Dried Fruit and Sausage Dressing Recipe

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Dried Fruit and Sausage Dressing Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1/2 pound bulk Italian 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 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.
Originally published as Dried Fruit and Sausage Dressing in Test Kitchen Favorites 2004 2005, p216

Nutritional Facts

1/2 cup: 157 calories, 6g fat (2g saturated fat), 31mg cholesterol, 428mg sodium, 22g carbohydrate (10g sugars, 2g fiber), 4g protein.

  • 1/2 pound bulk Italian 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
  1. 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.
  2. Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish.
  3. 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.
Originally published as Dried Fruit and Sausage Dressing in Test Kitchen Favorites 2004 2005, p216

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