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 Makes
about 10 1⁄2 cups
2 to 4 tablespoons
margarine
1 1⁄2 cups each chopped onion, apple and celery
1 tablespoon poultry seasoning
1 1⁄2 teaspoons each finely grated orange peel, ground
sage and dried thyme leaves
12 cups unseasoned dry bread cubes
2 1⁄2 cups coarsely chopped Blue Ribbon Orchard Choice
or Sun-Maid Calimyrna or Mission Figs
1⁄2 pound mild Italian sausage links, cooked and chopped
1 cup walnut pieces, toasted
1 to 1 1⁄4 cups each white wine and chicken broth
Salt to taste
Heat oven to 350°F. In large
deep skillet or Dutch oven, cook margarine, onion, apple and
celery over medium heat, stirring occasionally, until onion
is soft. Remove from heat; add poultry seasoning, orange peel,
sage and thyme. Stir in remaining ingredients, adding enough
wine and chicken broth to moisten. Blend well. Place in buttered
13-x-9-inch baking dish or large casserole. Cover and bake
for 45 minutes; remove cover and continue baking 15 minutes
until heated through and top is crisp. Or, spoon stuffing
into cavities of a 12- to 15-pound turkey; roast as desired.
Nutrients per 1⁄2 cup serving: Calories 170; Protein
4g; Fat 5g; Carbohydrates 27g; Sodium 277mg; Dietary Fiber
3g; Cholesterol 11mg.
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