Cranberry Orange Stuffing

(Enough for a 9 to 11 lb. bird)

1 lb. bulk pork sausage

1 stick unsalted butter

1 large yellow onion, chopped

6 stalks celery, coarsely chopped

1 ½ cups dry white wine

1 large bag Pepperidge Farm Herb Stuffing

12 oz. fresh cranberries

1 (9 oz.) jar kumquats (mandarin oranges will do), drained and quartered

½ cup shelled pistachio nuts

¼ cup orange liqueur

2 eggs, lightly beaten

Salt and pepper to taste

Sauté crumbled sausage until it is no longer pink and set aside. In the same skillet, saute onion and celery in butter for about 10 minutes. Stir in white wine and cook another minute. In a large bowl, combine stuffing mix, sausage and sauteed vegetables and mix well.

Add cranberries, kumquats, pistachios, liqueur and eggs. Season to taste with salt and pepper. Stuff bird and truss. Bake extra stuffing in a greased casserole for about 40 minutes at 450 degrees.

— Judy Weller, Roanoke