Ingredients
28 servings
- •1 cup raisins
- •1.5 cups orange liqueur
- •0.5 cup unsalted butter
- •2 cups chopped celery
- •1 large onion, chopped
- •1 pound spicy Italian sausage, casing removed
- •1 (16 ounce) package herb-seasoned dry bread stuffing mix
- •1 cup chopped pecans
- •4 Granny Smith apples - peeled, cored and chopped
- •0.5 cup unsalted butter, melted
- •2 cups chicken broth
- •4 teaspoons chopped fresh sage
- •salt and pepper to taste
Instructions
- Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
- In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
- Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.
Nutritional Facts
Per 28 servings
- Calories: 280
- Carbohydrate: 26g
- Fat: 15g
- Fiber: 2g
- Protein: 5g
- Sugar: 12g