12 ounces country pork sausage
1 cup diced celery
1 cup chopped onions
1 1/2 cups pecan pieces
1 cup chopped mushrooms
1 tablespoon ground sage
1 (8 ounce) package herb-seasoned stuffing cubes
1 (8 ounce) package cornbread stuffing mix
1 cup applesauce
1 cup crushed pineapple
1 cup orange marmalade
1 3/4 cups chicken broth

In a large skillet, brown sausage; drain. Add celery and onions; cook 5 minutes or until tender. Stir in pecans, mushrooms and sage; mix well. Remove from heat. Add remaining ingredients (may add water if more liquid is needed). Place in baking dish. Bake at 325 degrees F for 30 minutes.

Yields 12 servings.

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