Steps:
- In a small saucepan bring cranberries or raisins and orange liqueur or orange juice to boiling. Remove from heat and set aside. In a large skillet cook celery and onion in hot margarine or butter till 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 one 12-pound turkey. Or, bake, covered, in an ungreased 3-quart casserole in a 325° oven for 40 to 60 minutes or till heated through. Make-ahead Tips: One day ahead chop vegetables. Cook and drain pork sausage; cover and chill. Cook and chill wild rice. Chop nuts.
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