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Looking for something a bit different to put into that bird? Chef Corey Wyble has two suggestions that are sure to have your stuffing become one of the meal’s most popular dishes.

Wyble , the head chef at Highland Country Club, is a firm believer that the stuffing should be one of the highlights of any Thanksgiving dinner.

Wyble was born in Alabama but grew up in Louisiana, where, during his high school years, he discovered his love for the culinary field when he took on a job at a family-owned restaurant. After high school he took on different jobs but always found himself going back to the food industry. He pursued his love of cooking by studying under some of the best chefs in Louisiana. Later, he moved around a bit which gave him the opportunity to experience additional flavors and increase his culinary skills.

Wyble has been in LaGrange for the past five years and had worked in C’sons before being offered his current position at the Highland Country Club.

“My recipes are a classic mix of bold flavors. Being raised in Louisiana, the flavor is important to me, drawing out the best flavor the product has to offer whether from technique or seasoning,” Wyble said.

“The first recipe is a little fancier, a little more upscale, but yet, still simple. I’ve given the option of using chicken or vegetable stock because not everyone wants to do what you like. The second recipe is very basic. It is quick and easy with lots of flavor, it doesn’t have to be very complicated to taste good,” Wyble said.

Cran-Apple Sausage Dressing

1\2 cup (1 stick) butter

2 cups chopped Celery

1 cup chopped Onion

1\2 pound bulk pork sausage

2 medium tart red apples cored and chopped

1 cup of cranberries or crasins

1 teaspoon dry parsley

1 teaspoon dry thyme

1 teaspoon dry rosemary

6 cups day old bread cut into 1 1\2 to 2 inch cubes

1 1\2 cups chicken or vegetable stock

1 cup apple cider

1.) Preheat oven to 350 degrees F, melt butter in a large skillet on medium heat. Add celery and onion, cook and stir 5 minutes until tender. Add sausage; cook and stir until brown. Stir in apples, cranberries and dry herbs.

2.) Place bread crumbs in a large bowl, add vegetable mixture, stock and apple cider; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.

3.) Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through-out and top is lightly brown.

Simple Memorable Stuffing

1 loaf (1 pound) crusty French bread

4 tablespoons butter

2 onions diced

2 celery stalks diced

1\4 cup minced fresh parsley

1 teaspoon dried sage rubbed between fingers

3\4 teaspoon salt

1\2 teaspoon ground black pepper

2 cups low-sodium chicken broth

2 large eggs

1.) Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower and upper middle positions. Heat oven to 400 degrees F and bake bread cubes till golden brown 12 to 15 minutes. Reduce oven to 350 degrees F.

2.) Mean while, heat butter in a large skillet over medium high heat. Add onions and celery; sauté until tender, 8 to 10 minutes. In a large bowl mix bread, vegetables and remaining ingredients. Turn into a lightly greased baking dish. Cover with foil and bake until steamy, about 30 minutes. Remove foil; bake until crusty, Approximately 10 minutes longer. Serve Immediately.

Wyble lives with his wife, Kadi, and his 12-year-old daughter, Sierra Elizabeth.

Concerning the holiday Wyble said, “I am most thankful for my family and my friends. The best part for me, is going to other peoples’ houses to eat and not having to cook.”