This stuffing is better prepared the day before use, to give the flavors a chance to blend.
Cook the sausage meat until lightly browned, remove to a large bowl; cook the onion and celery lightly in the fat. Add to the sausage meat the breadcrumbs, chopped fruits and nuts, and the seasoning. Store in a cool place overnight. Check the stuffing in the morning for taste, and add seasoning if necessary, or a little cider or wine if it is too dry. Stuff lightly in the bird and roast.