Dried Fruit And Sausage Dressing Recipes

DRIED FRUIT AND SAUSAGE DRESSING

Dried Fruit and Sausage Dressing image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 cups.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts :

More about "dried fruit and sausage dressing recipes"

This recipe was developed by one of our freelance food stylists, Suzanne Breckenridge. I make it every Thanksgiving, and my husband always …
From stage.tasteofhome.com

See details

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…
From preprod.tasteofhome.com

See details

Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
From tfrecipes.com

See details