Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.