Dried Fruit and Sausage Dressing

Name: Dried Fruit and Sausage Dressing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 cups.
Ingredients: 1/2 pound Johnsonville® Ground Mild 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

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

Ingredients

1/2 pound Johnsonville® Ground Mild 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.

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.