Cranberry-Hazelnut Stuffing - cooking recipe

Ingredients

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

Preparation

In small saucepan, bring cranberries and orange juice to boiling.
Remove from heat and set aside.
In a large skillet, cook celery and onion in hot margarine until tender.
Stir in poultry seasoning; set aside.
In a large bowl, combine stuffing mix, apple, cooked sausage, rice, nuts and parsley.
Stir in cranberry mixture, celery and onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Season with salt and pepper.
Use to stuff an 8 to 10 pound turkey or bake in an uncovered, ungreased 3-quart casserole at 325\u00b0 for 45 minutes.