Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Sharon Asker of Brush Prairie, WY, for FoodTV.com's Stuffing Cook-Off Competition