When time is short, don't tear bread for stuffing.  Start with store bought croutons or rice.

Apple and Nut
Melt 1/4 cup butter in a large saucepan.  Stir in 1 chopped onion and sauté until soft.  Then, stir in 1 chopped celery stalk, 2 peeled, cored and chopped apples, 1/2 cup chopped nuts, 1/2 tsp. sage, 3 cups store bought seasoned croutons and 1 cups apple juice.  Stuff into the bird.  Or place in a greased 6 cup casserole dish and bake in a preheated 375 degree oven for 20 min. or until lightly browned.
Makes 4 cups.

Rice and Raisin
Melt 1/4 cup butter in a large saucepan.  Add 2 crushed garlic cloves, 2 tsp. poultry seasoning and 1 tsp. curry powder.  Sauté until soft, about 2 min.  Add 2 cups long green rice, 5 cups chicken bouillon and 1 cup golden raisins.  Bring to a boil.  Cover, and simmer until liquid is absorbed, about 30 min.  Stir in 4 chopped green onions.
Makes 6 Cups.

Recipes from Chatelaine Cook Book