Sausage & Apricot Stuffing

Name: Sausage & Apricot Stuffing
Yield: Makes Stuffing For a 12-pound Turkey; 10–12 Servings
Cuisine: United States
Ingredients: Dried thyme, 1½ teaspoons; Canola oil, 2 tablespoons; Freshly grated nutmeg, ½ teaspoon; Dried sage, 1 teaspoon; Well-spiced pork sausages or turkey sausages, 1 pound, casings removed and meat broken into clumps; Fresh flat-leaf parsley, ⅓ cup minced; Celery stalks, 2, with some leaves, finely chopped; Salt and freshly ground pepper; Large yellow onions, 2, finely chopped; Dried apricots, 1 cup minced; Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups); Reduced-sodium chicken broth, 1½–2 cups

Preparation info

Makes Stuffing For a 12 pound Turkey;
10–12
Servings

Difficulty
Medium

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Spicy sausage counters the sweet apricots in this hearty recipe. You can toast the bread and cook the sausage, onions, and celery 1 day in advance. Combine the ingredients just before stuffing or baking.

Ingredients

Well-spiced pork sausages or turkey sausages, 1 pound, casings removed and meat broken into clumps
Canola oil,

Americas
United States
Side dish
Spicy
Thanksgiving

Method

In a large frying pan over medium heat, cook the sausages, breaking up the clumps with a wooden spoon and stirring occasionally, until lightly browned, about 10 minutes. Transfer to a large bowl and discard the fat in the pan.

Return the pan to low heat and add the oil. Add the onions and celery and cook, stirring occasionally, until soft, 7–8 minutes. Add to the bowl with the sausage.