Savory Fig & Walnut Dressing

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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