Cranberry-Hazelnut Stuffing
Cranberry-Hazelnut Stuffing is an impressive dinner. Made with 1/2 c. dried cranberries or raisins, 1/4 c. orange juice, 1 1/4 c. chopped celery, 1 1/4 c. chopped onion and 1/4 c. oleo, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In small saucepan, bring cranberries and orange juice to boiling.
Remove from heat and set aside.
In a large skillet, cook celery and onion in hot margarine until tender.
Stir in poultry seasoning; set aside.
In a large bowl, combine stuffing mix, apple, cooked sausage, rice, nuts and parsley.
Stir in cranberry mixture, celery and onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Season with salt and pepper.
Use to stuff an 8 to 10 pound turkey or bake in an uncovered, ungreased 3-quart casserole at 325Β° for 45 minutes.
π· Perfect Pairings
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