Ingredients
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1 cup raisins
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1 cup orange liqueur
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1/2 cup unsalted butter
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2 cups chopped celery
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1 large onion, chopped
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1 cup chopped pecans
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4 Granny Smith apples, peeled, cored and chopped
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1/2 cup unsalted butter, melted
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2 1/2 cups chicken broth
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4 teaspoons chopped fresh sage
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salt and pepper
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1 lb hot Italian sausage, casing removed (use mild if you prefer)
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1 (16 ounce) package herb seasoned stuffing mix
Instructions
- Place the raisins in a small saucepan, and cover with 1 cup of liqueur.
- Bring to boil, remove from heat, and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat.
- Sauté the celery and onion in the butter for 10 minutes.
- Transfer to a large mixing bowl.
- In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, drain.
- Combine the sausage and stuffing mix with the celery and onion mixture.
- Stir in the raisins and liqueur, pecans, and apples.
- Mix in melted butter and chicken broth, the stuffing should be totally moistened.
- Season with sage, salt, and pepper.
- Stuffing is ready to stuff in the bird or to bake as you wish.