Cranberry-Hazelnut Stuffing

• 1/2 c. dried cranberries or raisins
• 1/4 c. orange juice
• 1 1/4 c. chopped celery
• 1 1/4 c. chopped onion
• 1/4 c. oleo
• 1 tsp. poultry seasoning
• 1 (8 oz.) pkg. herb seasoning stuffing mix (2 c.)
• 2 c. peeled, chopped apples (2)
• 1/2 lb. pork sausage, cooked and drained
• 1 c. cooked wild rice
• 1/2 c. chopped almonds or hazelnuts
• 1/2 c. snipped parsley
• 1 c. chicken broth
• salt and pepper to taste

1. In small saucepan, bring cranberries and orange juice to boiling.
2. Remove from heat and set aside.
3. In a large skillet, cook celery and onion in hot margarine until tender.
4. Stir in poultry seasoning; set aside.
5. In a large bowl, combine stuffing mix, apple, cooked sausage, rice, nuts and parsley.
6. Stir in cranberry mixture, celery and onion mixture.
7. Drizzle with enough chicken broth to moisten, tossing lightly.
8. Season with salt and pepper.
9. Use to stuff an 8 to 10 pound turkey or bake in an uncovered, ungreased 3-quart casserole at 325u0b0 for 45 minutes.

cranberries, orange juice, celery, onion, oleo, poultry seasoning, herb seasoning stuffing mix, apples, pork sausage, rice, almonds, parsley, chicken broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448977 (may not work)