Raisin-Studded Apple Stuffing

• 1 cup raisins
• 1-1/2 cups orange juice, divided
• 2 cups chopped celery
• 1 large onion, chopped
• 1 cup butter, cubed, divided
• 1 pound bulk Italian sausage
• 1 package (14 ounces) crushed herb-seasoned stuffing
• 4 medium tart apples, peeled and chopped
• 1 cup chopped pecans
• 2 cups chicken broth
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper

1. In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add the sausage, stuffing, apples, pecans, remaining orange juice and reserved raisins to celery mixture. In a saucepan, melt the remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 325u0b0 for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

raisins, orange juice, celery, onion, butter, italian sausage, stuffing, tart apples, pecans, chicken broth, thyme, pepper

Taken from www.tasteofhome.com/recipes/raisin-studded-apple-stuffing/ (may not work)