Cranberry-Hazelnut Stuffing

Name: Cranberry-Hazelnut Stuffing
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

14 ingredients

9 steps

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

Directions

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 325° for 45 minutes.