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This recipe for CRANBERRY HAZELNUT STUFFING, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


1/2 c. dried cranberries, cherries or raisins
1/4 c. orange liqueur or orange juice
1-1/4 c. chopped onion
1/4 c. margarine or butter
1 tsp. poultry seasoning
1 8 oz. pkg. herb-seasoned stuffing mix (2 cups)
2 c. peeled chopped apple (2 apples)
1/2 pound bulk pork sausage, cooked and well drained
1 c. cooked wild rice
1/2 c. chopped hazelnuts or slivered almonds
1/2 c. snipped parsley
3/4 to 1 c. chicken broth
Salt and pepper to taste

In saucepan bring cranberries or raisins and orange liqueur or orange juice to boiling. Remove from heat and set aside.

In large skillet cook celery and onion in hot margarine or butter til 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 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 pound turkey, or bake covered in ungreased 3-qt. casserole in 325 oven for 40-60 minutes to til heated through.




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