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 half the butter. Add the celery and onion and sauté over medium heat 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. Remove from heat, drain, and combine with the celery-onion mixture.
Add the stuffing mix to the vegetables and sausage. Stir in the raisins and liqueur. Add pecans, apples and combine thoroughly.
In a saucepan, melt the remaining 1/2 cup butter with the chicken broth. Pour over the stuffing along with the remaining 1/2 cup of orange liqueur. Stir well. The stuffing should be totally moistened. Season with sage, salt and pepper.
Contributor: pat ciesla
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