Cranberry-Hazelnut Stuffing

1/2 cup dried cranberries or raisins

1/4 cup orange juice

1 1/4 cup chopped celery

1 1/4 cup chopped onion

1/4 cup margarine or butter

1 teaspoon poultry seasoning

1 (8oz) pkg herb seasoned stuffing mix (2 c.)

2 cups peeled, chopped apples (2 apples)

1/2 lb bulk pork sausage, cooked & well drained

1 cup cooked wild rice

1/2 cup chopped hazelnuts or slivered almonds

1/2 cup snipped parsley

3/4 to 1 cup chicken broth

Salt and pepper to taste

In a small saucepan, bring cranberries or raisins and orange juice to boiling. Remove from heat and set aside. In a large skillet, cook celery and onion in hot margarine or butter until tender. Stir in poultry seasoning; set aside. In a large bowl, combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds and parsley. Stir in the cranberry mixture and celery and onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt and pepper. Use to stuff (8 to 10-pound) turkey, or bake covered in an ungreased 3-quart casserole dish at 325 F. for 40 to 60 minutes or until heated through.