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Orange Liqueur Roast Turkey Stuffing

  • 1 cup raisins
  • 1 1/2  cups orange liqueur
  • 1 cup unsalted butter
  • 2 cups chopped celery
  • 1 onion, chopped

  • 1 pound spicy Italian sausage, casing removed
  • 16 ounces herb-seasoned dry bread stuffing mix
  • 1 cup chopped pecans
  • 4 Granny Smith apples peeled, cored and chopped
  • 2 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 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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