Thanksgiving Stuffing

This stuffing has just about everything but the kitchen sink. The combination of wild rice, hazel nuts, apples, dried cranberries and sausage are wonderful with the turkey.

Cook's notes- you can find real wild rice and hazel nuts at Trader Joe's

1 box dried seasoned bread cubes for stuffing(I use Mrs. Cubbinson's or Pepperridge Farms)
1/2 cup dried cranberries
1/4 cup orange juice
3-4 celery ribs diced
1 medium onion diced
1 cup cooked wild rice, cook to package directions
1 large granny smith apple, peeled, cored, diced and tossed with lemon juice
1 pound turkey sausage,removed from casing and cooked
1 cup toasted hazel nuts or almonds, chopped
3-4 cups chicken or turkey stock
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon each of sage and thyme

Heat the orange juice in a microwave safe bowl and add the cranberrries, set aside to let the berries absorb the juice. In a large skillet over medium high heat, melt the butter and oil. Add the onion and celery and season with salt and pepper.Add the sage and thyme. Cook for 5-7 minutes until the onion is translucent. Pour the veggies into a large bowl and allow to cool. Return the skillet to the heat and cook the sausage. Drain, if necessary, and add the sausage to the veggies in the bowl. Pour the stuffing cubes into the bowl. Add the cooked rice, diced apple, toasted hazel nuts and cranberries. Moisten the entire bowl with stock. The amount of stock depends on how moist you like your stuffing. Adjust the salt and pepper to taste. Pour the contents of the entire bowl in a large casserole that has been greased with cooking spray. Cover with a lid or foil. Place, covered, in a preheated 350 degree oven to heat through 30-45 minutes before serving.