, onions and celery; cook lightly. Stir in stuffing mix. Makes enough for a 12 -to 14-pound turkey (about 12 servings).

Approximate nutritional information, per 1/2 cup serving (not including salt to taste): 230 calories, 9 g total fat, 3 g saturated fat, 20 mg cholesterol, 750 mg sodium, 29 g carbohydrate, 4 g fiber, 3 g sugar, 8 g protein

Taro and Chinese Pork Stuffing

2 cups diced Chinese-style roast pork
1 Maui onion, diced
4 cups diced and cooked taro
1 teaspoon poultry seasoning (optional)
1 package (7-1/2 ounces) stuffing mix
1/2 cup thinly sliced green onion
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, melted

Heat roast pork in large skillet or wok, remove and set aside.

Saute onion in wok until tender. Add taro, poultry seasoning, roast pork, stuffing mix, green onion, 1/2 of the chicken broth and butter; mix thoroughly. Add more broth if stuffing is too dry. Cook until heated through, stirring every minute or two, to keep stuffing from browning. Makes enough stuffing for a 12- to 14-pound turkey (about 17 servings).

Approximate nutritional information, per 1/2 cup serving (with or without optional poultry seasoning): 180 calories, 8 g total fat, 4.5 g saturated fat, 25 mg cholesterol, 540 mg sodium, 21 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein.

Water Chestnut Stuffing

1 cup butter or margarine
1 cup chopped onions
3/4 cup chopped celery
1 can (12 ounces) water chestnuts, drained and sliced
1 tablespoon minced cilantro
2 tablespoons minced ginger
1/2 cup chicken broth
1 tablespoon soy sauce
2 packages (7-1/2 ounces) seasoned stuffing mix

In a large saucepan, melt butter. Lightly saute onion and celery. Stir in remaining ingredients. Makes enough stuffing for a 12- to 14-pound turkey (about 12 servings).

Approximate nutritional information, 1/2 cup serving (not including salt to taste): 270 calories, 16 g total fat, 9 g saturated fat, 40 mg cholesterol, 750 mg sodium, 29 g carbohydrate, 5 g fiber, 1 g sugar, 4 g protein

Keep food safety in mind

The U.S. Department of Agriculture Food Safety and Inspection Service offers this advice for preparing stuffing for the turkey:

» Cook the stuffing separately: For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is best to cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. It must reach a safe minimum internal temperature of 165 degrees.

» If you do choose to stuff your turkey: The ingredients can be prepared ahead of time, but keep wet and dry ingredients separate. Chill all the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey. Fill cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 degrees.

» Let it rest: Let the cooked turkey stand 20 minutes before removing the stuffing and carving the turkey.

» Don't let it sit: Refrigerate the cooked turkey and stuffing within two hours after cooking. Place leftovers in shallow containers and use within four days. Reheat leftovers to a safe minimum internal temperature of 165 degrees.

  For more tips on how to safely prepare your Thanksgiving holiday feast, check out these helpful food safety Web sites:

» The USDA Food Safety and Inspection service: www.fsis.usda.gov/Fact_sheets/Lets_Talk_Turkey/index.asp

» University of Hawaii's Cooperative Extension Service: www.ctahr.hawaii.edu/foodsafety-ces

» Hawaii Department of Health Sanitation Branch: hawaii.gov/health/healthy-lifestyles/foodsafety/index.html