Cranberry-Almond Stuffing **** 11/96

Categories:
misc.

1/2 cup dried cranberries
1/4 cup orange liqueur
1 1/4 cup chopped celery
1 1/4 cup chopped onion
1/4 cup butter
1 teaspoon poultry seasoning
8 oz herb stuffing (2 cups)
2 apples; peeled, chopped
1/2 lb bulk sausage; cooked, drained
1 cup cooked wild rice
1/2 cup slivered almonds
1/2 cup snipped parsley
3/4 cup chicken broth (or more)
1 salt and pepper to taste

In a small saucepan bring cranberries and orange liqueur to a boil. Remove from heat and set aside. In a large skillet, cook celery and onions in butter until tender. Stir in poultry seasoning and set aside. In a large bowl combine stuffing mix, apple, cooked sausage, rice, almonds and parsley. Stir in cranberry mixture and celery & onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt amd pepper. Stuff turkey or bake in a 3 quart casserole at 325 for about 40 to60 minutes or until heated through. It may be necessary to add some more dressing mix to achieve the desired consistancy.

Yield: 10 servings