3 tablespoons butter
1/2 cup nuts, chopped
1/2 teaspoon ground allspice
1/2 cup water or broth
1/2 cup chopped raisins, currants or prunes
1 cup bite-size orange pieces (2 medium oranges)
1 7-ounce package corn bread stuffing (3 cups) or 3 to 4 cups day-old bread crumbs
salt, pepper and poultry seasoning

Heat butter in skillet; add nuts and brown slightly. Add allspice, water or broth, raisins and orange pieces. Stir into corn bread stuffing. Stuff thoroughly thawed bird and roast immediately in a preheated 325°F oven until temperature at the breast reads 155°F. Remove bird from oven and cover tightly with aluminum foil. Allow to rest for 15 minutes before carving.

Makes enough stuffing for a 6 pound chicken or turkey. Recipe may be doubled.