For stuffing this Thanksgiving, start with a classic combination of sausage and pecans, then elevate those flavors with a bit of dried fruit and citrus. The combination of fatty meat and nuts is complemented by the acidity and tang of the orange juice and zest. If dried apricots, which add sweetness as well as a pleasant chew, don't do it for you, feel free to substitute dried cranberries or cherries.

<B>10 ounces sweet or hot Italian turkey sausage, casings removed¹⁄₄ cup white wine2 tablespoons butter1 large sweet onion, diced2 stalks celery, diced1 teaspoon ground coriander¹⁄₄ teaspoon chili powder1 teaspoon salt¹⁄₂ teaspoon ground black pepper¹⁄₂ cup diced dried apricotsZest and juice of 1 orange1 ¹⁄₂ cups low-sodium chicken broth6 cups stale bread cubes³⁄₄ cup toasted chopped pecans2 tablespoons chopped fresh parsley</B>Heat the oven to 350 degrees. Spray a large casserole dish with cooking spray.In a large skillet over medium-high heat, sauté the turkey sausage until browned and cooked through, breaking it up as it cooks.Add the wine to the pan and scrape up any browned bits stuck to the bottom of the skillet.Add the butter, onion and celery, then cook until the onion is tender and translucent, about 5 minutes.Add the coriander, chili powder, salt, pepper, apricots, and orange zest and juice.Continue to cook for 2 minutes to help develop the flavors.Add the chicken broth and bring to a simmer.In a large bowl, combine the bread cubes, pecans, parsley and meat mixture from the pan. Toss until well mixed.Spoon the mixture into the prepared casserole.This can be done up to 2 days in advance (cover with plastic and refrigerate).Bake for 30 to 40 minutes, or until the top is golden and the center of the stuffing reaches 165 degrees.