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Dried Fruit and Sausage Dressing

This recipe was developed by one of our freelance food stylists, Suzanne Breckenridge. I make it every Thanksgiving, and my husband always hopes for leftovers! —Stephanie Marchese

12 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

1/2 pound bulk Johnsonville® Ground Sausage
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup port wine
8 ounces coarse-textured white bread
3/4 cup chicken broth
1 egg, beaten
3/4 cup dried cranberries
1 medium tart apple, cut into 1/2-inch cubes
2 tablespoons golden raisins
2 tablespoons chopped dried apricots
2 tablespoons minced fresh parsley
3 to 4 teaspoons minced fresh rosemary
3/4 teaspoon salt
3/4 teaspoon pepper

Directions

Crumble sausage into a small skillet; cook over medium heat until no
longer pink. Drain and set aside. In the same skillet, saute onion
and celery in butter until tender. Add wine; simmer for 2 minutes.
Cut crusts from the bread if desired; tear bread into small pieces.
Place in a bowl; add the sausage, onion mixture and remaining

2 of 2

Dried Fruit and Sausage Dressing (continued)

Directions (continued)

ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt.
baking dish.
Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes
longer or until lightly browned. Yield: 6 cups.

TEST KITCHEN TIP If you'd like to use this dressing to stuff a turkey, use 1/4 cup egg substitute in place of the egg.

Nutrition Facts: 1 serving (1/2 cup) equals 157 calories, 6 g fat (2 g saturated fat), 31 mg cholesterol, 428 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.