1 (12 oz.) roll country pork sausage
1 c. diced celery
1 c. chopped onions
1 c. chopped pecans or walnuts
1 c. chopped mushrooms
1 tbsp. ground sage
1 (8 oz.) pkg. herb seasoned cubed stuffing mix
1 (8 oz.) pkg. cornbread stuffing mix
1 c. applesauce
1 c. crushed pineapple
1/2 c. orange marmalade
1/2 c. brandy
12 - 14 lb. turkey
2 tbsp. vegetable oil

In large pot, cook sausage until lightly browned. Add celery and onions; cook 5 minutes or until translucent. Stir in nuts, mushrooms, and sage; mix well. Remove pot from heat. Add both packs of stuffing mixes, applesauce, pineapple, marmalade and brandy. Stir in enough water just to moisten stuffing mixture. Preheat oven to 325 degrees. Remove neck and giblets from turkey. (Use giblets and neck to make broth for gravy, if desired.) Rinse and dry turkey. Fill neck and body cavities of turkey with stuffing.

Place turkey, breast side up, on rack in open roasting pan. Brush skin with oil. Roast turkey about 4 hours, basting bird occasionally in beginning hours of cooking and frequently during the last hours. Cover bird with tent of heavy duty foil the last few hours of roasting. When turkey is tender, transfer to large platter; let rest 15 minutes before carving. Spoon some stuffing from body cavity into serving dish. Garnish turkey platter with celery leaves if desired. Serves 12.