A new twist on an old holiday favorite; this stuffing will have your guest saying, “More please!”
Ingredients:1 cup golden raisins
1½ cups orange liqueur½ cup unsalted butter
2 cups chopped celery1 large onion, chopped
1 pound spicy Italian sausage, casing removed1 (16 ounce) package herb-seasoned bread stuffing mix
1 cup chopped pecans4 Granny Smith apples - peeled, cored and chopped
½ cup unsalted butter, melted2 cups chicken broth
4 teaspoons chopped fresh sage
Salt and pepper to taste
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 ½ 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, chicken broth, ½ cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
Preheat oven to 325 degrees F. Butter 15x10x2-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Serves 8 to 10
* Check out my posted recipe for Lemon-Sage Roasted Turkey