12 oz TURKEY SAUSAGE, bulk or in casings
3 c seasoned stuffing mix
3 c cornbread stuffing mix
1 c diced celery
1 c chopped pecans
1/2 c diced sweet onion
1/2 c diced fresh mushrooms, cleaned and stemmed
1/4 c melted unsalted butter
3/4 c orange marmalade
1/2 c diced fresh or canned pineapple, undrained
1/2 c applesauce
1/4 c brandy
Lightly spray a 2-1/2 to 3-quart casserole dish and set aside. Preheat the oven to 325 degrees F.
Place a medium non stick skillet over medium heat. Squeeze sausage from the casings and add to skillet. Cook, stirring often to break up the sausage into small pieces. Cook until sausage crumbles are brown and no pink color remains. Drain well, if needed, on paper towels.
In a large bowl, combine sausage, stuffing mixes, celery, pecans, onion, mushrooms and butter. Stir in marmalade, pineapple, applesauce and brandy.
Transfer stuffing to the prepared casserole dish. Cover and bake for 30 to 40 minutes or until heated through and the internal temperature registers 165 degrees F. If a crisp top is desired, uncover the dish and bake an additional 10 minutes.