Recipe: Cranberry-Hazelnut Stuffing with Wild Rice

Cranberry-Hazelnut Stuffing
rec.food.cooking/Chrystal (1997)
Makes 10 servings

This is quite nice

1/2 cup dried cranberries or raisins
1/4 cup orange liqueur or orange juice
1-1/4 cups chopped celery
1-1/4 cups chopped onion
1/4 cup margarine or butter
1 teaspoon poultry seasoning
1 (8-ounce) package herb-seasoned stuffing mix (2 cups)
2 cups chopped peeled apple (2 apples)
1/2 pound bulk pork sausage, cooked and well drained
1 cup cooked wild rice
1/2 cup chopped 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 or raisins and orange liqueur or orange juice to boiling. Remove from heat and set aside.

In a large skillet cook celery and onion in hot margarine or 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 12-pound turkey. Or, bake, covered, in an ungreased 3-quart casserole in a 325F oven for 40 to 60 minutes or till heated through.