Thursday, November 10, 2011

Apricot Orange Stuffing

The only stuffing my husband has ever liked.

12 cups cubed sourdough bread
2 Tbsp dried thyme
Salt and pepper to taste
4 Tbsp olive oil
1 1/2 cups dried apricots, halved
1 1/2 cups orange juice
2 lbs turkey sausage or sweet Italian pork sausage
2 Tbsp butter
4 cups chopped onions
4 cups chopped celery
1 Tbsp minced garlic
1 Tbsp dried sage leaves, crumbled
2 diced (1/2 inch) Granny smith apples
1 cup dried cherries
2 cups chicken broth

Preheat oven to 350. Toss bread with thyme, salt, pepper and half oil. Spread on baking sheets and bake until golden, 15-20 minutes. Place in a bowl.

Bring the apricots and orange juice to a boil in a small saucepan. Remove from heat and reserve.

Brown sausge in a skillet, transfer to bread bowl with slotted spoon.

Place remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring. Add mixture to bread along with apples, cherries, apricots, and orange juice. Toss well.

Drizzle the chicken broth all over to moisten as desired, adjust the seasonings. Cool completely before stuffing the turkey.

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