Dried Fruit and Sausage Dressing |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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 Ingredients:
1/2 pound johnsonville® mild ground 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:
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.
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