1. Place the raisins in a small saucepan, and cover with 1 cup of liqueur. 2. Bring to boil, remove from heat, and set aside. 3. In a large skillet, melt 1/2 cup butter over medium heat. 4. Sauté the celery and onion in the butter for 10 minutes. 5. Transfer to a large mixing bowl. 6. In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, drain. 7. Combine the sausage and stuffing mix with the celery and onion mixture. 8. Stir in the raisins and liqueur, pecans, and apples. 9. Mix in melted butter and chicken broth, the stuffing should be totally moistened. 10. Season with sage, salt, and pepper. 11. Stuffing is ready to stuff in the bird or to bake as you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
