Savory Fig and Walnut Dressing

2 to 4 tablespoons margarine
1 1/2 cups each chopped onion, apple and celery
1 tablespoon poultry seasoning
1 1/2 teaspoons each finely grated orange peel, ground sage and dried thyme leaves
12 cups unseasoned dry bread cubes
2 1/2 cups coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
1/2 pound mild Italian sausage links, cooked and chopped
1 cup walnut pieces, toasted
1 to 1 1/4 cups each white wine and chicken broth
Salt to taste

Heat oven to 350F.

In large deep skillet or Dutch oven, cook margarine, onion, apple and celery over medium heat, stirring occasionally, until onion is soft. Remove from heat; add poultry seasoning, orange peel, sage and thyme. Stir in remaining ingredients, adding enough wine and chicken broth to moisten. Blend well. Place in buttered 13-x-9-inch baking dish or large casserole. Cover and bake for 45 minutes; remove cover and continue baking 15 minutes until heated through and top is crisp. Or, spoon stuffing into cavities of a 12- to 15-pound turkey; roast as desired.

Makes about 10 1/2 cups
Source: Valley Fig Growers