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Dried Fruit and Sausage Dressing

By: Stephanie Marchese

"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"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 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 degrees F for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.