Savory Fruit & Nut Stuffing
It's got more than just a pretty face (although it does make for a beautiful presentation), this stuffing has all the goods. Its earthy richness, textured mouthfeel and variety of flavors play together to produce a true masterpiece.
What's your favorite part of stuffing: The crunchy toasted bread edges and corners? The moist and gooey center? The still slightly crisp veggies? We love it all, and the few extra additions that make all the difference in this Savory Fruit and Nut Stuffing. Filled with meaty sage sausage, tart and sweet cranberries and apricots, crunchy hazelnuts, and of course all your favorite herbs and spices in just the right amount of butter, we know this combination will be a new favorite in your Thanksgiving recipe repertoire.
Prep Time: 10 min | Cook Time: 50 min | Serves: about 8
• 1 large whole loaf of bread, cubed (about 8 cups)
• 1 lb. pork sausage
• 3/4 cup Cranberries
• 3/4 cup Sun Sweetened Apricots
• 1/2 cup Raw Filberts
• 2 cups onion, chopped
• 1 cup celery, chopped
• 1/2 cup butter (1 stick)
• 1 & 1/4 cup chicken stock
• 1/4 cup fresh parsley, chopped
• 1 tablespoon thyme leaves
• 1 tablespoon sage leaves
• 1 tablespoon rosemary leaves
• 1/2 teaspoon savory, ground
• 1 tablespoon salt
• 1 teaspoon fresh ground black pepper
1) Cover the dried fruit over with hot water for 10 min., to plump/rehydrate. Drain and set aside.
2) Melt butter in large skillet over medium heat and add the onions and celery. Sweat for about 5 minutes.
3) Add the herbs, salt and pepper and cook vegetables until tender.
4) In another skillet, cook sausage until done and browned.
5) In a large bowl, stir together all ingredients, except stock.
6) Slowly pour in stock, making sure all bread becomes moistened, and mix until combined.
7) Pack into a buttered baking dish and bake at 350˚ for 30-45 minutes or until golden brown. Serve hot.
Optional: Add mushrooms for an extra earthy flavor.
Use sage flavored sausage to enhance the sage flavor.