If you are tired of the same old basic turkey stuffing, can't face another helping of the stolid and gluey package mixes, and are game (no pun intended) to try something different this year, these alternatives are sure to please the turkey lover's tastebuds and earn you kudos as an imaginative host or hostess.

CHESTNUT STUFFING WITH BRANDY

2 lbs. chestnuts

¾ lb. sausage meat

6 scallions, finely chopped

2 stalks celery, finely chopped

2 cups consomme

2 tbsp. butter

1 cup cooking oil

1 ¼ tsp. chopped chives

1 tbsp. chopped parsley

½ tsp. each thyme and marjoram

2 bay leaves, finely crumbled

2 cups soft breadcrumbs

1 tsp. chopped chives

½ cup brandy

Salt and pepper to taste

Madeira wine

CUT an 'X' on the flat side of the chestnuts with a sharp knife. Heat cooking oil in frying pan and add nuts. Cook over high heat for about three minutes, stirring constantly. Remove and drain on paper towel. As soon as they are cool enough to handle, remove shells and inner skin, and transfer to a pot with the consomme. Cook until nuts are tender.

Meanwhile, discard oil in frying pan and wipe out with paper towel. Melt butter in the frying pan and when hot add the scallions (bulbs and tops) and celery. When onions begin to brown slightly add sausage meat, chopped parsley, chives, thyme, marjoram, bay leaves, salt and pepper. Sauté approx. four minutes, stirring constantly until mixture is thoroughly blended.

Moisten breadcrumbs with a little Madeira and add them, together with the brandy, to the mixture. Combine well, add chopped chestnuts, and combine well again. Stuff the turkey.

CORN BREAD AND PECAN STUFFING

Turkey giblets

3 cups crumbled corn bread

2 cups chopped pecan nuts

5 eggs, hard-boiled and chopped

1 ¾ cups fresh mushrooms, chopped

4 oz. butter

1 large Bermuda onion

½ cup celery, diced

? cup sherry (approx)

1 tsp. nutmeg

4 tbsp. fresh parsley, chopped

½ tsp. marjoram

½ tsp. fresh thyme

¼ tsp. ground mace

Salt and fresh ground pepper to taste

PAR-COOK giblets in salted water, drain, chop and set aside. Combine corn bread with nutmeg, chopped parsley, thyme, marjoram and mace, nuts and eggs in a bowl and blend well. Melt 2 oz. of butter in frying pan or pot. When hot add mushrooms and giblets. Sauté about seven minutes. Remove and set aside. Wipe frying pan/pot with paper towel.

Melt remaining 2 oz. of butter, add onion and celery and sauté until onion is tender. Combine with mushrooms and giblets, then blend everything with cornbread and pecan mixture. Season with salt and pepper, and add enough sherry so stuffing hangs together but is not wet or gooey. Stuff turkey.